Saturday, February 18, 2012

Chicken and Cheese Flautas

Got left over chicken? Shred it and put it to use with this quick and easy recipe.
  • 6-6 inch flour tortillas
  • 1 cup finely shredded Monterrey Jack cheese
  • 1-2 cups shredded cooked chicken
  • 3/4 tsp. ground cumin
  • 1/3 cup chunky salsa
  • 4 tsp. vegetable oil
  • Toppings: Salsa, guacamole or sour cream

Heat tortillas.

In a small bowl, mix cheese, chicken and cumin.

Place about 1/4 cup chicken mixture on each warm tortilla. Top each with a tablespoon of salsa. Roll up tightly and secure with a toothpick. Brush with oil.

In a medium-hot skillet, cook filled tortillas for 4-6 minutes, turning occasionally until filling is hot and tortilla is lightly browned. Remove toothpicks before serving.

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