When you get a craving for Tex-Mex, the number of options can be overwhelming. Flautas are a classic choice. With the help of a slow cooker, you can prepare the chicken filling hours ahead of time. When the chicken is cooked, use it to fill your whole wheat or whole grain tortillas. Since flautas are usually deep fried, make your Slow Cooker Jalapeno Chicken Flautas a lot healthier by using a dry, oilless saucepan. You can also bake them in the oven, but a dry saucepan is a quick and easy alternative. One bite of these zesty Slow Cooker Jalapeno Chicken Flautas will have you hooked on the combination of flavors.
Servings: 4 | Serving Size: 1 flauta | Calories: 383 | Points Plus: 10 |Total Fat: 22g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 864 mg | Carbohydrates: 17g | Fiber: 3 g | Sugars: 3g | Protein: 30g|
- 13 ounces chicken breasts, skinless
- 1 cup mild salsa, divided
- 1/4 cup low-fat cream cheese
- 1 jalapeno, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 whole grain tortillas
- 1/2 cup grated low-fat cheese
In the slow cooker, mix the chicken with 3/4 cup of the salsa, cream cheese, salt, pepper, and jalapeno.
Set on high for 6 hours.
When the chicken is cooked, shred it using two forks.
Fill tortillas with the shredded chicken, the remaining salsa, and the grated cheese.
Roll the tortillas.
Place the flautas in a large, dry, non-stick saucepan (no oil) and cook on all sides over low-medium heat.