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!
/ serving 4 people
/ serving 4 people
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Salt and Pepper*
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.
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.
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.
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.
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!)
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.