CHICKEN FLAUTA RECIPE RECIPES

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THE BEST, EASY CHICKEN FLAUTAS | KITCHN



The Best, Easy Chicken Flautas | Kitchn image

Flautas are rolled tacos that are fried until golden and crispy. Here's how to make the very best ones.

Provided by Vianney Rodriguez

Categories     Main dish    Dinner    Appetizer

Total Time 2400S

Prep Time 600S

Cook Time 1800S

Yield 8

Number Of Ingredients 13

2 pounds boneless, skinless chicken breasts or thighs
1/2 medium yellow onion
1 medium tomato, sliced
2 cloves garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
16 corn tortillas
Toothpicks
Vegetable oil, for frying
Shredded lettuce
Crema
Sliced avocado

Steps:

  • Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
  • Cover with water. Add enough water to completely cover the chicken by 1 inch.
  • Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
  • Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.
  • Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
  • Warm the tortillas. Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
  • Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
  • Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
  • Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
  • Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
  • Serve. Serve warm with shredded lettuce, crema, and avocado slices.

Nutrition Facts : SaturatedFatContent 2.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 23.2 g, SugarContent 1.1 g, ServingSize Serves 8, ProteinContent 28.6 g, FatContent 32.4 g, Calories 495 cal, SodiumContent 495.0 mg, FiberContent 3.4 g, CholesterolContent 0 mg

DUTCH OVEN ENCHILADAS - CAMPING RECIPE BY FRESH OFF THE GRID



Dutch Oven Enchiladas - Camping Recipe by Fresh Off the Grid image

These Dutch Oven Enchiladas are such an easy camping meal! Stuffed with veggies, covered in sauce, and topped with melted cheese, this recipe is one that everyone will enjoy.

Provided by Fresh Off The Grid

Categories     Main Course

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

2 tablespoons oil
1 red bell pepper (cut into strips)
½ red onion (sliced into thin half-moons)
4 cloves garlic (minced)
1 tablespoon cumin
2 teaspoons salt
14 oz can enchilada sauce
2 cups cheese
1 cup cooked black beans
4-6 flour tortillas
cilantro, jalapenos, lime, etc.

Steps:

  • Prepare your coals or get your campfire going so that you'll have embers to cook with.
  • Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.
  • Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
  • To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.
  • Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
  • Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
  • Serve topped with jalapenos, cilantro, and a squeeze of lime & enjoy!

Nutrition Facts : Calories 501 kcal, CarbohydrateContent 39 g, ProteinContent 22 g, FatContent 28 g, SaturatedFatContent 13 g, CholesterolContent 59 mg, SodiumContent 2584 mg, FiberContent 7 g, SugarContent 10 g, ServingSize 1 serving

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