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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 Wholesome Vitality Snacks.

Eating healthy foods tends to make all the difference in the way you feel. When we eat more healthy meals and less of the bad ones we usually feel much better. A salad helps us feel better than a piece of pizza (physically at any rate). This can be a problem, nonetheless, when it comes to eating between meals. Shopping for snacks can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.

Eating almonds is an excellent choice as long as you don’t have a nut allergy. Almonds offer a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Almonds are a natural supply of B vitamins as well as other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan that may often cause you to be sleepy. But whenever you eat almonds, you do not feel like you should sleep a while. These nuts unwind the muscles and provide a general sense of peace. Almonds often give you a general increased a feeling of well-being.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

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

The ingredients needed to make Easy Chicken and Potato Flautas:
  1. Use 1 cup cooked shredded chicken
  2. Use 1/4 cup sweet corn
  3. Provide 1 Idaho potato
  4. Prepare 1/2 cup chipotle salsa
  5. Provide 4 corn tortillas
  6. Get 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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