Chicken Flautas With Black Beans
These are so good. The mixture I used was just yummy.
Chicken Flautas with Black Beans
6 10 in. Flour Tortillas
1/2 C chopped onion
1 clove garlic, minced
1 tsp cooking oil (I used olive oil)
2 C shredded cooked chicken (I made my chicken taco mix in the crockpot for this)
1 can black beans, drained
1/2 C bottled salsa (I skipped this since my chicken was already seasoned)
1/2 C Shredded Mexican cheese
2 Tbsp sniped cilantro (skipped this for DH)
Cooking oil for frying (I used vegetable oil for baking)
Preheat oven to 350 degrees. Wrap tortillas in foil and heat in oven for 8-10 minutes.
Meanwhile, for filling, cook onion and garlic in 1 tsp of hot oil until tender in a large saucepan. Stir in chicken, black beans, salsa, cheese and cilantro.
For each Flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from edge. Roll up tortilla as tightly as possible. Secure with a wooden toothpick if needed.
For Baked Flautas: Place Flautas on a large baking sheet and brush with 1 Tbsp cooking oil. Bake for 30 to 40 minutes at 350 degrees until golden brown.
Fry in Pan: In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees. Fry Flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried Flautas warm in a 300 degree oven while frying remaining flautas.
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