Name: Baked Chicken Flautas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 (5 ounce) skinless, boneless chicken breast halves; 0.5 medium onion, cut into chunks; 2 cloves garlic; 1 tablespoon salt; 2 tablespoons vegetable oil; 1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran); 0.5 cup vegetable oil for frying; 14 (6 inch) corn tortillas; 1 cup shredded Monterey Jack cheese

Baked Chicken Flautas

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I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.

Recipe by cesi85

Published on December 26, 2012

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

Yield:

14 flautas

Jump to Nutrition Facts

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
½ medium onion, cut into chunks
2 cloves garlic
1 tablespoon salt
2 tablespoons vegetable oil
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
½ cup vegetable oil for frying
14 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese

Directions

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.

Cook's Note:

If you are in a hurry, you could buy a roasted chicken from the grocery store and shred that chicken instead, cutting your cooking time almost in half!

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

271	Calories
13g	Fat
24g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 7
Calories 271
% Daily Value *
Total Fat 13g	16%
Saturated Fat 4g	22%
Cholesterol 37mg	12%
Sodium 1984mg	86%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	12%
Total Sugars 1g
Protein 15g
Vitamin C 1mg	4%
Calcium 171mg	13%
Iron 1mg	6%
Potassium 194mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.