These chicken flautas are a great lunch or dinner to whip up if you don’t have a lot of time but still want a good, hot family-pleasing meal. They are perfect for kids! I love dipping these in sour cream, salsa, and/or ranch dressing.
Ingredients
- 1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
- 6 oz. cream cheese
- 1 c. shredded Monterey Jack cheese
- 1/3 c. salsa
- 1/4 tsp. cumin
- 1/2 tsp. chili powder
- salt and pepper to taste
- 10-12 flour tortillas (soft taco size)
Instructions
- Preheat oven to 400-degrees.
- Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
- Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
- Bake for 10-12 minutes or until tortillas become golden-brown.
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Yum. I’m making these for dinner tonight.
I made these on Sunday during halftime of the Houston Texans game (since my family ate all the Cheese Steak Crescent Rolls before the game). BIG hit! I made a double batch so we could eat them for snacks and/or school lunches this week. And they were all gone today! Thanks for another great recipe!
I made these last night. They came together so fast!. We loved them, and needed something easy during the holiday season. I served them with a green salad, and they were perfect. Thanks.
Made these for the first time tonight and they were a huge hit! I love how quickly I could put these together, and how tasty they were! Thank you!
Made these tonight and they will certainly be going into our rotation for dinners. They went together real quick and tasted oh so good.