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Crispy Chicken Flautas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)383.4729
Energy (kCal)3251.5142
Carbohydrates (g)28.38
Total fats (g)168.897
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken. | 2. Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent. | 3. Add tomatoes and shredded chicken and simmer for 10 minutes. | 4. Remove from heat, cool and drain any excess liquid. | 5. Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray. | 6. Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes. | 7. You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 3120.7192 0.0 378.2965 167.8294
    salt pepper - - - -
    chicken stock 2 tablespoons 10.8 1.0590000000000002 0.7559999999999999 0.36
    onion 1 chopped 64.0 14.944 1.76 0.16
    poblano pepper 1/2 chopped - - - -
    green bell pepper 1/2 chopped 14.595 3.197 0.5004 0.1876
    tomato 1 cup canned drained chopped 41.4 9.18 2.16 0.36
    corn tortilla 12 - - - -
    cooking spray - - - -

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



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