Ayeee carumba I love Mexican food. But let’s be honest… it’s not usually the slimmest food on the planet.
You can toss out that notion with this baked flautas recipe: The chicken is poached and then mixed in spices, topped with flavorful onions, sprinkled with cotija cheese and then baked up in a crispy tortilla shell.
Not to mention the greek yogurt drizzle… love a spicy + cool combination!
Get your Mexi fix minus the grease with these Baked Chicken Flautas!
Baked Chicken Flautas
Juicy, seasoned chicken stuffed in a crispy baked shell topped with a low fat greek yogurt drizzle!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 32-oz. boxes chicken stock
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. cayenne
- 1 yellow onion sliced
- 6 tbs. cotija cheese or queso fresco crumbles
- 6 flour tortillas I used whole wheat
greek yogurt drizzle:
- 1 7-oz. cup greek yogurt
- juice from 1/2 lime
- 1 tsp. chili powder
Instructions
- Preheat your oven to 400 degrees. Place your two whole chicken breasts in a deep sauté pan and cover completely with the two boxes of chicken stock. Bring to a boil and then immediately turn heat to low/simmer. Poach for 15 minutes then remove from liquid to cool.
- Using two forks, shred your chicken up and set aside. In a mixing bowl, combine all your spices (chili powder, salt, garlic powder, cumin, and cayenne). Add in shredded chicken and toss to coat.
- Take one tortilla and fill with about 3 tbs. of chicken, 1 tbs. sliced onion and sprinkle with about 1 tsp. of cheese (or more). Roll and lay seam down on a baking sheet sprayed with Pam/cooking spray. Continue with the rest of your tortillas then bake for 15 minutes.
- While the flautas are baking, mix your Greek yogurt with the juice from 1/2 lime. Sprinkle in chili powder to taste.
- When flautas are finished cooking, remove from oven and let cool for a couple minutes. Drizzle the yogurt sauce over the warm flautas and sprinkle with chopped cilantro. Enjoy!
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