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Mexican Recipes
Chicken and Cheese Flautas

Chicken and Cheese Flautas

with Crema and Spinach Salad

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These flautas are a double whammy! We can’t decide what we like more, the tangy crema or the incredible creamy Mexican-spiced pulled chicken! Luckily, both flavours are present in these baked tortillas. Enjoy!

Allergens:Milk/LaitWheat/BléSoy/SojaSulphites/Sulfite
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Breasts

2 tbsp

Mexican Seasoning

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce

12 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Cherry Tomatoes

1 unit

Lime

113 g

Baby Spinach

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

2 tsp

Salt*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories670 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber2 g
Protein54 g
Cholesterol170 mg
Sodium1470 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Large Bowl
Paper Towel
Small Bowl
Whisk
Tongs
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

Before starting, preheat your broiler to high and wash and dry all produce. Add 6 cups water and 2 tsp salt in a medium pot. Bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice lime. Pat chicken dry with paper towels.

POACH CHICKEN
POACH CHICKEN
2

Add chicken to pot of boiling water. Reduce heat to medium-low. Cook, still covered, until chicken is cooked through, 12-15 min.** While chicken poaches, stir together tomato sauce and Mexican seasoning in a large bowl. Set aside.

MAKE CREMA & DRESSING
MAKE CREMA & DRESSING
3

Stir together sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Whisk together lime juice, 2 tbsp oil and 1/2 tsp sugar in another large bowl. Season with salt and pepper. Set aside.

FINISH CHICKEN
FINISH CHICKEN
4

When chicken is done, use tongs to remove from poaching liquid (do not discard) to a large plate or a clean surface. Using two forks, shred chicken into bite-sized pieces. Add pulled chicken, half the cheese and 1/2 cup poaching liquid in the bowl with tomato paste mixture. Stir to combine. Season with pepper.

ASSEMBLE & BAKE FLAUTAS
ASSEMBLE & BAKE FLAUTAS
5

On a clean surface, arrange tortillas. Divide chicken mixture down the middle of each tortilla. Roll tortillas tightly over filling, then arrange them on a foil-lined baking sheet, seam-side down. Sprinkle over remaining cheese. Broil in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on the flautas so they don't burn!)

FINISH AND SERVE
FINISH AND SERVE
6

Add spinach and tomatoes to the bowl with dressing. Toss to combine. Divide chicken flautas and spinach salad between plates. Dollop over the lime crema.