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Appetizer

Mexican Chicken Flautas

Prep:

15 m

Cook:

40 m

Ready in:

55 m

Yum

Serve these easy Chicken Flautas with sour cream and Spanish rice.

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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

Preheat the oven to 350° F (180° C/Gas mark 4). Lightly grease a baking sheet.
Mix together chicken, Picante sauce, and cumin in a bowl.
Heat oil in a skillet over medium-high. Cook tortillas for 1 second on each side. Transfer the tortillas to paper towels.
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).
Bake for 15 minutes, or until golden brown. Serve and enjoy your homemade Chicken Flautas!

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