The other night, I found myself with thawed chicken breasts, and no idea what to make for dinner. It was took late to throw something in the crock pot, so I scrolled through all the recipes I’ve pinned, and decided to use Baked Chicken & Spinach Flautas as a starting point, and came up with this:
Baked Chicken & Potato Flautas (or Taquitos – same thing according to Wikipedia)
3 large chicken breasts
1 can chicken broth (14.5oz)
2 cups of water
Scallion (I used 7 .. stalks?)
Garlic (I think I used 5 cloves)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
Flour tortillas (30 taco size or 15 burrito size, maybe more, I ran out)
Shredded cheese (I used some kind of “quesadilla melting cheese”)
- Place chicken breasts, chicken broth and water in a deep saute pan. Bring to a boil.
- Reduce heat and simmer for 10 minutes, until chicken is cooked. (Took mine longer … what exactly is a “simmer”?)
- While the chicken is cooking, dice the potato into tiny pieces, and scallion into small pieces, and mince the garlic.
- When the chicken is fully cooked, remove the breasts, and let sit. (I put them on a cutting board.)
- Add the potato to the chicken broth. Pour out some of the broth if you need to. I left in just enough broth so all the potato pieces were covered.
- Begin to shred the chicken.
- When the potatoes are starting to get a little bit tender, add the scallion and garlic.
- Finish shredding the chicken.
- Add spices to the chicken. Mix.
- If the potatoes are done (tender enough to be edible), pour out the excess chicken broth.
- Spray a cookie sheet with oil.
- Pre-heat the oven to 450.
- Assemble the flautas.
- Cut the tortillas (taco sized in half, burrito size in quarters)
- Spoon a little bit (about a tablespoon each) of the chicken, potato mixture, and cheese into a tortilla.
- Roll up the tortilla, starting from the flat side. It helps while you are rolling to squeeze and “mash” the potatoes.
- Place each flauta seam-side down in line on the cookie sheet.
- Cook at 450 degrees for 10 minutes on each side.
Nutrition facts: I dunno. Carby.
The shredded chicken with spices
The potato, scallion, garlic filling
Into the oven
IMA EAT YOU. Also, this is why I’ll never be a food blogger. In addition to the fact that I cook maybe once a month, I’m not so good at the food pictures.
This will yield maybe 60 flautas? I ran out of tortillas, so I’m not completely sure. The picture at the very top of the post is using burrito-sized tortillas cut in half, the last picture is taco-sized tortillas cut in half, and 30 of those flautas fit on one cookie sheet. I cooked the bigger flautas second and was too stuffed by the time they were done to try them, but I assume they taste good.
My husband, mom and I devoured almost an entire cookie sheet of these, but this was my husband’s and my dinner, my mom had something else about an hour before these were done and wasn’t as hungry, but wanted to try them*. As I said, I ran out of tortillas, so I had a lot of leftover chicken and potato filling. Hopefully I can make “nachos” out of that.
If you use this as your dinner, it could probably feed 4-6 adults. Honestly, these are probably meant to be an appetizer, or served with a side of, oh I don’t know, those things called vegetables. I might make these again for a friend’s Christmas party.
* Despite numerous successes in the kitchen, and the fact that I did live on my own and therefore fed myself for about seven years (and fed my husband for four and half of those years), my parents still act SHOCKED when I a) cook and b) it turns out well. Or they just like to tease me. I can count my true kitchen failures on one hand (sloppy joes made with ground turkey, and a few attempts at pecan pie that didn’t really set but still tasted good), so you would think they would get over it. HI DAD.