Chicken flautas can be served as a main course or an appetizer. Make them spicy or mild and serve with sour cream or guacamole. Here's your recipe.
Instructions
1. Begin by preheating the oven to 350 degrees. Shred 4 cooked small chicken breasts, or 2 large ones.
2. Mix together the shredded chicken, 8 ounces of picante sauce and 1/4 teaspoon of ground cumin in a mixing bowl with a spoon. For extra spice, add hot sauce to taste.
3. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Place each corn tortilla in the oil for only a second or two on each side to soften. Then place the tortillas on a paper towel to soak up the oil.
4. Place 1 tablespoon of the chicken mixture into a corn tortilla and sprinkle a small amount of shredded cheese on top. Roll up the tortilla, folding in the ends.
5. Place the rolled up tortillas 1 inch apart on a lightly greased cookie sheet with the seams down.
6. Once all of the chicken mixture or tortillas are used, sprinkle the top of them with a bit of shredded cheese.
7. Bake the rolled up tortilla in the center of the preheated oven for around 20 minutes until they are golden brown. The tortillas will get a little crispy.
Tags: chicken mixture, corn tortilla, shredded cheese