Unfried Chicken Flautas With Cheese Sauce Recipes

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CHICKEN FLAUTAS



Chicken Flautas image

Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.

Provided by Arlene Spurlock

Categories     Appetizers and Snacks     Spicy

Yield 36

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
¼ teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
  • In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
  • Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
  • Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g

CHICKEN AND CHEESE FLAUTAS



Chicken and Cheese Flautas image

Easy after work meal. Flautas are thin, flute like tubes filled with meat and cheese which is where the name of these taste treats come from. Flauta means flute in Spanish and makes a delicious meal served with Spanish rice and refried beans topped with melted cheese.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 26m

Yield 6 Flautas

Number Of Ingredients 8

6 flour tortillas
1 cup shredded monterey jack pepper cheese
3/4 cup cooked chicken
3/4 teaspoon ground cumin
1/3 cup chunky salsa
4 teaspoons vegetable oil
guacamole (optional)
sour cream (optional)

Steps:

  • Combine the chicken, cheese and cumin in a small bowl.
  • Place about 1/4 of the chicken mixture on each tortilla.
  • Top with 1 tablespoon salsa.
  • Roll tightly and secure with a toothpick; brush with oil.
  • Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
  • Remove toothpicks and serve with guacamole and sour cream if desired.

Nutrition Facts : Calories 224.5, Fat 12.3, SaturatedFat 4.9, Cholesterol 29.9, Sodium 391.6, Carbohydrate 16.6, Fiber 1.2, Sugar 1.1, Protein 11.7

UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE



Unfried Chicken Flautas With Cheese Sauce image

My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.

Provided by Escamilla06

Categories     Mexican

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, chopped
1 (1 1/4 ounce) envelope taco seasoning
12 corn tortillas
vegetable oil
1 cup cheddar cheese, shredded
8 ounces Velveeta cheese
1 (10 ounce) can rotel
milk or water

Steps:

  • Preheat oven to 375.
  • In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
  • In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
  • On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
  • Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
  • For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
  • Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.

Nutrition Facts : Calories 1032, Fat 49, SaturatedFat 29.1, Cholesterol 217.4, Sodium 2739.7, Carbohydrate 81.1, Fiber 9.1, Sugar 10.6, Protein 68.8

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