Our family loves all kinds of Mexican style foods. Some of our favorites are tostados, enchiladas and these flautas. We make ours with seasoned chicken and cheese and they are so delicious. We like them as a meal served with some Spanish rice or yellow rice, along with some refried beans or serve them on their own for a wonderful snack.
12 corn tortillas
2 c. shredded chicken (I used white meat)
2 c. shredded cheese (I use Mexican blend or Colby jack cheese)
2 tsp. chili powder
½ tsp. garlic powder
½ tsp. oregano
½ tsp. salt
¼ tsp. pepper
Preheat your oven to 475 degrees. Lightly oil a baking sheet or spray it with nonstick cooking spray and set aside. In a large bowl, mix together the chicken, spices and cheese. Heat up a small skillet and add enough oil to the skillet so there is about ½” of oil in it. Once the oil is hot, fry the tortillas until they are softened and hot. Remove the tortillas and place them in the baking sheet. Divide the chicken mixture evenly among the tortillas and roll each one up tightly and secure them with a toothpick so they stay rolled up.
Bake for 7-8 minutes and then turn each one and then cook for 8-10 minutes until they are nice and crisp.
These freeze really well so if you want to freeze them, take unbaked flautas and freeze in a freezer bag until ready to bake. Each flauta has about 35 grams of carbs.
