Chicken Enchilada Flautas; yeah that sounds right. It is an appropriate name for something that isn’t quite what it is, and is really just what I do with leftover chicken. This is a dinner makeover, waste-not kind of recipe that takes about 20 minutes to prepare and is barely a recipe. Sounds like my kind of Friday.
2 C. Leftover Roasted Chicken or Grilled Chicken Breast
8 Small Flour Tortillas
1 C. Canned Enchilada Sauce (Mild – Medium) The Hot tends to be really hot
1 Small Yellow onion
1 C. Jack Cheese (Grated or Diced)
2-4 Tbsp Olive Oil
Serve with Prepared Guacamole, Salsa, and Sour Cream
- Heat a large sauté pan on Medium. Pre-heat oven to 350 Degrees.
- Dice up Yellow onion, and set aside. Dice up Chicken an set aside.
- Add 1 Tbsp Olive oil to the sauté pan, and sauté onions until it becomes translucent.
- Add Diced chicken to pan and heat through. Then add cup of enchilada sauce. Make sure your chicken is well coated, but not too soupy. Take off the heat.
- Prepare your tortillas by brushing one side with olive oil.
- Put a few spoon fully of chicken on the dry side of each tortilla along with Jack cheese . Rolled and place seem down on a pan.
- Bake for 10 minutes. Then turn broiler on LO for 5-10 more minutes to brown and crisp the tortilla.
- Remove from oven,and serve.
“Regard it as just as desirable to build a chicken house as to build a cathedral.” Frank Lloyd Wright