1 boned, skinned chicken breast half
Italian salad dressing – to coat
12″ flour tortilla
melted butter OR margarine – for coating
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
Cajun seasoning – to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream – for dipping
salsa – for dipping
Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
Grill marinated chicken until cooked through in a lightly oiled pan. Cut into 3/4″ pieces and set aside.
Brush one side of tortilla with butter and place in frying pan over medium heat.
On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges on one side of plate.
On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
1 teaspoon vegetable oil
1/2 green bell pepper, chopped
1/2 onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
3/4 cup water
1 (10 ounce) package corn tortillas
1/2 cup shredded Cheddar cheese
1 cup salsa
2 cups vegetable oil for frying
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Combine first 4 ingredients, 1/2 cup of the cheese, and 1 cup of the salsa. Form mixture into a loaf and place in a greased loaf pan. Spread refried beans over the top of the meat loaf. Drizzle remaining salsa over top.
Bake in 400 degree oven for 50 minutes, or until internal temperature reaches 160 degrees.
Sprinkle remaining cheese on top. Bake additional 5 minutes to melt the cheese.