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Roasted Chicken and Cheese Flautas with Crema and Spinach Salad

These flautas are a double whammy! We can’t decide what we like more, the tangy crema or the incredible creamy Mexican-spiced chicken! Luckily, both flavours are present in these baked tortillas. Enjoy!

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Family
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 chicken breasts
  • 1 tbsp mexican seasoning
  • 0.25 cups cheddar cheese, shredded
  • 6 flour tortillas
  • 6 tbsp sour cream
  • 113 gr grape tomatoes
  • 1 lime
  • 113 gr baby spinach
  • 0.25 tsp sugar*
  • 1 tbsp oil*
  • 2 tsp salt*
  • 0.25 tsp salt and pepper*
  • 2 tbsp tomato sauce
  • 4 chicken breasts
  • 2 tbsp mexican seasoning
  • 0.5 cups cheddar cheese, shredded
  • 12 flour tortillas
  • 12 tbsp sour cream
  • 227 gr grape tomatoes
  • 1 lime
  • 227 gr baby spinach
  • 0.5 tsp sugar*
  • 2 tbsp oil*
  • 2 tsp salt*
  • 0.5 tsp salt and pepper*
  • 4 tbsp tomato sauce

Instructions

  1. Before starting, preheat the oven to 425°F. Wash and dry all produce.
    Halve the tomatoes. Zest, then juice the lime. Pat chicken dry with paper towels. Season the chicken all over with the Mexican Seasoning. Season with salt and pepper.
  2. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
  3. Stir together sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Whisk together 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Set aside.
  4. When chicken is done, transfer to a large plate or a clean surface. Thinly cut he chicken into bite-sized pieces. Add the chicken, half the cheese, tomato sauce and 1/4 cup water (dbl for 4 ppl) to a medium bowl. Stir to combine. Season with pepper.
  5. Turn oven to broil. Arrange tortillas on a clean surface. Divide chicken mixture down the middle of each tortilla. Roll tortillas tightly over filling, then arrange them on a foil-lined baking sheet, seam-side down. Sprinkle remaining cheese over top. Broil in the bottom of the oven, until golden-brown, 3-4 min. (TIP: Keep an eye on the flautas so they don't burn!)
  6. Add spinach and tomatoes to the bowl with dressing. Toss to combine. Divide chicken flautas and spinach salad between plates. Dollop lime crema over top.