- 10 Mission® Small/Fajita Flour Tortillas
- 2 cups diced cooked chicken breast meat
- 1 (10.75 ounce) can reduced fat and sodium cream of chicken soup
- 1 (4 ounce) can diced green chile peppers, undrained
- 1 teaspoon ground dried chili pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons canola oil
- 1/2 teaspoon ground chipotle pepper
- 2 tablespoons chopped fresh cilantro
- 1/3 cup reduced-fat sour cream
- Prepared salsa
- Preheat the oven to 450 degrees F.
- Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
- Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
- In a small bowl mix together the canola oil and remaining ground chipotle pepper.
- Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
- Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
05/01/2018
recipepes.com
Baked Chipotle Chicken Flautas, recipe
PT15M
PT1H
5
455 calories
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