Chicken taquitos are fabulous!! But I didn't want to fry them, so instead I used flour toritallas and baked them...which actually end up being flautas. They are so delicious and rich. Chipotle peppers add such a kick to this dish and this will sure be a new favorite to your guests. Creamy, cheesy, gooey and EASY! Try out this recipe for a switch up on the usual taco night.
Here's how I made them!
3 cooked, shredded Chicken breast
4 Tbs olive oil
7 cloves of garlic minced
2 small onions finely chopped
½ c sweet corn (canned or fresh)
3 chipotle chilies finely minced (canned in adobo sauce)
½ c jarred salsa
½ c sour cream (lowfat)
4 oz fat free cream cheese
2 c shredded sharp cheddar cheese
Salt and pepper to taste
10 flour tortillas
melted butter (optional)
½ red onion chopped finely
Handful of fresh parsley minced
Preheat oven to 375 degrees.
Season chicken with salt and pepper and bake for 30-45 minutes until just done.
When done, let rest before shredding.
While the chicken is resting, in a large sauté pan, heat olive oil over medium heat.
Add the garlic, cook for 1 minutes, then add in the onions.
Cook until slightly browned.
As the onions cook, the chicken should be a bit cooler so you can work with it. With either your hands, which I prefer, or two forks, shred the chicken up finely. This will make just over three cups. Set aside.
When onions are done, add in the chipotles, these things are AMAZING!
Then add in the corn, cook for 5 minutes then add in the salsa.
Add the sour cream and cream cheese and heat through until it is all mixed together well.
Add the shredded chicken, turn heat to medium low, and mix thoroughly.
Lastly, add in the shredded cheese and mix.
Preheat the oven to 350 degrees and drizzle melted butter (I had leftover garlic butter which is just a few minced garlic cloves mixed with room temp salted butter) into 2 13x9 inch pans
Grab the flour tortillas and scoop about ¼ c of the chicken mixture on one end of the tortilla and roll up. Place seam side down into the buttered dish and repeat with the remaining tortillas. This makes 10 big flautas! If you want to measure evenly, place all of your flour tortillas in front of you and distribute the chicken mixture evenly, to ensure you won’t have any leftover in your pan and no flour tortillas left!
Once ready, sprinkle a little more cheese over the top, I had some leftover Havarti Cheese so I used that but any cheese works.
Bake for 15 minutes and then broil for 3 minutes.
Take out, top with red onion and parsley (optional) or whatever is your favorite.
Serve with sour cream, ranch, hot sauce, pico, guacamole…the list goes on and on!
Servings: 10 flautas (3-4 people)
Cook time: 1 hour