Chicken Tinga Baked Flautas with Lime Crema

• 8 (8-inch) flour tortillas
• 2 cups shredded cooked chicken
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 In a skillet, combine chicken, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
3. 3 Warm tortillas to make them pliable. Place a spoonful of chicken mixture and some cheese along one edge of each tortilla.
4. 4 Roll the tortillas tightly around the filling, place seam-side down on the baking sheet.
5. 5 Bake flautas for 15-20 minutes until golden and crispy.
6. 6 For lime crema, mix sour cream, mayonnaise, lime juice, and zest until smooth.
7. 7 Garnish flautas with lime crema and fresh cilantro before serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet
• Mixing bowl

Variations

• Add black beans to the filling for extra protein.
• Use corn tortillas for a gluten-free option.

Substitutions

• Substitute Monterey Jack with cheddar cheese if preferred.
• Use Greek yogurt in place of sour cream for a healthier lime crema.

Pairings

• Mexican rice
• Black beans
• Fresh avocado salsa

Nutrition

Tips

• For extra crispiness, brush the flautas with a beaten egg before baking.
• The chicken tinga can be made a day ahead to save time.

Storage

Store flautas in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven.

Freezing: Freeze unbaked flautas for up to 1 month. Bake straight from the freezer, adding a few extra minutes to the cook time.

Serving Suggestions

• Serve with a fresh avocado salad.
• Pair with a zesty Mexican rice for a complete meal.

FAQ