Freezer Meals: Chicken Flautas

July 31st, 2011  |  Published in Cooking, Freezer Meals, Recipes  |  5 Comments

Frozen Flautas

I’m past 37 weeks, so I guess the baby can come any day now! I’m hoping she holds off at least a week so I can finish letterpressing a friend’s wedding invites. Plus it just hit summer in Oregon and I’ve only gotten to wear my polka dotted maternity bathing suit once. I’m hoping for at least a few more swims in the rivers!

Anyway, the point of this post is to share another freezer meal. We’re up to nine meals in the freezer. Hopefully we can double that and I can document all of the recipes here. These chicken flautas are one of our go-to meals. We’ll buy a rotisserie chicken from the grocery store when we’re too lazy to cook, and use all of the leftover chicken the next night for this recipe (or chicken and dumplings or chicken noodle soup or some other chicken recipe). The recipe makes ~30 flautas, so it’s enough to bake up a batch for dinner and freeze the rest for later. We usually make the flautas along with this delicious Spanish Rice. Yum!

Chicken Flautas

Ingredients:

  • 2 chicken breasts – cooked and shredded
  • 1/2 cup salsa
  • 1/4 tsp. ground cumin
  • 1 cup shredded cheddar cheese
  • 30 (6 inch) corn tortillas
  • vegetable oil

Directions:

  1. Preheat oven to 350* F.
  2. In a medium bowl, mix together the shredded chicken, salsa and ground cumin. Set aside.
  3. Brush one side of each tortilla with olive oil. Stack tortillas on a plate.
  4. Microwave tortillas for 8-10 minutes, checking periodically until tortillas are hot and flexible. You want to be able to roll them without having them flex back or crack.
  5. Put a spoonful of the chicken mixture near the edge of a tortilla and sprinkle some cheese on top.
  6. Roll up tortilla and place on a cookie sheet, seam side down.
  7. Repeat with all of the tortillas until chicken mixture is gone.
  8. If freezing, stick cookie sheet in freezer for 1-2 hours. Then collect frozen tortillas into a freezer bag.
  9. When ready to cook them, bake flautas for 15-25 minutes or until tortillas are a little crispy and golden brown.

5 Responses

  1. Patti says:

    August 1st, 2011 at 10:59 pm (#)

    After a couple of kids, that rotisserie chicken from the grocery store comes in handy – not when you’re too lazy, but when you don’t have time. I can pick one up on my way home from work, beat the school bus home and then make chicken and dumplings, or chicken paninis. I’ll have to try this recipe, too.

  2. Kerri says:

    August 2nd, 2011 at 12:48 pm (#)

    Annie,

    I’m loving these recipes and my baby is 11 months old! But now is the time when she is more mobile and I can’t seem to find the time to always make dinner while chasing after her. So these recipes are very timely. Plus my parents just bought us a deep freezer. Thanks!

  3. Kerri says:

    August 8th, 2011 at 5:23 pm (#)

    Update* I made the flautas tonight. They were yummy. Do you have any tricks on how to bake them evenly? Some were not as crisp in the center. Tried the Spanish rice but that was a hot mess because I didn’t have enough white rice. (Should have kept that to myself, eh? :)

  4. Annie says:

    August 9th, 2011 at 10:07 pm (#)

    I don’t have any tricks! Sometimes it takes them much longer than 15-25 minutes to crisp up. Good luck next time on the Spanish Rice! :-)

  5. My Freezer :: Annie Get Your Glue Gun says:

    June 17th, 2012 at 2:12 pm (#)

    [...] (I freeze the dough in balls so that I can pop a few in the oven anytime we want fresh cookies) Chicken Flautas Blueberries Teething [...]

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