Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion, (chopped)
- 1 jalapeno, (seeded and minced)
- 3 cups shredded chicken, (we use rotisserie chicken)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 oz mild green chiles
- 1 tablespoon fresh lime juice
- 3 cups shredded cheddar or Mexican blend cheese
- 12 flour tortillas
- Shredded lettuce
- Pico de Gallo
- Salsa
- Guacamole
- Sour Cream
- Chopped Green Onion
- Crumbled Queso Fresco
Instruction
- To bake the flautas in the oven, preheat the oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the onion and jalapeno. Cook until soft, about 4 minutes.
- In a large bowl, combine the cooked onion, jalapeno, shredded cooked chicken, cumin, chili powder, salt, garlic powder, paprika, green chiles, and lime juice. Stir in the shredded cheese.
- Heat the tortillas in the microwave for about 30 seconds so they are pliable. Place a flour tortilla on a flat surface. Add about 3 tablespoons of the filling to the bottom third of each tortilla then tightly roll up tortillas and place seam side down on the wire rack. Continue rolling until you are out of filling.
- Make sure the flautas are in a single layer on the wire rack and that they are not touching. Spray generously with cooking oil or brush with oil. Bake for 18 to 23 minutes or until flautas are golden brown and crisp. If you want them extra crispy, you can broil them briefly, but watch them closely.
