My kids have reached the point in their lives where they have come to love and appreciate Mexican food as much as their mother. HALLELUJAH.
We probably have Mexican food at least once, if not twice, a week, just because I know that they will actually eat it and enjoy it.
And let’s be honest, once you find a recipe that you know your kids love, you keep going back to it to avoid those dinner battles.
This recipe is easy to throw together and this is one that I will pick up a rotisserie chicken at the store and use that shredded meat to whip them up in no time.
You could also cook your own chicken breasts and shred them, but as a busy mom, I am always looking out for shortcuts.
Hope our family loves this recipe, as much as mine did. They gobbled it right up.
if you love these baked chicken flautas, be sure and try our chicken taco casserole. It’s a family favorite.
what should I serve with these?
This is always such a difficult question, because I am terrible at side dishes.
By the time I have the main dish completed, I am usually pooped. So I decided the next time I make these, I am going to write down what I served with them.
Here are a few options:
–Mexican Street Corn Salad: There is a video for this recipe below. Wow. It is delicious. There are no words to explain how yummy this corn is. If you have ever had Mexican Street Corn, you know what I’m talking about.
–Greek Yogurt Fruit Salad: I love adding a little bit of fruit to my dinners. It’s also something I know my kids will eat.
–Spanish Brown Rice: This is my Mexican side dish go to. It is so easy and so yummy. You could even pair it with a can of refried beans, and it will feel like an authentic Mexican restaurant.
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looking for more healthy recipes? here are a few of our favorites:
- Healthy Hummus Wrap
- Italian Fresh Green Salad
- Simple Crab Soup
- Chicken Burrito Bowls
- Coconut Crusted Tilapia
Serves: 6-8
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 4 cups cooked chicken (shredded, rotisserie chicken works great)
- 1 cup salsa verde (the green salsa)
- 1 (8 ounce) package cream cheese (softened)
- 1 (15.25 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can corn (drained)
- 1 1/2 cups Colby Jack shredded cheese (divided)
- 12-14 flour tortillas (soft taco size)
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
- In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
- Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
- Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
- Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).
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Recipe inspired by Housewives of Riverton
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