I love nice, crunchy Mexican food, but my system does not like the grease and fat from deep frying. Years ago I found that there are better ways to cook and eat that satisfy the craving for crunch without the gurgling system. Give this a try and see if you agree!
- 1/4 cup of Picante sauce
- 1/4 cup of shredded fat-free, or reduced-fat cheddar cheese.
- 3 ounces of cooked & finely chopped, skinless lean chicken breast
- 3 TBS diced onion
- 1/8 Cayenne pepper
- 1/8 TSP garlic powder
- 1/8 TSP ground cumin
- 1/8 TSP salt
- Four 6-inch yellow corn tortillas. You may want to read labels for the best nutritional option.
- 2 TSP chopped cilantro
1 Preheat oven to 350 degrees.
2 In a medium bowl, combine Picante sauce and cheese; mix well.
3 In another bowl, combine chicken, onion, and seasonings; mix well.
4 Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. You’ll work with 1 tortilla at a time and keep the remaining tortillas between the paper towels until ready to fill and roll up.
5 Spread about 1 tbsp of the saucy cheese mixture onto the bottom third of a corn tortilla. Top with about 3 tablespoons of the chicken mixture. Sprinkle with 1/2 teaspoons of cilantro. Tightly roll the tortilla up from the bottom around the filling. Repeat with remaining tortillas, cheese mixture, chicken mixture, and cilantro, for a total of 4 flautas.
6 Carefully place flautas, seam side down, on a baking sheet that has been lightly coated with non-stick spray. Spray the tops with nonstick spray.
7 Bake in the oven until tortilla edges are lightly browned and crispy, 15 – 20 minutes. If you have an air-fryer, give that cooking method a try. You may never miss deep frying again!
8 Serve with salsa and fat-free sour cream or for more protein, use plain Greek yogurt.