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Chicken and Cheese Flautas

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Chicken and Cheese Flautas
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Flute-shaped tortillas get filled, fried and finished, of course, with guac and sour cream.
Jul 7, 2010

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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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