Saturday, July 25, 2009
Baked Flautas
Mexican Crock Pot Chicken (or any chicken & salsa mixture)
Shredded cheese
Flour tortillas (soft taco size)
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray, and set it aside.
Take one tortilla, spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, sprinkle with cheese and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake for 14 - 16 minutes, until crispy. Allow flautas to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, sour cream or our favorite...guacamole!
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2 comments:
tried these this afternoon for lunch with leftover Mexican Crockpot Chicken that we used for tacos on Thursday night for dinner. Love making enough food to prepare to different meals.
Anyway, another win in our house. I LOVE flautas and the Mexican Crockpot Chicken so there was no way this could have gone bad.
These are super easy to prepare too. The chicken came straight from the fridge and warmed up nicely in the oven. By the time the cheese was melted, the tortillas were crisp on the end and the chicken was hot.
Made these the other night for dinner. I told my husband "I hope these are good because they were SUPER easy!" And, thankfully, everyone ate and LOVED them!
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