Crispy Baked Chicken Flautas

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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 Crispy Baked Chicken Flautas.

CRISPY 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.

Crispy Baked Chicken Flautas

2 - 2 1/2 cups Slow Cooker Shredded Chicken Taco Meat

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.

Baked Chicken Tacos

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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.

BAKED CHICKEN TACOS

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.

Enjoy!

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.

Slow Cooker Shredded Chicken Taco Meat

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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. 

SLOW COOKER SHREDDED CHICKEN TACO MEAT

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.

Enjoy!

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.

Slow Cooker Turkey Tortilla Soup

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It's Sunday, it's raining, and I'm so done with the Turkey!

Today's recipe, Slow Cooker Turkey Tortilla Soup, is the perfect dish for using up your leftover turkey meat from Thanksgiving.  I'm getting a little tired of it so I decided that today was the day to use up all the rest of in a fantastic soup. 

You must be saying that tortilla soup is usually made with chicken, but both chicken and turkey are mild enough in flavors that you can substitute either.  And why not?  Turkey is a great protein in a hot bowl of soup.  So if you don't feel like making my Turkey and Wild Rice Soup, this spicy and hearty Latin flavored soup might tickle your fancy!

SLOW COOKER TURKEY TORTILLA SOUP

Most of the ingredients are pantry items which I pretty much keep on stock all the time.  It's as simple as chopping some onion, and then dumping all the ingredients (except the cooked turkey) in the slow cooker and turn it on.  You add the turkey about 45 minutes prior to eating to warm it through. 

There you have it!  A warming soup for a cold day.  One's that's easy to make and has great flavor.

Enjoy!

Slow Cooker Turkey Tortilla Soup

Serves 4

3 cups low-sodium chicken broth
1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, with juice
1 15 oz can sweet corn, drained
1 4 oz can diced green chiles
4 cloves garlic, minced
2 tsp ancho chili powder
1/2 yellow onion, diced
3 tsp ground cumin
1 1/2 tsp salt

1/2 tsp black pepper

3 cups of chopped cooked turkey

1 1/2 Tbls Wondra (for thickening)

Toppings:  Crumbled tortilla chips, sour cream, avocados, cotija cheese

Add all ingredients to a slow cooker with the exception of the turkey and Wondra. Cook on low 6-7 hours or on high 3-4. 45 minutes prior to serving add the chopped turkey and the Wondra. Stir to combine and turn the heat to high. Cook on high 45 minutes. Serve in bowls with added toppings if desired. 

Grilled Chili Lime Fish or Chicken Tacos

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Tacos, Tacos, Tacos!

It doesn't have to be "Tuesday" to eat tacos.  In fact it can be any old day of the week and I'll eat a tacos without hesitation.  But, when summer comes I gravitate outside and grill my tacos.  Yum!  Although these Slow Cooker Beef Tacos may be an exception.

EASY GRILLED CHILI LIME FISH OR CHICKEN TACOS ARE ON THE MENU
Grilled Chili Lime Fish or Chicken Tacos are versatile and simple, plus they satisfy that Mexican food graving we all get from time to time.  Why two types of protein?  Well, since MGG loves fish and me, no so much, I bought a beautiful piece of Tilapia for him, and a got a nice chicken breast for me.  Who says you can't make different types of tacos in one sitting?  Not I.  This way we use all the same spices and ingredients and just adjust the protein to our liking.  Bingo, we're both winners with this dish!

Fish Tacos

The fish comes out flaky and tender with the perfect amount of spice.  The chicken turns out moist and flavorful as well, with hints of chili powder and citrusy lime bursting in your mouth on the first bite.  Top your tacos with a little crunch from the cabbage, and some buttery soft avocado and you'll be having a party before you know it. (above MGG added diced tomatoes and a radish to his for extra flavor)  They taste that good!  Oh, and don't forget to squeeze some lime on there for good measure.  It really takes your dish over the top.

Chicken Taco

What's better than fresh, healthy clean food to eat that's simple to prepare.  Remember, tacos are great for a any weeknight, weekend, or party.  There the perfect finger food that everyone enjoys!

Grilled Chili Lime Fish or Chicken Tacos

1 Tilapia filet
1 boneless skinless chicken breast, cut into 2 thin cutlets
2 Tbls Fiesta Lime salt free seasoning blend (Mrs. Dash)
6 corn tortillas

1 large hass avocado, sliced

1/4 c Monterey jack or queso fresco cheese

2-3 Tbls cilantro, chopped

1/4 small red cabbage, cored and thinly sliced

Lime wedges for serving

Sprinkle both chicken and fish with the seasoning blend on both sides.  Pressing down to adhere.

Preheat a grill to medium-high heat.  Brush grill grates liberally with oil.  If you are using both chicken and fish start grilling the chicken first.  Grill about 4-5 minutes on the first side.  Flip over and cook about 3-4.  Once you flip the chicken ad the fish to the grill and cook about 3 minutes per side or until opaque and flaky.   (Grilling time may need to be adjusted based upon the grill temperature or the thickness of your meat.) 

Remove fish and chicken and place on a platter, covered with foil to keep warm.  Add the corn tortillas to the grill and cook about 30-60 seconds per side until they have a slight char on them.  Remove to the platter. 

Cut chicken and fish into small strips or bite sized pieces.  Serve in the warm tortillas and top with red cabbage, avocado, cilantro, and cheese.  Other toppings such as tomatoes or radishes work well with this dish.   

Slow Cooker Beef Tacos

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I want to talk a minute about Mexican food.

Oh, how I love thee, let me count the ways!  If you love Mexican food as much as I do, then this recipe is for you.  How great is it to come home with dinner already cooked and almost ready to put on the table by using your slow cooker??  It's AWESOME!

Today's recipe is perfect for your TACO TUESDAY.  These shredded beef tacos are easy to make and will satisfy even the pickiest eaters.  It also satisfies my cravings for Mexican food that occurs about every other day!  Actually there isn't anything better in my book than a taco.  Using a roast gives you lots of shredded meat, and is more economical too.  Add some tomatoes and spices and you have the makings of a wonderful base for your tacos. All this from a slow cooker? Yes!  Oh, and remember that any leftover meat can be frozen in portions to use another day.

We made a soft taco bar that was set up with all the fixings.  It was a quick and easy meal on a weeknight.  Since the meat only has a few ingredients your preparation is done quickly in the morning.  All that's left is a little chopping and warming of the tortillas.  Serve your tacos with a salad or some Mexican Rice like we did.  A quick easy meal is hard to beat, and a Mexican one...SCORE!

Slow Cooker Beef Tacos

2-3 pound chuck roast
1 15 oz can of diced tomatoes with onion and peppers

1 yellow bell pepper, sliced

2 Tbls cumin

salt & pepper
Flour tortillas

Toppings:
Grated cheddar cheese
Chopped Cilantro
Chopped onions
Salsa
Guacamole
Sour Cream



Place chuck roast into a large slow cooker on medium or high heat. Add tomatoes and sprinkle with cumin, salt & pepper.  Cook on low for 7-8 hours or high for 4-5 hours. About 30 minutes before serving add the sliced bell pepper.   

Remove beef from slow cooker and remove all but 1 cup of liquid from the cooker.  Shred the beef and place back into slow cooker.

Serve with warmed tortillas and any optional toppings.

NOTE:  Freeze any leftovers.

Beefy Quesadillas

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Hi there!  I hope everyone had a fantastic holiday weekend.  You know, Saturday is National Tortilla Day.  Since I have some leftover ground beef from our Memorial Day cookout, I was inspired to combine the beef and tortillas into a wonderful lunch of Beefy Quesadillas!  Oh yeah...so good.

I love Mexican food and these Beefy Quesadillas were simple to make and really hit the spot for a light lunch.

It's really just burrito filling that I made quesadilla style instead.  Packed with seasoned ground beef, beans, cheese, a little green chilies, and some hot sauce.   Oh boy, these were good!  Serve them with a plop of sour cream or some salsa and you are set.  Lunch is served!

A perfect way to use up any leftover ground beef and so get your Mexican craving on!

Enjoy!



Beefy Quesadillas

serves 2

1/2 lb. ground beef or sirloin
1/4 c refried beans
4-6 dashes of hot sauce
1 Tbls. of chopped green chilies (from a 4 oz can)
2 Tbls taco seasoning
4 8 inch flour tortillas
1 cup monterey jack cheese, shredded

In a large skillet, cook ground beef over medium heat until no longer pink. Add 1/4 c water, the taco seasoning, and the green chilies, and bring to a low boil until a sauce forms and most of the water has evaporated.

Meanwhile in a small saucepan, add the refried beans and the hot sauce.  Heat over low heat until warm, stirring to combine.  

Heat a clean skillet over medium heat.  On a board place one tortilla flat and spread half of the refried beans on the bottom from the middle out to the edges.  Layer on the meat mixture and then the cheese.  Place in the skillet and cover with a lid.  Cook for 2-3 minutes or until golden brown.  Flip and cook the other side 2-3 minutes until brown.  Remove from the pan and cut with a pizza cutter or knife and serve with sour cream, salsa, or guacamole.

It's Cinco de Mayo Time!

It's Cinco de Mayo Time!

This holiday is really big in Los Angeles. A wonderful celebration of Mexican heritage and pride, marking the victory over the French in the Battle of Puebla. Just around the corner it land this year on Monday, May 5th. The poster above is from 1901 in honor of the victory.

So what better way to celebrate than with food? I can't think of anything. Of course in Los Angeles, we can go down to Olvera Street, which is located in the oldest part of Downtown, Los Angeles. This area was established by Spanish settlers back in 1781 and today the area is a modern Mexican-style marketplace with vendors and restaurants to enjoy the culture that abounds.

And the food is to die for...!

So today, I've gathered some of my favorite Mexican dishes that would be perfect for your Cinco de Mayo celebration!

Grab Some Tortilla Chips - 

Chunky Guacamole


Black Bean Salsa

Twisted Tacos 

Baked Tacos


Chicken Verde Tacos


Tex-Mex Soft Tacos

Main Dishes!

Black Bean Tostadas


Baked Chicken Taquitos


Black Bean Burritos


Beth's Favorite Chicken Enchiladas


Latin Empanadas


Cilantro Lime Flank Steak with Avocado Poblano Salsa

Let's not forget dessert!

Mexican Chocolate Pudding