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Baked Chipotle Chicken Flautas

Makes: 5 servings
Serving size: 2 flautas each
Prep 12 mins Start to Finish 32 mins
Baked Chipotle Chicken Flautas
  • 10  Mission® Small/Fajita Flour Tortillas
  • 2  cups  diced cooked chicken breast meat
  • 1 10 3/4 ounce can  of reduced fat and sodium cream of chicken soup
  • 1/3  cup  reduced fat sour cream
  • 1 4  ounce can  diced green chile peppers, undrained
  • 1  teaspoon  ground chipotle pepper
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  ground coriander
  • 2  tablespoons  chopped fresh cilantro
  • 2  teaspoons  canola oil
  • 1/2  teaspoon  ground chipotle pepper

1. Preheat the oven to 450 degrees F.

2. Mix all ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium-size saucepan. Heat over medium heat until hot. Remove from heat.

3. Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.

4. In a small bowl mix together the canola oil and ground chipotle pepper.

5. Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.

6. Remove toothpicks; slice each flauta on the diagonal. Transfer to your favorite fiesta platter; sprinkle with chopped fresh cilantro. Serve with reduced fat sour cream and salsa.

Nutrition Facts (Baked Chipotle Chicken Flautas)
  • Servings Per Recipe 5,
  • cal. (kcal) 390,
  • Fat, total (g) 11,
  • chol. (mg) 55,
  • sat. fat (g) 4,
  • carb. (g) 42,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 25,
  • vit. A (RE) 62,
  • vit. A (IU) 292,
  • vit. C (mg) 5,
  • sodium (mg) 500,
  • calcium (mg) 202,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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