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!
- 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
- Preheat oven to 350* F.
- In a medium bowl, mix together the shredded chicken, salsa and ground cumin. Set aside.
- Brush one side of each tortilla with olive oil. Stack tortillas on a plate.
- 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.
- Put a spoonful of the chicken mixture near the edge of a tortilla and sprinkle some cheese on top.
- Roll up tortilla and place on a cookie sheet, seam side down.
- Repeat with all of the tortillas until chicken mixture is gone.
- If freezing, stick cookie sheet in freezer for 1-2 hours. Then collect frozen tortillas into a freezer bag.
- When ready to cook them, bake flautas for 15-25 minutes or until tortillas are a little crispy and golden brown.