Weight Watchers Friendly
Weight Watchers Chicken Flautas Recipe with boneless skinless chicken breast, picante sauce, jalapenos, cheese, and tortillas.
A delicious Mexican appetizer or dinner.
Low calorie, and 4 WW Freestyle Points and 4 Smart Points.
We have more Weight Watchers Chicken Recipes here,
more Weight Watchers Mexican Recipes here,
and more 4 WW Freestyle Point Recipes here!
Tips and Tricks
Preparing the Chicken Mixture
Mix the shredded chicken, picante sauce, minced jalapeno (if using), and ground cumin in a bowl. Ensure the chicken is evenly coated with the sauce and spices. This mixture will provide the filling for the tortillas.
Combining the Cheese
In another bowl, combine the shredded Monterey Jack cheese and the shredded Mexican blend cheese. This cheese mixture will be used both inside and on top of the tortillas.
Softening the Tortillas
Heat the vegetable oil in a skillet over medium heat. Place each corn tortilla in the skillet for 1 to 2 seconds on each side to soften. This step makes the tortillas pliable and prevents them from cracking when rolled. After heating, place the tortillas on paper towels to absorb excess oil.
Assembling the Tortillas
Place about 1 tablespoon of the chicken mixture in the center of each softened tortilla. Sprinkle a bit of the cheese mixture on top of the chicken. Roll up the tortilla tightly and place it seam side down on a lightly greased cookie sheet. Repeat this process with the remaining tortillas.
Adding Cheese Topping
After all the tortillas are rolled and placed on the cookie sheet, sprinkle any remaining cheese mixture evenly over the top of the tortillas. This adds extra flavor and creates a golden, crispy cheese topping.
Baking
Preheat your oven to 350 degrees F (175 degrees C). Bake the assembled tortillas in the preheated oven for 15 to 25 minutes, or until the tortillas are slightly crispy and golden brown. The baking time may vary depending on your oven, so keep an eye on them to avoid over-browning.
Serving Suggestions
Serve the baked tortillas with a side of guacamole, sour cream, or salsa for dipping. A fresh green salad or Mexican rice can also complement the dish nicely.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or a skillet to maintain the crispiness of the tortillas.
Customizing the Recipe
Feel free to customize the filling by adding other ingredients such as black beans, corn, or sautΓ©ed bell peppers. You can also adjust the level of spiciness by adding more or fewer jalapenos or by using a different type of hot sauce.
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Weight Watchers Chicken Flautas
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Equipment
Ingredients
- 4 skinless, boneless chicken breast halves cooked and shredded
- 1 jar (8 oz) picante sauce
- 1 jalapeno pepper minced (optional)
- ΒΌ tsp cumin
- 8 oz shredded Monterey Jack cheese
- 8 oz shredded Mexican blend cheese
- 36 (6 inch) corn tortillas
- 1 tbsp vegetable oil more if needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Mix together shredded chicken, picante sauce, jalapeno and ground cumin. Set aside.
- Combine the cheese Set Aside.
- Place tortilla in skillet with heated oil for 1 to 2 seconds on either side to soften. Put on paper towel to soak up some of the oil.
- Put 1 tbsp of the chicken mixture in the center of a tortilla and sprinkle some cheese. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Sprinkle left over cheese on top.
- Bake in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Notes
Nutrition
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