10 servings of 2
1 lb. chicken breasts
2 garlic cloves
1 tsp. salt
1 can (14.5 oz.) H-E-B Diced Tomatoes with green chiles, drained
1 tsp. cumin
20 H-E-B Corn Tortillas
* nonstick cooking spray or olive oil
1 c. cilantro, chopped
Place chicken, garlic, salt, and 6 cups water in a stockpot. Boil 20 minutes or until cooked through. Remove chicken and cool.
Preheat oven to 400°F. Prepare baking sheet with non-stick cooking spray. Set aside.
Using your fingers or a fork, pull chicken apart and shred.
Combine chicken, tomatoes, and cumin in a medium bowl.
Heat tortillas in microwave until warm. Lay 2 teaspoons chicken mixture in each tortilla. Roll tortillas up tightly and use a toothpick to hold it in place.
Once rolled, place flautas on a baking sheet and spray with cooking spray or brush with oil. Bake 8 minutes.
Remove from oven; reapply cooking spray or oil. Bake an additional 3 to 5 minutes. Remove toothpicks and serve with chopped cilantro and your favorite salsa.
Calories: 230, Total Fat: 8g, Saturated Fat: 0g, Sodium: 360mg, Carbohydrates: 36g, Dietary Fiber: 2g, Protein: 14g