Recipe by Mission®
"Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro."
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Mission® Small/Fajita Flour Tortillas
diced cooked chicken breast meat
1 (10.75 ounce) can
reduced fat and sodium cream of chicken soup
1 (4 ounce) can
diced green chile peppers, undrained
ground dried chili pepper
ground chipotle pepper
chopped fresh cilantro
reduced-fat sour cream
Very tasty and easy recipe to build on. Personally I like a lot of flavor so the first time I made this as written (using chipotle powder in the filling since it wasn't very clear on the ingredients list) and thought it was good, but could be better. The next time I added a half can of rinsed and drained black beans, a chipotle pepper in adobo (diced) that I had left over from something else and about a cup of shredded "Mexican blend" cheese into the filling. It was to die for! I also got a few more flautas out of it that way, lol. Served it up with some yellow rice that I added a bit of diced red pepper, onion and jalapeño to and a guacamole salad as well. Don't get me wrong, the original recipe was tasty! It just needed a bit more pizzazz for me. Try it once by the book and then see what you think would make it suit you even better. Also, if you're not a fan of chipotle use regular chili powder instead.
These were really good! I used at least 3 cups of shredded chicken (1.4 lbs) and added about 3 Tablespoons of shredded cheese in each flautist. The chipotle seasoning on top added an interesting flavor. Glad I found the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chipotle Chicken Flautas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 350
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