I am feeling particularly excited about my post today! I have had some great opportunities presented to me lately through the Foodbuzz Tastemaker Program. My most recent endeavor began when I received some products from ConAgra along with a challenge to create a Superbowl recipe with them. I was also asked to make a brief “cooking show” video of my recipe! What fun right!? Despite a few unexpected blunders I had a blast making it and I hope you enjoy watching it. A special thanks to my awesome, behind-the-scenes hubby for his patience and opinions (when I asked for them) and to my sweet and wonderful sister-in-law for entertaining my rowdy brood! Enjoy!!!!
Baked Chicken Flautas
- 3 cups diced or shredded chicken, cooked
- 1 10 oz can Ro*Tel
- 2 tblsp butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1 tsp finely chopped jalapeño
- 1 tsp minced garlic
- 1 1/2 cups shredded cheese (I used a Mexican four cheese blend)
- 1/2 cup sour cream
- 1/4 tsp cumin
- 1 tsp Chipotle Chile Pepper Spice
- 1 heaping tblsp fresh chopped parsley
- salt and pepper to taste
- 12 6″ tortillas
- Pam Cooking Spray
Preheat oven to 350 degrees. Preheat an electric skillet or pan on medium heat and spray with Pam Cooking Spray. In a medium bowl mix the chicken and Ro*Tel. Set aside. Melt butter and sauté the onion, pepper, jalapeño, and garlic until the onion is translucent on medium heat. In a separate bowl mix cheese, sour cream, cumin, chipotle spice, and parsley. Add the sautéed vegetables and incorporate. Now take a tortilla and spread a heaping tablespoon of the cheese mixture. Top with a scoop of the chicken mixture. Tightly roll and place, seam down, on the preheated skillet. Brown on both sides then transfer to a baking sheet sprayed with Pam. Bake in the oven for 8-10 minutes until crispy. Served immediately with salsa or guacamole.
Watching myself on video was kinda awkward but I enjoyed making it so much I may (I stress “may”) do it again. Hopefully I will just get better with practice!