Wednesday, April 15, 2009


You will have to excuse me for my lack of updating and commenting lately. I just recently started a new job and I will need a little while to get used to the change. Speaking of jobs... I wouldn't usually do this, but I really dislike the place that I am currently working, mostly because I just graduated from a school and I'm not even doing what I went there for. If any of the people that read this site have any connections with Medical Transcription, I'd really appreciate any help that I can get. I have been trying to find a job in that field (since I went to school for it) but it is tough right now because of a lot of graduates and companies aren't hiring because of the economy. Any help/advice would be much appreciated.
Anyway! Back to food. When I saw Real Mom Kitchen's recipe for Chicken Flautas, I knew I needed to give it a try. I hit one little snag in that my deep fryer is too small for the tortillas. I remembered seeing on For the love of cooking that she baked her taquitos in the oven so I combined these forces :-D and came out with an awesome meal!
Immediately following my husband's first bite, he explained to me that he didn't expect to like these, but that he ended up LOVING them and told me I could make them anytime! :-D

Please click on the above links to check out the original recipes
3 chicken breasts
1 Tbsp. Fajitas Seasoning
1 tsp. garlic salt
1 small can chopped green chiles
10 flour tortillas
1 cup shredded cheese (whatever you like, I used cheddar)
toppings of your choice to dip them in such as salsa, guacamole, etc. (I used the green enchilada sauce mixed with sour cream. Next time I'd like to dip them in this.)

Place your chicken in a crock pot with the fajita seasoning and garlic salt and cook on low for at least 6 hours. About 1 hour before you want to eat, remove chicken from the crock pot. Shred the chicken and allow to cool for about 30 minutes. Then mix in shredded cheese.

Preheat the oven to 425 degrees. Put flour tortillas for 1-2 minutes in the microwave to soften. Place a bit shredded chicken on the side of the tortilla then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

I served this with sour cream rice. This ended up being REALLY good! I changed it slightly to make it a little more tasty. I will definately make it again!

2 cups rice, cooked
1 tsp salt
1/2 T. garlic powder
2 cups sour cream
1 cup grated monterey jack cheese or any soft white cheese
3 cups grated cheddar cheese
1 (4 ounce) can chopped green chilies, no seeds or 1/2 cup chopped fresh chili pepper, no seeds

While cooking rice, season with salt and garlic powder. Mix cooked rice, sour cream and green chiles. Mix grated cheeses together and reserve 1 cup for topping. Stir in cheeses with rice/sour cream mixture. Pour rice mixture into a lightly greased casserole dish. Top with reserved 1 cup grated cheese. Bake at 350 degrees F. for 30 minutes.


Donna-FFW said...

These look delcious, I love the sound of the sour cream rice also. Good luck with your new career.

Norah said...

Okay the sour cream rice is going to have to make the menu in the next week or two. And the flautas saound pretty darn tasty too.

teresa said...

Mmmmm, this all looks so good, I hope things work out with your job. I worked a job that I hated for two years, and it was rough, I hope you're out of there a lot sooner!

Norah said...

So I made both the rice and flautas for dinner last night. I've posted them on my blog. Thanks for sharing the recipe.

Heidi said...

These look great! I saw them on Norah's site. YUMMY!!

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