Bbq Chicken Baked Flautas Recipes

Steps:

• Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
• Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
• Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
• Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
• Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

Steps:

• Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
• Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
• Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
• In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
• Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
• Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
• Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).