Tuesday, May 1, 2012

sour cream green chili crispy baked chicken flauta.. just in time for cinco de mayo


ok this might have been the easiest week night meal ever.. as you can see by the picture it's still light out.. very rare for us this time of year to get to eat with it still being light out!! but this came together so quick and easy!!  and was sooo yummy.. what's funny this started to be a different meal but half way through i changed my mind.. (which happens more often than you think.. i know shocking right!!) i intended on making sour cream green chili chicken enchiladas and after they were all rolled up and about ready to sauced up and enchiladafied (like my word there.. ya? me too.. ) i thought hmm i could bake these and make crispy flautas and well sometimes that inner voice is just so smart.. because these turned out amazing.. i have such fond memories of flautas.. when i was a kid there was a restaurant by our house called Viva Zappata's!! and i only ever ordered flautas.. (i don't think i have ordered them at any other restaurant since..) they were sooo good!! well these puppies totally filled the void i didn't realize i had.. they were creamy.. they were crispy.. slightly spicy.. now i have said before i don't like shredded meat.. it's a total texture thing. so i chopped my chicken up into small pieces.. (i know your thinking what's the difference.. but believe me there is..) these would be perfect for your cinco de mayo get together.. make a big tray and some margaritta's and well it's a party!!


sour cream green chili crispy chicken baked flauta

prep time: 15 minutes
cooking time: 30 minutes
serving: 4

ingredients:

2 cups cooked** and chopped (or shredded) chicken (i used a bag of skinless/boneless chicken thighs) **i poached mine in water for about 30 minutes.. drained and chopped them up**
sour cream green chili sauce (recipe below)
1 bag of shredded mexican cheese
8 medium flour tortillas (i used life balance low fat whole grain tortillas)
light sour cream for garnish (if desired)
chopped cilantro for garnish

pre heat oven to 375 degrees (f).. spray a lined baking sheet with pam. then heat your tortillas in the microwave for 20 seconds just to make them easier to work with.. take a hand full of chicken and put down the center of the tortilla.. a spoonful of sour cream sauce and a sprinkling of cheese.. roll up and lay seem side on your baking sheet.. repeat until chicken is gone.. give another spray of pam on the flauta's themselves and bake for about 25-30 minutes (until a light crispy brown)..turn over about half way through.. remove from baking sheet... drizzle with extra sour cream green chili sauce and add a dollop of sour cream and cilantro and serve immediately..


sour cream green chili sauce

2 tbls. butter
2 tbls. flour (i used white whole wheat)
1 1/2 cups chicken broth (i used the water from when i poached my chicken earlier)
1/2 cup light sour cream
1/2 cup non fat plain greek yogurt
2 to 3 roasted green chili's, chopped

in a medium pot over medium heat melt butter.. stir in flour and cook for 1 minute (to cook out the flour taste) add chicken broth and whisk until smooth.. cook over medium heat until thick about 3-5 minutes.. add sour cream, yogurt and green chilis.. cook another 3-4 minutes for the flavors to combine.. turn off heat and use to assemble your flauta's..

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