Main Dishes

Simply Spicy Chicken Flautas

80

These flautas are sure to be a crowd-pleaser when served with guacamole, sour cream, and salsa, or even as chilled leftovers the next day. They're just delicious no matter how you eat them!

6
Corn Tortillas
2 Chicken Breasts, boiled and shredded, room temperature
1 15 oz Can Black Beans, rinsed
3 Habanero Peppers (or to taste), finely chopped
1/2 cup Reduced Fat Mexican Cheese Blend
Non-Stick Cooking Spray
Cumin, to taste
Paprika, to taste
Cayenne Pepper, to taste
In a medium bowl, evenly season the shredded chicken breasts with cumin, paprika, and cayenne pepper, to taste. I use about 3 tbsp each of cumin and cayenne, and 1 tbsp of paprika. Mix in the chopped habaneros, beans, and cheese. Preheat the oven to 350. Heat a small pan, sprayed with nonstick cooking spray (even if it's already nonstick), to medium high. Cover a baking sheet with foil and set aside in a convenient place. You'll be working alternately between the pan and the baking sheet. Quickly heat each side of the corn tortilla in the frying pan, making sure that it is covered with nonstick stray, and not too hot to pick up. Working on the baking sheet, place a large spoonful of the chicken mixture into the tortilla and roll it up tightly, making sure that the mixture is evenly distributed inside the roll. (See pictures for clarification.) Place flauta fold side down, so that the tortilla does not unroll itself. Repeat until baking sheet is full, or chicken mixture is done. Bake for 15-25 minutes until crispy.
Nutritions

Calories
69

Sodium
1271mg
52% DV

Fat
3g
5% DV

Protein
5g
10% DV

Carbs
4g
1% DV

Fiber
2g
9% DV