We then sauteed everything we were supposed to sauté in a pan, and mixed it up with the chicken in a big bowl. You still with me? Still easy? That’s what I’m talkin’ about…
|Onions, corn, and poblanos hot in the pan.|
We actually threw that mixture in some Tupperware in the fridge, betting that it would last for a midweek meal. After work, all we had to do was roll the filling in some tortillas and throw them into the oven for 20-25 minutes.
That left plenty of time to handle our DVR after dinner. Whew! (And they’re yummy too!)
Quick and Easy Baked Chicken Flautas
From Spoon Fork Bacon
These are really, really good, in addition to being super easy. The filling is moist and flavorful, and lasts really well in the fridge. You could kick it up with extra peppers or spicy salsa (we used chipotle), and definitely serve with salsa and sour cream, or maybe even guac! This is definitely one to put int he rotation.
Yield: 6 Servings
2 cups roasted chicken, shredded
1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1/2 poblano, seeded and diced
1 ear yellow corn, kernels and milk removed from husk
1/3 cup prepared salsa
2 tablespoons sour cream
2 ounces Monterey Jack cheese, shredded
salt and pepper to taste
6 eight-inch flour tortillas
1/2 cup sour cream
Preheat oven to 375°F. Place chicken into a mixing bowl and set aside.
Pour oil into a medium sauté pan and place over medium-high heat. Saute onion, poblano and corn for about 5 minutes. Season with salt and pepper. Cook for an additional 2 minutes. Pour onion mixture over chicken and toss together. Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.
Place a heaping 1/3 cup of the filling into one of the tortillas and spread into a log. Tightly roll tortilla and place onto a parchment lined baking sheet, seam side down. Repeat until all of the tortillas and filling have been used. Bake flautas for 20 to 25 minutes or until the tortillas have crisped up and turned golden brown. Slice each in half and serve with sour cream.