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Baked Chicken and Black Bean Flautas

Baked Chicken and Black Bean Flautas

Prep Time 10 minutes Cook Time 4 hours on low or 8 hours on high, plus 15 minutes

In Texas, it seems you can't go a mile without passing a Tex-Mex restaurant. Growing up here, it was practically tradition to go to one of our favorite Tex-Mex spots Sunday after church with the entire family. Found memories of my family chatting about their recent week while my grandmother sipped on a margarita and the kids fought over the last of the chips flash in my head whenever I pass a restaurant on the road. One of our favorite meals as kids were flautas, stuffed flour tortillas rolled and deep-fried. It was heaven on a plate for this kid but as an adult and a mom who watches what her family eats, not so much. 

To give a healthier spin to my favorite Tex-Mex meal as a kid, I've slimmed down on the fat by using chicken breast, added vegetabels, and use the oven instead of a deep fryer. All the flavor and crunch is still there and the best part is by using a slow cooker to make the filling, this recipe is ridiculously simple. Tender shredded chicken, black beans, flavorful vegetables, and a touch of cheese are wrapped up and baked to crispy perfection for a deliciously satisfying family meal.

by Meredith Steele

What you'll need

  • 2 chicken skinless breasts
  • 1/2 cup salsa
  • 1/2 teaspoon cumin
  • 1 15-ounce can black beans, rinsed
  • 1 red bell pepper, diced
  • 1/2 cup frozen corn kernels
  • 1 cup shredded Monterey jack cheese
  • 10 flour tortillas
  • Cooking oil spray

Notes:

makes 10 flautas

Variations:

For an even healthier spin, use wheat or multigrain tortillas in place of flour. You can even use corn tortillas but then you would have to call it a Taquito!

How to make it

  1. In a slow cooker. add chicken, salsa, and cumin. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, remove the chicken and shred with a fork. Return the chicken back to the slow cooker and add beans, diced bell pepper, and corn; stir. Continue to cook for 30 minutes or until warmed through. Taste and add any additional salt and pepper if needed.
  2. Preheat oven to 425°F. Place two spoonfuls of the shredded chicken mixture onto a tortilla. Top with a pinch of shredded cheese and roll tightly; place on a baking sheet. Repeat with the remaining tortillas. Lightly spray each rolled tortilla with cooking oil spray. Place in the oven and bake for 15 minutes or until the flautas are golden and crisp. Remove from oven and serve. Serve with additional salsa or guacamole.

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