Chicken Flautas with Raspberry Jalapeno Sauce

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Delicious chicken flautas are baked to perfection and served with a lovely raspberry jalapeno sauce; the perfect dip. Inspired by a great Mexican meal shared with my lil sis in Medford at El Paraiso https://www.elparaisomexican.com/ 

2 Tbsp olive oil

1 onion, diced

Salt and pepper, to taste

1 lb chicken breasts

¾ cup salsa

1 cup cheddar cheese, shredded

8 flour tortillas

Cotija cheese, for garnish

Red onion, diced for garnish, or green onions, chopped

Cilantro, chopped

Raspberry Jalapeno Sauce:

12 oz raspberries, frozen is fine

2 Tbsp sugar

½ jalapeno, seeded if less heat is desired

Heat olive oil in a large skillet with onion, chicken, salt, and pepper over medium-high heat. Cook until the onion is translucent and soft. Add the salsa and cook over medium heat until the chicken is cooked through. Shred the chicken with two forks or transfer the mixture to a stand mixer with the paddle attachment and stir until the chicken is shredded. Allow the mixture to cool a bit then stir in the cheddar cheese. Preheat oven to 400*. Spoon a generous line down the middle of a tortilla. Fold ends in, then fold one side over the line and roll up tightly to the end. Spray oil on a baking sheet, place flautas on the baking sheet seam side down, and spray it with cooking oil. Bake for about 20 minutes until heated through and they are a golden brown color on the outside. Slice in half diagonally and plate with a garnish with cotija cheese, onions, and cilantro. Serve hot with the raspberry dipping sauce.

If raspberries are frozen, microwave in a microwave-safe bowl until thawed, about 2-3 minutes. Add berries to a blender with sugar and jalapeno, blending until pureed. Press through a wire mesh sieve to deseed. Serve warm in ramekins or small condiment dishes.