After a weekend spent at the soccer field, and having my granddaughter for an overnight visit, (it was much easier to entertain toddlers when I was younger) on Sunday afternoon I thought “all I want to do is go home and sit still.” But then, I got hungry….and even I couldn’t believe it, but I wanted to cook.
Posie and I scanned Pinterest looking for something inspiring to make, with no luck. We couldn’t find just the right thing, so taking some inspiration from my eldest daughter, I decided to make Chicken Flautas. She makes beef flautas in the oven so I had a basis for my idea but I didn’t have a recipe. I was just going to wing it….and it was either going to be good or….we’d never have them again, and I’d learn that I can’t just wing things. Well, I’ll be making these again.
1 1/4 pound chicken, 1/2 C salsa, 1/4 C cilantro, 1 tsp. cumin, salt, pepper, garlic, olive oil, 10 flour tortillas (8-10″)1 small can black beans (or 1/2 of 15oz can), 8 oz bag of grated cheese (cheddar, Mexican etc.)
- Cook chicken in splash of olive oil (I used chicken tenders because they are quick to cook and already smaller pieces so I didn’t have to cut them up as much as I would have to a whole breast. (just barely enough to coat the pan)
- Salt, pepper and garlic chicken while cooking, add salsa and cumin
- Once cooked slice/chop into smaller pieces (1/2″ – 1″) and leave in pan (this can be done prior to cooking if you choose) Add cilantro and black beans and stir together
- Spoon (with slotted spoon to drain any liquid) chicken mixture onto tortilla
- Place a handful of cheese over chicken mixture and roll.
- Place on cookie sheet with seam side down
- Brush rolled flauta with small amount of olive oil.
- Cook in preheated 375 degree oven until almost golden brown (about 10 minutes)
Serve with sour cream and guacamole and enjoy!