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Chicken Flautas

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.3868
Energy (kCal)720.095
Carbohydrates (g)24.5221
Total fats (g)34.9897
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). | 2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together. | 3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil. | 4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas. | 5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 skinless boneless cooked shredded 201.7333 0.0 44.88 1.1333
    picante sauce 1 jar - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    monterey jack cheese 8 ounces shredded 201.7333 0.0 44.88 1.1333
    cheddar cheese 8 ounces shredded 399.1609 24.2898 30.4133 20.1395
    corn tortilla 36 - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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