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Before you jump to Easy Chicken and Potato Flautas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Making the decision to eat healthily has great benefits and is becoming a more popular way of life. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. While we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, simply making some modest changes can positively affect day-to-day eating habits.
In order to see results, it is definitely not a requirement to drastically modify your eating habits. Even more crucial than totally changing your diet is simply substituting healthy eating choices whenever you can. Eventually, you will see that you actually prefer to ingest healthy foods after you have eaten that way for some time. Like many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
Hence, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to easy chicken and potato flautas recipe. To make easy chicken and potato flautas you only need 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Easy Chicken and Potato Flautas:
- Prepare 1 cup cooked shredded chicken
- Use 1/4 cup sweet corn
- Use 1 Idaho potato
- Provide 1/2 cup chipotle salsa
- Provide 4 corn tortillas
- Get 1 pinch of salt
Steps to make Easy Chicken and Potato Flautas:
- Cover potato with cold water and a pinch of salt. Leave skin on. Boil until fork tender. Remove skin when it is cool enough to handle.
- Place chicken, corn, and salsa in a mixing bowl. Squeeze potato over the mixture. Fold to incorporate.
- Heat a large non-stick saute pan. Fill each corn tortilla with the chicken mixture. Roll each tortilla with the seam side down in the saute pan. Turn once, when tortilla is crispy and sealed.
- Shown served with guacamole and sour cream with cilantro and cotija garnish.
- Variations; Jalapenos, onion, roasted bell peppers, tequila, mole, cumin, paprika, poblano, chihuahua
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