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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 Make Healthy Eating A Part of Your Life.

Deciding to eat healthily provides great benefits and is becoming a more popular way of living. There are a number of health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, people can alter their eating habits for the better by making some small changes.

To see results, it is definitely not a necessity to drastically modify your eating habits. Even more crucial than completely modifying your diet is just substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

Thus, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

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 cook it.

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