What’s Cooking in Gail’s Kitchen? Elevated Edibles: Queso Chicken Flautas! Are you as torn between corn tortillas and flour tortillas as I am? There are days, and certain dishes, where nothing but corn will do: tamales, taquitos, enchiladas, tacos, and chips. Corn tortillas, generally, are much smaller and easier to hold. When they are soaked in sauce, they are more pliable and suitable for baking. If you like the taste of toasted corn as well as the chewy texture, corn tortillas are for you. The same applies to flour tortillas: quesadillas, flautas, fajitas, chimichangas, and burritos. Flour tortillas are bigger, not to mention softer for folding. You already know this if you’ve ever eaten a monster burrito or ginormous chimichanga. One is baked, the latter is fried. Today’s recipe features the sturdiness of a flour tortilla to hold the juicy chicken and melted cheese filling without turning soggy or falling apart. What a delicious dilemma.
QUESO CHICKEN FLAUTAS
Ingredients for Herbed Sour Cream:
8 ounces sour cream
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon sea salt
1/4 cup cilantro leaves, chopped
2 tablespoons green onions, chopped
Ingredients:
1 cup cooked chicken, shredded
1 cup Mexican cheese blend, shredded
4 ounces cream cheese, softened
4.5 ounce can green chiles, drained and diced
1 envelope taco seasoning mix, less 1 tablespoon for remaining recipe
12-count flour tortillas
2 tablespoons vegetable oil
15-ounce jar queso cheese dip, warmed
Instructions:
To make the herbed sour cream, combine sour cream, honey, lime juice, and sea salt in a bowl. Stir until smooth. Gently fold in chopped cilantro leaves and green onions. Cover and refrigerate until ready to serve. In a medium bowl, combine shredded chicken, Mexican cheese blend, cream cheese, and diced green chilies. Sprinkle with taco seasoning mix (less 1 tablespoon of mix). Stir thoroughly. Set aside. In a small dish, whisk vegetable oil with reserved taco seasoning mix. Set aside. Preheat oven to 425°. Spray a baking sheet with nonstick oil. To assemble flautas, place 1/4 cup chicken mixture on bottom third of each flour tortilla. Roll up tightly, leaving ends open. Place seam-side down on prepared baking sheet. Brush filled chicken flautas with seasoned oil mixture. Repeat until all tortillas are filled. Bake 10-12 minutes, or until flautas are crispy. Serve with warmed queso cheese dip, herbed sour cream, and chunky salsa.
Always something yummy!! I like it
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I like the idea of eating with my hands. Lol 🤣🍂
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Ooooo. This would be awesome. I like the idea of herbed sour cream.
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Gotta have dipping sauces. Just because. 🤣🍂
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These sound delicious! Have a great weekend 😎
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Enjoy the weather. We intend to take advantage of the “Indian Summer”. 🍁🍂🌾
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It’s bright here today, if cold, but next week we’re due to get more rain 🦆🐟Don’t forget the sun cream!
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Looks amazing.
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I love Mexican food. 🍂🌮
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😋. I am a flour tortilla guy but I like how you compared both. Take care.
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Thanks. I appreciate that thought. ✨
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They’re so beautifully crispy, and the sour cream sauce looks delicious; I can think of a hundred things it would be tasty on!
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…if there’s any left. 😜🍂
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So good to have the filling handy for quick meal preps! Great idea!!
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Never go hungry. 😋🌿
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♡ I NEED!!! to be at YOUR!!! Home whenever YOU!!! cook these; as Homer would say “DROOOL!!!” 😂🤣😅😆😁😄😃😀🙂
…♡♡♡…
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Be my guest. 🙏🏻🍃
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A weekend getaway for my taste buds!
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Nicely put. 👏
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I don’t think I’ve ever had a flûta but I’d love to try! Great post as usual 🙂
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They are as easy to make as tacos. 🍂🌮
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Hi Gail,
I started blogging a few days ago. Yesterday I published a post which was soon after copied by another blogger. I noticed the blogger in question has just published around four of your posts and displayed them on their site.
https://beautynimpressed.wordpress.com/
I have reported that they took my content to WordPress.
I had a look at their blog and it seems that although their blog only started mid-October, they seem to be posting many times a day. It would seem that they are using content from other bloggers and writers.
I have been in publishing for some time, and naturally this seems rather questionable.
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Yes, I became suspicious just now. Thanks for the head’s up. I appreciate you contacting me. 🙏🏻🍃
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