Tuesday, December 6, 2016

Baked Chicken Flautas


Recently I had a huge craving for Flautas.  Weird huh?

Believe me I love a good taquito and have ordered them a zillion times over the years eating out at our favorite Mexican restaurants, but I really do love a good Chicken Flauta too.  I think it must be the flour tortilla that turns into this light and flaky yummy goodness when they fry them.

Out here in Los Angeles, our taquitos are made with corn tortillas and the flautas are made with flour tortillas.  So when I make either of them, that's how they have to be.  I grew up with them that way!

The other day we were going out to dinner, intending to eat Mexican food, and I was all set to get me some Flautas.  Well we ended up eating Italian and I was craving the Flautas ever since!  That's when I decided to cook up a big batch of Slow Cooker Shredded Chicken Taco Meat, which I posted the other day in anticipation of making Baked Chicken Flautas.


I decided to bake them to save on all the fat you get when you fry them.  Who doesn't want a healthier Flauta?  These were so easy to throw together and with the chicken already made half the battle was already done.  I added sour cream to the chicken for a creamy filling, along with cheese, and flour tortillas.  I used what I had which were a little large, so I cut the tortillas in half and rolled them up.  I would suggest using a 6 inch fajita size if available.

You guys, these are SO GOOD. The chicken really tastes good and when you bake them at a high temperature they turn nice and crispy. You need to make these ASAP.

Baked Chicken Flautas

1/2 cup sour cream
10 fajita size flour tortillas (6 inches)
1/2 cup Monterey Jack cheese, shredded
cooking spray
Garnish:  sour cream, guacamole, salsa

Preheat the oven to 450 degrees.

In a medium bowl add the chicken and the sour cream.  Mix until well blended. 

Spoon several tablespoons of the chicken mixture along the edge of the tortilla.  Sprinkle with a little cheese and roll up.  Place seam side down on a baking sheet.  Repeat with remaining tortillas. 

Spray the flautas lightly with cooking spray. Bake for 10 minutes, turn them over and bake for 8 minutes, or until crispy. Serve with garnishes.

    Saturday, December 3, 2016

    Baked Chicken Tacos


    The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

    I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.


    The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

    The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

    All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.


    Baked Chicken Tacos

    serves 4

    1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
    8 Crispy Taco Shells (store bought)
    1/2 cup grated cheddar
    Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

    Preheat oven to 350 degrees.

    Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

    Remove from the oven and top with any garnishes.  Serve hot.

    Thursday, December 1, 2016

    Slow Cooker Shredded Chicken Taco Meat


    I love my slow cooker, I really do. 

    I think I've mentioned a few times that I got the Breville Risotto Plus last year for Christmas, which is an excellent multi cooker that sauté's, make risotto, steams veggies and rice and is a slow cooker to boot!  I certainly have put this baby to good use over the last year and since the weather has finally turned cold it's definitely slow cooker weather!

    Plus, since my marathon cooking fest for Thanksgiving, I've got to admit that I'm a little tired of cooking (still)...and the slow cooker totally helps me out by doing everything for me.  I love coming home to a meal that is ready, don't you?

    Today, we are doing a riff on my Easy Slow Cooker Shredded Chicken recipe, but with a Mexican twist.  Same concept by adding chicken breasts to the slow cooker, but with some added taco seasoning and some diced tomatoes.  Oh boy, this is one of my favorite base recipes because you can make sooooo many different dishes with this one chicken.  I'll be sharing several of those with you over the next several posts to give you some inspiration. 


    This is another dump and go recipe.  Just add your ingredients and then you can leave for the day.  Cook this on low for 6-8 hours or 3-4 on high and you'll have cooked chicken flavored perfectly for tacos, enchiladas, taco salad, nachos, tostadas, or whatever your heart desires!

    Be sure to try this one, you don't want to miss out on something that tastes this great, and is so easy to make.  It takes Taco Tuesday to a whole new level.


    Slow Cooker Shredded Chicken Taco Meat

    1 1/2 lbs. boneless, skinless chicken breasts
    1 packet taco seasoning
    14.5 ounce can of diced tomatoes

    Place chicken, taco seasoning, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours.  Remove chicken from the cooker to a cutting board.  Shred with 2 forks and place the chicken back into the cooker and stir to mix all the ingredients.  Use the shredded meat in your favorite dishes.


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