Roasted Chicken and Cheese Flautas
with Crema and Spinach Salad
These flautas are a double whammy! We can’t decide what we like more, the tangy crema or the incredible creamy Mexican-spiced chicken! Luckily, both flavours are present in these baked tortillas. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Mexican Seasoning
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce
6 unit
Flour Tortillas
(Contains Gluten)
6 tbsp
Sour Cream
(Contains Milk)
113 g
Cherry Tomatoes
1 unit
Lime
113 g
Baby Spinach
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Halve the tomatoes. Zest, then juice the lime. Pat chicken dry with paper towels. Season the chicken all over with the Mexican seasoning. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in middle of oven, until chicken is cooked through, 10-12 min.**
Stir together sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.Whisk together 1 tbsp lime juice 2 tbsp oil and 1/2 tsp sugar ((dbl all for 4 ppl), in a large bowl. Set aside.
When chicken is done, transfer chicken to a large plate or a clean surface. Thinly slice the chicken into bite-sized pieces. Add the chicken, half the cheese, tomato sauce and 1/4 cup water (dbl for 4 ppl) into a medium bowl. Stir to combine. Season with pepper.
Turn oven to broil. 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.
