Tyler and I had a major argument last week driving through East Texas.
Not one of those fights where there’s a simple misunderstanding and we brush over it and continue on with our conversation. We’re talking like, radio silence for a good 30 minutes.
Our conversation went a little something like this:
Me: Are you hungry? Should we stop by and get something to eat on our drive back?
T: Yeah, I’m planning on stopping by Taco Cabana.
Me: Can we stop somewhere else? I don’t really like Taco Cabana.
(car swerves and screeches to a halt)
And thaaaat’s how I learned the extent to which my husband loves Taco Cabana.
For those of you not familiar with TC, it’s a fast food Mexican chain (I likened it to Taco Bell and was immediately corrected) that can be found primarily in Texas. They serve Tex-Mex meals and this time around I tried something I hadn’t had there before: chicken flautas. I had to admit they were actually really good (but figured it was safer to keep this little observation to myself). But it got me thinking about making them at home without all the deep frying.
I sauteed shredded chicken with onions, garlic, and cumin, mixed it with salsa, light sour cream, and grated cheeses, then rolled the mixture into a flour tortilla. The rolled tortillas were then brushed with a light layer of butter and baked until crisp. With some salsa and sour cream for dipping, they came out warm and crispy, and almost as good as Taco Cabana’s!
- 4 cups shredded chicken (I used rotisserie)
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 1 large garlic clove, minced
- 1 tsp cumin
- 1/2 cup light sour cream
- 1 cup salsa
- 1/2 cup cheddar cheese, grated
- 1/2 cup Monterrey Jack cheese, grated
- 16 6-inch tortillas (I used both wheat and regular)
- 4 tbsp melted butter
- cooking spray
- sour cream and salsa, for dipping
- Preheat oven to 400 degrees.
- In a large pan, heat olive oil over medium heat. When hot, add the onions and saute for 5-6 minutes, until tender. Add the garlic and cook for an addition 1-2 minutes, stirring often. Lower the heat and add the chicken, sour cream, salsa, and cheeses, and cook for an additional 2-3 minutes.
- Spray 2 9x13 baking pans with cooking spray and set aside. Wrap a few tortillas at a time in a paper towel and microwave for 20 seconds each until they are soft and pliable. Scoop filling into each tortilla and roll tightly, then place in a row in the baking tray. Brush each tortilla with butter and bake for 18-20 minutes, or until edges are lightly browned.
- Serve warm with a side of sour cream and salsa for dipping.