I think I shared in a previous post our penchant for Mexican food. WE LOVE IT!!! Today’s recipe that I’m sharing is a chicken flauta. Traditionally, they are baked with no sauce ave the shells crisp up. I added the green enchilada sauce to bring a little spice to the dish and a little moisture. 🙂
I start with a chicken in the crock pot.
I threw on some garlic pepper seasoning. Brings great flavor to slow cooking dishes.
I cooked it on the 6 hour setting. It breaks down the chicken and shreds really nicely.
While that was cooking, I prepared our salsa. I used a can of diced tomatoes and a quarter cup of simply salsa.
Mix those together about an hour before you put this dish together.
So, let’s assemble this dish.
Get two cups of the shredded chicken in a bowl.
Add to it a cup of sour cream.
Next, add a cup of colby Jack cheese along with the prepared salsa.
add some same and pepper.
Now, green enchilada sauce time… Layer some sauce on the bottom of a baking dish.
We are going to assemble our flautas. For these, I used soft taco sized shells. In them, you will need to add about a spoon and a half of mixture.
Spread the mix lengthwise.
And roll them up.
Layer them in the pan.
Put a layer of sauce on them and bake them in the oven at 350° for 25 minutes.
Yum, right! I know.
Plate those bad boys up with some rice and sour cream and you’ve got a great dish!
I hope you enjoy!
Till next time. 🙂
The Tastefully Simple guy
For more great recipes, check out http://www.johnbokin.com