Shredded chicken wrapped in corn tortillas, baked and served with a creamy roasted poblano avocado sauce is nothing short of deliciousness.
Baked Chicken Flautas with Roasted Poblano-Avocado Sauce
I’m excited to share with you a recipe I enjoy plating up on a busy weeknight that the entire family loves. With a busy family, hectic schedule and endless piles of laundry I’m always on the lookout on ways to save myself time during the week. Lucky me I reside in the beautiful state of Texas where we can grill year round. My wonderful husband fires up the grill pretty much every Friday evening while the kids play outside giving me the opportunity to do a few loads of laundry or tackle the living room.
He’s a sweetie and grills up a few extra chicken breasts or fajitas for our weeknight meals. Sliced and stored in the fridge these goodies will be transformed into tacos or tostadas and baked flautas. Flautas are always a hit on the dinner table. The kids love them, my husband loves them, I love them.
They come together fairly quickly, are baked instead of fried (less mess) and freeze beautifully so you can make an extra batch to save for another meal. Shredded chicken wrapped in corn tortillas, baked and served with a creamy roasted poblano avocado sauce is nothing short of deliciousness (and make for amazing leftovers). No time to grill, no problem pick up a rotisseries chicken on the way home and whip these crispy treats up in no time, but don’t forget to pick up a few avocados for the sauce.
This baked version of flautas is healthier with less mess in the kitchen than traditional deep-fried recipes. Feel free to use shredded pork or brisket for this recipe. While the flautas bake you can whip up the poblano-avocado sauce. An avocado based cream sauce blended with a roasted poblano chile and fresh cilantro pairs perfectly with these crispy flautas. I like to serve this sauce drizzled over the taquitos plenty of finely shredded cabbage, but my children prefer the dip game. However, you serve this sauce it is delicious.
Baked Chicken Flautas with Roasted Poblano-Avocado Sauce
Yield 12 flautas
Shredded chicken wrapped in corn tortillas, (flautas) baked and served with a creamy roasted poblano avocado sauce is nothing short of deliciousness.
Ingredients
For Flautas:
1 tablespoon olive oil, plus more for brushing tortillas
1 cup chopped onion
1 teaspoon cumin
1/2 teaspoon salt
2 cups shredded chicken
1/2 cup chicken broth
12 corn tortillas
Finely shredded cabbage, optional
For Roasted Poblano Avocado Sauce:
1 poblano, chile
2 Avocados, sliced and seed removed
1/4 cup heavy cream
1/2 cup cilantro, washed and stems removed
Juice from 1/2 lime
Salt
Pepper
Instructions
For Flautas:
Heat olive oil in a skillet over medium-high heat. Add onion and sauté until light and translucent, about 3 minutes, add cumin and salt, stir to combine. Stir in shredded chicken, chicken broth, reduce heat and simmer until heated through. Remove from heat.
Preheat oven to 425 degrees. Brush a baking sheet with olive oil. Warm tortillas in microwave until pliable. Place two tablespoons of chicken on each tortilla roll tightly, place on baking sheet seam side down. Repeat until all flautas are made. Brush lightly with olive oil. Bake 15-20 minutes until golden and crispy. Remove from oven, season with salt and serve warm with roasted poblano avocado sauce and shredded cabbage.
For Sauce:
Preheat broiler. Place poblano on a baking sheet; broil until skin is charred, about 7-10 minutes.
Remove from baking sheet, place in bowl and cover with a towel to steam and cool 10 minutes, then peel off charred skin and remove stem and seeds. Place roasted poblano, avocado, heavy cream, cilantro and lime juice into a food processor. Puree until smooth. Season to taste with salt and pepper, serve with warm taquitos.
Notes
Sauce can be made day in advance. Sauce can be stored for up to three days in fridge. Flautas can be frozen. Thaw in fridge overnight before re-heating in oven to serve.
Courses Dinner
Cuisine Mexican
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