Chicken Flauta Bake
- For Sour Cream Sauce
- 1 cup sour cream or crema
- 1 cup buttermilk
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- salt to taste
- You Will Also Need
- 2 cups shredded chicken or taco meat previously cooked
- 8 flour tortillas no bigger than 6 inches in size
- oil for frying
- 2 cups rices and beans previously cooked
- 2 cups colby jack cheese shredded
- 8X8 baking pan
- 1 cup of your favorite salsa for garnish
- 2 2 green onions, sliced thin for garnish
Some recipes are born out of necessity, such as this recipe for a chicken flauta baked casserole. Using some basic leftovers, you'll be transform them into a whole new dish!
In my house, you can typically find tortillas, sour cream and cheese in the refrigerator. Not very inspiring when looked at as individual ingredients, but pair them with some chicken, rice and beans and it's a meal in the making.
When preparing this recipe, I needed a dish to share with friends and instead of serving it all separate, I simply combined everything into a baking dish to create this memorable warm casserole. This sour cream sauce is adapted from a popular sauce in Mexico known as jocoque, a white and creamy sauce with Lebanese origins. The addition of the buttermilk in this recipe adds a nice tangy note!
Leftovers can easily become a casserole dish for a potluck dinner or dish to pass. Sides, main course, sauce and your favorite melting cheese is all you need to build this delicious casserole recipe. Using filled flautas requires less chicken, as opposed to adding chicken to the casserole in layers.