Toasted Flautas

Toasted Flautas

Toasted tortillas, Mexican cheese, black beans and ground beef make for a quick and tasty lunchtime snack.

When unexpected guests show up, we hate to send them away hungry. But with a few common ingredients, we can soon place a platter of tasty snacks on the table that satisfies everyone’s hunger. For the perfect meal, serve our toasted flautas with chunky guacamole, sour cream and fresh salsa.

PREP: 5 minutes
COOK: 25 minutes


  • 1 pound ground beef
  • 1/4 cup taco seasoning
  • 1 cup water
  • 1 package corn tortillas, 12
  • 6 ounces Monterey jack cheese, grated
  • 2 tomatoes, chopped
  • 1 15-ounce can black beans, rinsed and drained
  • ½ teaspoon salt
  • ½ lime, juiced
  • 1 tablespoon safflower oil


  1. In a large skillet, brown beef until crumbled. Add taco seasoning and water, bring to boil. Reduce heat, simmer for 15 minutes, drain. Remove from heat.
  2. Preheat oven to 425°F. Lay out tortillas on two baking sheets. Spread cheese on each one. Place in oven to melt, 1 – 2 minutes.
  3. Meanwhile, toss the beef, tomatoes, black beans, salt and lime juice together. Distribute mixture over cheese-melted tortillas and roll up. Place side by side on baking sheet. Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.

YIELDS: 12 flautas

© 2011 Jadeworks Entertainment. All rights reserved.

Chicken Enchiladas Salsa Verde

Chicken Enchiladas Salsa Verde

In the mood for a fiesta? Dish up these simple and delicious chicken enchiladas made with our yummy green sauce and soon your taste buds will be dancing the conga!

When I lived in Texas, one of my best friends lived on a hacienda east of Dallas where his family would congregate for huge fiestas. They always served up tons of delicious homemade fare, including tamales, flautas, frijoles, arroz, tacos and all kinds of enchiladas. These days, when we’re in a festive mood and craving a bit of Mexican flavor, we whip up tasty chicken enchiladas that always keep our company clamoring for more! Using our green sauce recipe, shredded chicken, fresh Chihuahua cheese and a simple salad, dinner is on the table quicker than you can say “Olé!”

PREP: 30 minutes
COOK: 15 minutes


  • 1 tablespoon olive oil, plus 2 teaspoons more for dressing the salad
  • 3 cups green sauce
  • 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • 4 cups shredded chicken
  • 7 ounces Chihuahua cheese, crumbled, or shredded Monterey Jack cheese
  • 3 to 4 cups shredded romaine lettuce, washed and dried
  • 6 radishes, trimmed and sliced
  • 1 teaspoon white vinegar
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 375°F.
  2. Heat a saucepan to medium high and add the tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 13- x 9-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
  3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment.