SMOKY CHICKEN FLAUTAS with Pico de Gallo & Sour Cream

• servings: 2
• active time: 10
• total time: 30

Ingredients

1 tomato

1 onion

Cilantro

1 lime

10 oz chopped chicken breast

Smoked paprika

Southwest spice blend

Cream cheese

6 Flour Tortillas

Sour Cream

Salt

Pepper

1 tsp olive oil

1 tbs butter

Cooking oil

Directions

1. Wash and dry produce. Dice tomato into ½-inch pieces. Halve and peel onion. Small dice half the onion; grate remaining onion over a medium bowl on the largest holes of a box grater. Finely chop cilantro. Quarter lime.

2. In a second medium bowl, combine tomato, diced onion, cilantro, juice from half the lime, 1 tsp olive oil (2 tsp for 4 servings), and a big pinch of salt and pepper. Set aside.

3. Pat chicken dry with paper towels; season with paprika, half the Southwest Spice Blend (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook, stirring occasionally, until lightly browned,2-3 minutes. Add as much grated onion as you like (we used ¼ cup; ½ cup for 4). Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Stir in cream cheese and 2 TBSP water (4 TBSP for 4) until combined. Taste and season with salt if desired. Turn off heat; transfer filling to a third medium bowl. Wipe out pan.

4. Place tortillas on a clean work surface. Spoon 2-3 TBSP filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. Arrange flautas seam sides down.

5. Melt 1 TBSP butter in pan used for filling over medium heat. Add flautas, seam sides down; cook, turning carefully so they stay intact, until golden brown and crispy, 1-2 minutes per side. (Work in batches if necessary, adding 1 TBSP butter between each batch.)

6. Divide flautas between plates. Top with pico de gallo and sour cream. Serve with remaining lime wedges on the side.

Nutrition

• Calories: 660