Serves
4-6
Baked Green Chile Shredded Chicken Flautas with Chipotle Lime Crema
Scarlett PalmerEither as a main dish or appetizer for a crowd, these Baked Green Chile Shredded Chicken Tacos will be devoured! Baked Non-GMO Soft Taco Flour Tortillas become flaky and golden brown, perfectly encasing the filling of shredded chicken, green chiles and cheese. A chipotle lime crema is smoky and tangy with a bit of heat. You’ll want to dip every bite in this delicious sauce.
Ingredients
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Flautas:
- Mi Rancho Non-GMO Soft Taco Flour Tortillas
- 4 cups of Shredded Chicken
- 2 Small Cans of Roasted Green Chiles
- Monterrey Jack Cheese
- Queso Fresco
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Chipotle Lime Crema:
- 1 cup of Mexican Crema
- 2 tablespoons of Lime Juice
- 1 teaspoon Lime Zest
- ½ teaspoon Chipotle Chile Powder
- ½ teaspoon Salt
- ¼ teaspoon of Valentina Hot Sauce
- ¼ Finely Chopped Cilantro
Instructions
Flautas:
Heat the oven to 375°F.
In a medium bowl, mix shredded chicken, green chiles and Monterrey Jack Cheese.
Place 1-2 spoonfulls of the mixture on one end of each of the tortillas. Then, wrap tightly creating a long flute shape. Spray a rectangular casserole dish with cooking spray and place the flautas tightly next to each other across the casserole dish. Lightly spray the top of the flautas with cooking spray and place the dish into the oven for about 20 minutes until the flautas are golden brown.
Chipotle Lime Crema:
Mix all of your ingredients in a mixing bowl until they are well blended. After tasting, add more hot sauce or chipotle powder if needed.
Serve 4 of the flautas hot over a bed of cabbage. Drizzle your flautas with Chipotle Lime Crema, Queso fresco and cilantro.