Shredded Chicken and Refried Bean Flautas
This recipe was inspired by my friend, Jeannette (@shutthekaleup)
Ingredients
Shredded chicken verde
- 2 tbsp avocado oil
- 2 organic chicken breasts, trimmed, tenderized and halved
- 1 jar salsa verde, I prefer Trader Joe's
Flautas
- 3-4 tbsp avocado oil
- 8-10 tortillas, I prefer Siete coconut + cassava
- 1 can refried beans, I prefer Seiete
Toppings
- avocado, optional
- dairy-free sour cream, optional, I prefer Kite Hill
- fresh cilantro, optional
Instructions
Shredded chicken verde
- In a medium pot, heat 2 tbsp avocado oil on medium heat.
- Once hot, brown the chicken for 2 minutes each side.
- Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 10-12 minutes.
- Once chicken is cooked through, remove from heat and transfer just the chicken to a plate or cutting board. Shred with two forks (or use a stand mixer). Add shredded chicken back into the pot to stay warm.
Flautas
- Heat tortillas over an open flame until soft/slightly charred (or in a skillet with no oil).Â
- Fill each tortilla with shredded chicken and 1-2 spoonful's of refried beans and roll them tightly.
- Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.
- Add the flautas to the hot skilled, seam-side down for 3-5 minutes each side or until it reaches your preferred level of crispiness.
- Top with sour cream, avocado, and fresh cilantro. Enjoy!
