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Chicken Flautas
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Zesty chicken and cheese filled corn tortillas, crispy and delicious.
Ingredients:
  • 4 skinless, boneless chicken breast halves - cooked and shredded
  • 1 (8 ounce) jar picante sauce
  • 0.25 teaspoon ground cumin
  • 8 ounces shredded Monterey Jack cheese
  • 8 ounces shredded Cheddar cheese
  • 36 (6 inch) corn tortillas
  • 1 tablespoon vegetable oil
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Mix shredded chicken in a medium bowl with picante sauce and ground cumin until combined.
  • Heat the vegetable oil in a small skillet over medium-high heat. Quickly soften each corn tortilla by dipping it in the hot oil for 1 to 2 seconds on each side. Use a helper if needed. Place the softened tortillas on a paper towel to absorb excess oil.
  • Place a generous spoonful of the chicken mixture in the middle of a tortilla and add a layer of cheese. Roll up the tortilla tightly and position it on a lightly greased baking sheet with the seam facing down. Continue this process with the remaining tortillas until all the chicken mixture is used. Sprinkle any extra cheese on top of the rolled tortillas.
  • Bake tortillas in the oven until they are slightly crispy and golden brown, about 15-25 minutes.

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