Recipe courtesy of Mission
Recipe courtesy of Mission
Watch how to make this recipe.
Baked Chipotle Chicken Flautas
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- Total: 44 min
- Prep: 12 min
- Cook: 32 min
- Yield: 5 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 434
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 72 mg
- Sodium
- 819 mg
- Total: 44 min
- Prep: 12 min
- Cook: 32 min
- Yield: 5 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 434
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 72 mg
- Sodium
- 819 mg
Ingredients
Directions
- 1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
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