Servings: 36
Skinless, boneless chicken breast halves
4, cooked, shredded
Picante sauce 
1 (8-oz) jar
Ground cumin 
1/4 tsp
Monterey Jack 
8 oz, shredded
Cheddar cheese 
8 oz, shredded
Corn tortillas 
36 (6-inch) 
Vegetable oil 
1 tbsp
Mexican Chicken Flautas
15 m
40 m
Ready in:
55 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Lightly grease a baking sheet. 
  2. Mix together chicken, Picante sauce, and cumin in a bowl. 
  3. Heat oil in a skillet over medium-high. Cook tortillas for 1 second on each side. Transfer the tortillas to paper towels. 
  4. Place the chicken mixture (1 tbsp) in the center of the tortillas. Sprinkle cheeses on top. Roll up. Place on the prepared baking sheet (seam side down). 
  5. Bake for 15 minutes, or until golden brown. Serve and enjoy your homemade Chicken Flautas!