Ingredients for Baked Chicken Chipotle Flautas
- 10-12 (6-inch) flour tortillas
- Cooked Chicken Breasts
- Reduced Fat Cream Of Chicken Soup
- Reduced Fat Sour Cream
- Green Chili Peppers
- Ground Chipotle Chile Pepper
- Ground Cumin
- Ground Coriander
- 1/4 cup chopped fresh cilantro, for garnish
- 1 tablespoon canola oil
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How to Make Baked Chicken Chipotle Flautas
- Preheat your oven to 450°F (232°C).
- In a large bowl, combine the cooked chicken, black beans, corn, and chopped red onion. Stir in 1/4 cup of the chipotle pepper sauce (adjust to your spice preference).
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped bell pepper and cook until softened, about 5 minutes. Stir into the chicken mixture.
- Lay out 10-12 flour tortillas on a clean surface.
- Place about 3 tablespoons of the chicken filling along the edge of each tortilla.
- Roll up each tortilla tightly and secure with a toothpick.
- Lightly spray a large baking sheet with cooking spray.
- Arrange the flautas on the prepared baking sheet.
- In a small bowl, whisk together 1 tablespoon of canola oil and 1/2 teaspoon of ground chipotle pepper (or more, to taste).
- Lightly brush the flautas with the chipotle oil mixture.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Let the flautas cool slightly before removing the toothpicks.
- Slice each flauta diagonally and serve immediately.
- Garnish with chopped fresh cilantro, low-fat sour cream, and salsa.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
9g
Fat
18g
Carbs
11g
