Easy Chicken Flautas (GF, DF)
[I made this recipe during the pandemic of 2020.]
Today, amidst our current situation of limited outings, we find ourselves exploring our culinary creativity like never before! With grocery store trips becoming a distant memory, we're whipping up meals with whatever's lying around. Check out this effortless recipe that utilizes common ingredients you probably have in your kitchen. Trust me, they are incredibly tasty – give them a shot!
Chicken Flautas Recipe
Ingredients
1 lb cooked chicken breast, shredded
1 can of your favorite enchilada sauce
1/2 cup red or white onion, finely chopped
1/2 cup sweet bell pepper, finely chopped
8 soft tortillas (corn, almond flour, flour, etc.)
2 ripe avocados, mashed
salsa or pico de gallo
Instructions
Cook chicken in crock pot for 6 to 8 hours in broth and a little enchilada sauce. Alternatively, you can cook it the same way in boiling water on the stove. Shred the chicken once cooked through and set aside.
Add about a tablespoon of avocado oil to pan over medium/high heat. Cook chopped onion and bell pepper until soft. Add in enchilada sauce and shredded chicken and allow to simmer for 3-4 minutes to thicken the sauce.
Fill each tortilla with your veggie/chicken mix.
Place a deep pan over medium-high heat and cover bottom with avocado oil. Place each flauta fold-side down on the pan.
Keep turning the flautas so they are golden brown and crispy on all sides.
Mash avocado with Mexican seasoning to serve on top of flautas. You can also add diced tomatoes, onions, and a squeeze of lime. Serve with Spanish rice, salsa, and chips!
