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.
Diced Chicken Leftover from a Whole Roasted Chicken
Sauteed Onions, Diced Chicken, and Enchilada Sauce All Warmed up and Ready to Roll up.
Small flour tortilla brushed with Olive Oil. A Layer of Shredded Cheese and the Chicken Enchilada Mixture.
Hot and Crispy Baked Flautas with a sliced avocado, salsa, and a healthy dollop of sour cream.
“Regard it as just as desirable to build a chicken house as to build a cathedral.” Frank Lloyd Wright
Chicken Enchilada Flautas
Ingredients
- 2 C. Leftover Roasted Chicken or Grilled Chicken Breast
- 8 Small Flour Tortillas
- 1/2 C. Canned Enchilada Sauce The Hot tends to be really hot Mild - Medium
- 1 Small Yellow onion
- 1 C. Jack Cheese Grated or Diced
- 2-4 Tbsp Tbsp Olive Oil
- 1 C. Jack or Mexican Blend Cheese Grated or Diced
- 2-4 Tbsp Olive Oil
- 1 Tbsp Serve with Prepared Guacamole Salsa, and Sour Cream
Instructions
- Heat a large saute pan on Medium. Pre-heat oven to 425 Degrees.
- Dice up Yellow onion, and set aside. Dice up Chicken an set aside.
- Add 1 Tbsp Olive oil to the saute pan, and saute 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 15 minutes. Then turn broiler on low for 5-10 more minutes to brown and crisp the tortilla.
- Remove from oven, and serve.
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