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Easy Chicken and Potato Flautas
Easy Chicken and Potato Flautas

Before you jump to Easy Chicken and Potato Flautas recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Wholesome eating promotes a feeling of health and wellbeing. When we eat more healthy meals and less of the detrimental ones we usually feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). This is often a problem, nevertheless, in terms of eating between goodies. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack food.

One of the most popular snacks is natural yogurt. Occasionally people choose to eat yogurt over a nutritious lunch which is not the greatest idea. As a snack, however, yogurt is one of the best things you are able to reach for. It consists of tons of calcium, protein, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work properly depending upon the culture used to create it. Try putting in some healthy nuts to unsweetened natural yogurt for a healthy snack idea. This reduces your sugar absorption without lowering the taste of your snack.

A large assortment of easy health snacks is easily available. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to easy chicken and potato flautas recipe. To make easy chicken and potato flautas you need 6 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Easy Chicken and Potato Flautas:
  1. You need 1 cup cooked shredded chicken
  2. Provide 1/4 cup sweet corn
  3. Provide 1 Idaho potato
  4. Provide 1/2 cup chipotle salsa
  5. Provide 4 corn tortillas
  6. Use 1 pinch of salt
Instructions to make Easy Chicken and Potato Flautas:
  1. Cover potato with cold water and a pinch of salt. Leave skin on. Boil until fork tender. Remove skin when it is cool enough to handle.
  2. Place chicken, corn, and salsa in a mixing bowl. Squeeze potato over the mixture. Fold to incorporate.
  3. Heat a large non-stick saute pan. Fill each corn tortilla with the chicken mixture. Roll each tortilla with the seam side down in the saute pan. Turn once, when tortilla is crispy and sealed.
  4. Shown served with guacamole and sour cream with cilantro and cotija garnish.
  5. Variations; Jalapenos, onion, roasted bell peppers, tequila, mole, cumin, paprika, poblano, chihuahua

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