Low Fat Chicken Flautas
Craving a Mexican-inspired dish that’s big on flavor but light on calories? These **Low Fat Chicken Flautas** are the perfect solution! Packed with tender shredded chicken, seasoned to perfection with a blend of smoky chili powder, cumin, and garlic, and combined with zesty green chilies and reduced-fat cheddar cheese, these flautas deliver all the deliciousness you love without the guilt. Baked instead of fried, they feature golden, crispy corn tortillas that offer the perfect crunch with every bite. Ready in under an hour, this dish is perfect for busy weeknights or casual entertaining. Serve them with fresh cilantro and your favorite salsa for dipping to elevate the flavors even further. If you're looking for a healthy twist on traditional Mexican recipes, these baked chicken flautas deserve a spot on your table!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup low-sodium chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 can (4 oz) diced green chilies
- 1 cup reduced-fat cheddar cheese
- 12 small corn tortillas
- 1 as needed cooking spray
- 2 tbsp fresh cilantro
- 0.5 cup salsa
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly spray it with cooking spray.
In a medium saucepan, combine the chicken breast and chicken broth. Bring to a simmer over medium heat and cook until the chicken is fully cooked and tender, about 15-20 minutes.
Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
In a large bowl, combine the shredded chicken with onion powder, garlic powder, chili powder, ground cumin, and diced green chilies. Mix well to ensure the chicken is evenly coated with the spices.
Heat the corn tortillas a few at a time in a dry skillet over medium heat for about 20-30 seconds on each side to make them pliable.
Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla, followed by a sprinkle of reduced-fat cheddar cheese.
Roll each tortilla tightly into a flauta and place them seam side down on the prepared baking sheet.
Lightly spray the tops of the flautas with cooking spray to help them become crispy in the oven.
Bake in the preheated oven for 15-20 minutes or until the tortillas are golden brown and crispy.
Garnish with fresh cilantro and serve with salsa on the side for dipping.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 556 mg | 186% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 13.2 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2097 mg | 161% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2656 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
