Chicken and Cheese Flautas

Flute-shaped tortillas get filled, fried and finished, of course, with guac and sour cream. ...MORE + LESS -

Ingredients

1 1/3 cup (325 mL) finely shredded Mexican blend cheese

1 cup (250 mL) shredded cooked chicken or turkey

1 tsp (5 mL) cumin

1 pkg (8 large) Old El Paso* Soft Flour Tortillas

1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa

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1

In small bowl, combine cheese, chicken and cumin; mix well.
2

Place about 1/4 cup chicken mixture on each warm tortilla. Top each with 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3

In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.