Chicken Flautas Supreme

Name: Chicken Flautas Supreme with Chicken Thighs, Pico de Gallo & Smoky Red Pepper Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Onion; 10 ounce Diced Chicken Thighs; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 1 unit Tomato; 4 tablespoon Smoky Red Pepper Crema; Salt; 2 teaspoon Cooking Oil; 1 tablespoon Olive Oil

with Chicken Thighs, Pico de Gallo & Smoky Red Pepper Crema

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Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.

Tags:

Protein Smart

•Easy Prep

Allergens:

Soja

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

10 ounce

Diced Chicken Thighs

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

½ cup

Mexican Cheese Blend

1 unit

Tomato

4 tablespoon

Smoky Red Pepper Crema

Not included in your delivery

Salt

2 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories780 kcal

Fat43 g

Saturated Fat15 g

Carbohydrate53 g

Sugar9 g

Dietary Fiber2 g

Protein42 g

Cholesterol180 mg

Sodium1930 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Large Pan

•Small Bowl

Instructions

• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (1⁄2 cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey* for beef.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping 1⁄4 cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

• While flautas bake, finely dice tomato. In a small bowl, combine tomato and minced onion. Season with salt. • Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.

Chicken is fully cooked when internal temperature reaches 165°.