Description
Crunchy baked chicken flautas topped with a spicy chipotle crema and pickled red onions. So easy and delicious.
Ingredients
- FOR THE PICKLED ONIONS:
- ½ whole Red Onion, Thinly Sliced
- 2 cloves Garlic, Thinly Sliced
- ½ cups Red Wine Vinegar
- FOR THE FLAUTAS:
- 1 whole Rotisserie Chicken, Shredded
- 1 can (4 Oz. Size) Diced Green Chiles
- ½ cups Shredded Cheddar Cheese
- 12 whole Flour Tortillas
- Queso Fresco And Salsa Or Guacamole, To Serve
- FOR THE CHIPOTLE CREMA:
- 2 whole Chipotles In Adobo
- ½ cups Nonfat Plain Greek Yogurt
- 1 whole Lime, Juiced
- ½ teaspoons Garlic Powder
- ½ teaspoons Pepper
- ½ teaspoons Onion Powder
- ½ teaspoons Chili Powder
Preparation
1. Pickle onion: Place sliced red onion and garlic slices in a small bowl. Add red wine vinegar to almost cover onions. Let sit on the counter for at least 1 to 1 1/2 hours.
2. Preheat oven to 400ºF. Spray baking sheet with cooking spray.
3. Make filling: Shred chicken and mix with green chilies and cheese. Add some filling to tortilla and roll tightly. Add a toothpick (or two) to stabilize the flauta. Place on baking sheet. Repeat with rest of filling.
4. Spray top of flautas. Place in oven and bake until golden brown, about 15–18 minutes.
5. Meanwhile, mix crema ingredients in a small bowl.
6. Serve flautas with crema, queso, guacamole and red onions. Enjoy!
