Ingredients

The following ingredients have 12 Servings
  • 1 teaspoon olive oil
  • 1/2 medium onion (sliced)
  • 1/2 cup diced red pepper
  • 1/2 diced tomato
  • 1 teaspoon cumin
  • 1 teaspon chili powder
  • 1 garlic clove (minced)
  • 1/4 teaspoons salt
  • 1 rotisserie chicken (shredded (about 4 cups shredded chicken))
  • 1/4 cup water
  • 12 fajita sized tortillas
  • 1 10 ounce ran rotel
  • 1 cup shredded cheddar or american cheese
  • 1/2 teaspoon cornstarch
  • 2 tablespoons milk

Instruction

  • Preheat oven to 375 degrees.
  • In a large non-stick pan, heat olive oil over a medium heat.
  • Add onion, pepper and tomato.
  • Season with salt and pepper.
  • Saute until veggies start to soften, about 2-3 minutes.
  • Add cumin, chili powder, garlic, salt, chicken and water.
  • Toss together.
  • Cook until veggies are soft, chicken is hot and liquid has evaporated, about five minutes.
  • Place just under 1/4 cup of the filling onto the tortillas.
  • Wrap tortillas tight and place, seal side down on a baking sheet lined with parchment paper.
  • Bake until golden brown and crispy, about 20 minutes.
  • While the flautas are baking, make the sauce.
  • Heat a small saucepan to a medium-low heat.
  • Toss the cheese in cornstarch.
  • Add the tomatoes, cheese tossed in cornstarch and milk to the pan.
  • Toss together.
  • Heat until the cheese has melted into the tomatoes, stirring frequently, about 5-7 minutes.
  • Once the flautas are golden brown, transfer to platter and smother in tomatoes and cheese.
  • Garnish with green onions and cilantro if desired.