CHICKEN FLAUTAS

MAKE AHEAD CHICKEN FLAUTAS!   Okay this dish is not your quick easy meal.  What it takes in time to prepare more, more, more than makes up for in taste!!  This is definitely a make ahead and freezer meal.  These freeze like nobody’s business. I mean they taste just as good reheated.  I make this with many of my other make ahead meals, like spaghetti, chilli, soups etc.  The ingredients I have listed for you here will make a little over one 11 x 9 casserole dish.  If you want to make more just up the quantity of your ingredients.  Once they have cooled I separate and place the Flautas on a baking sheet and stick in the freezer for about 5-7 min.  Remove them from the freezer and place in a ziploc bag. Let’s get serious here, we do not make big batches of food to simply put in the freezer because most of the time people do not pull an entire meal out every time and defrost.  Make use of your hard work to save time not just at dinner time.  Pack some of your Flautas individually or in doubles for you or your kids to take for lunch and they are defrosted by lunch time.  Pack 1/2  the batch and defrost later to enjoy for appetizers, game snacks, quick snacks, etc.   Label the bag of course and always include the date you freeze them on.  Should last in a freezer for 3 months.   Can you say so many unlimited options!!

Print Recipe

CHICKEN FLAUTAS W/CHEESE

Prep Time30 minutes mins

Cook Time15 minutes mins

Servings: 5

Author: AngelaConnell

Equipment

• GET READY
• 7 prep bowls
• skillet
• sauce pan
• 11 x 9 baking dish
• 2 forks to shred chicken or kitchen scissors.
• cutting board
• cutting knife

Ingredients

INGREDIENTS

• 10 tortillas. Flour or Corn
• 2 cups cooked chicken
• 1 cup plain yogurt 1/4 cup will be used with mixtue. 3/4 cup will mix with salsa for topping over Flautas.
• 1 cup chicken broth (or veggie broth) 1/2 cup will be used in the black beans. 1/2 cup will be used in mixture.
• 1 16 oz cooked black beans
• 1 cup cooked brown rice or quinoa
• 2 cups mixture of mexican cheese, sharp cheddar cheese, chipotle cheese, cheddar jack cheese. Choose 2 of any listed. 1 cup will be used for topping.
• 3/4 cup salsa Homemade or if you need a quick jar salsa, I love the Fresh Market Brand Salsa.
• 1/4 cup chopped green onion Use for topping after baked.
• fresh cilantro Use for topping after baked.
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp garlic salt
• 1/4 tsp onion powder

Instructions

INSTRUCTIONS

• Get all your cooking equipment ready and out in front of you. Skillet and sauce pan on top of stove. Prep bowls near your assembly area. In your prep bowls go ahead and put your cheese, salsa, sour cream, 1/2 cup chicken or veggie broth. You can put your shredded chicken, black beans, quinoa in the other prep bowls when they are cooked and ready. Cutting board and knife ready. 11 x 9 baking dish out and ready. Now I like to have the spices I pretty much always use in little prep bowls. So in my prep bowls I have, kosher salt, pepper, cumin, garlic salt, onion powder, paprika. My tip is if you are using the spices to season 1 item, I combine those spices in 1 small bowl ( like the kind you see at restaurants when you ask for your dressing on the side:) )
• Gather your ingredients. You can use rotisserie chicken or any left over chicken you have in your refrigerator. If you are cooking your chicken, simply season with salt and pepper and bake in oven at 400 until done. If using the skillet to cook your chicken, season with salt and pepper. Heat skillet with 1/2 tsp olive and cook about 7 min each side until done.
• Prepare quinoa per cooking instructions. Or pull some out of your freezer if you have a freeze batch ready and waiting.
• Put rinse and drained black beans in sauce pan with 1/2 cup of your veggie or chicken broth. The other 1/2 cup broth will be used for the total mixture. Season with salt, pepper, 1/2 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp garlic salt, 1/4 tsp onion powder. Cook on low and occasionally stir.
• Pre-heat oven to 400.
• Shred your chicken and put in prep bowl.
• Remove beans and quinoa from stove and put in prep bowl.
• Mix all ingredients EXCEPT yogurt, 1 cup cheese, green onions, cilantro, and salsa, in 1 large bowl and stir. Or you can assemble your flautas from your separate prep bowls. Chef's Choice 🙂
• Place 4 tortillas in your prep area. Scoop 1/3 to 1/2 cup of your mixture on your tortilla. If you have street size tortillas scoop 1/4 of mixture. Roll the tortilla tightly and place in your baking dish. Repeat these steps until your baking dish is full with prepared tortillas.
• Combine 1 cup yogurt, 1 cup salsa, stir and pour over Flautas. Top with remaining cheese.
• Cover and bake for 15 minutes. Uncover the last 5 min of cooking.
• Garnish with cilantro, green onions.
• Complete meal all wrapped up in 1 Flauta.

UNLIMITED OPTIONS

• make this a vegan meal by using roasted cauliflower, sweet potatoes, asparagus. Substitute yogurt for vegan yogurt alternative. Use vegan cheese or make your own vegan cheese. I recommend Simple Vegan Blog, https://simpleveganblog.com/vegan-cheese/. The absolute great option about this vegan cheese is it is NUT FREE!!!! I can not believe I have finally found a nut free vegan cheese. It is amazing!!
• Spice it up with jalapenos and add chipotle seasoning to the mixture.