Baked Chicken Flautas with Chunky Tomatillo Sauce
"The word flauta translates to flute in Spanish, but in culinary terms it refers to a popular Mexican dish consisting of a flour tortilla, tightly rolled around a filling of meat and cheese and fried until crisp. Ours are made with boneless chicken, Pepper Jack cheese, scallions and cilantro and served with a brightly-flavored, chunky tomatillo sauce. We found that baking them still yields a deliciously crispy flauta, but with far less work, fat and calories. Be sure to check our recipe notes to see how to convert this recipe to make enchiladas as well...."
INGREDIENTS
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1 to 1-1/4 lbs chicken tenderloins
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Olive oil
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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Freshly ground black pepper
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4 to 5 scallions, sliced
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2 tablespoons fresh cilantro, chopped
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8 ounces Pepper Jack cheese, coarsely shredded (about 2 cups)
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8 (8-inch) flour tortillas
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1 tablespoon extra-virgin olive oil
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1 cup onion, diced
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2 jalapeño peppers, halved lengthwise, seeded and sliced
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2 cloves garlic, very finely chopped
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1/4 cup low-sodium chicken broth
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1-1/2 lbs tomatillos, cored and cut into small cubes
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Salt and freshly ground black pepper
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2 tablespoons freshly squeezed lime juice
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1/4 cup fresh cilantro, chopped
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