Saturday, June 4, 2011

Chicken Flautas

Here's a recipe that was accidentally retired from our house, because for some reason I had never made a recipe card for it. I discovered it on my computer last week and made them tonight. So glad that we have rediscovered this!! :)

12 6-inch flour tortillas (the recipe says 12, but we were able to make 15)
2 c. finely shredded Monterey Jack cheese (8 oz)
1-1/2 cup shredded cooked chicken
1-1/2 tsp. ground cumin
2/3 cup salsa
8 tsp. vegetable oil

Heat tortillas as directed on package. (I used the microwave method: four tortillas between two damp paper towels, microwaved for thirty seconds.) Meanwhile, in bowl, mix cheese, chicken, and cumin.Place about 1/4 c. chicken mixture on each warm tortilla. Top each with 1 Tbsp. salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.

In 10-inch skillet, cook filled tortillas over medium heat 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted. Remove toothpicks before eating.


Stacey said...

I just made a big turkey yesterday and this would be a good meal with some of the leftovers!!! I sent you a recipe for Spanish Rice we tried this week and I think the two of these will be on the table sometime this week at our house! Thanks for sharing!!!

Anonymous said...

Hey, we're having two days in a row of Vikki recipes with this big old turkey. Turkey Flautas yesterday and Crunchy Turkey Casserole today. Please post more poultry recipes or we will go crazy eating turkey sandwiches on white bread, because this was a BIG turkey (which I have to thank the Johansens for giving us for Christmas).

Vikki said...

Ok, let's talk turkey! Bahaha. I couldn't resist that one. :)

I gave it a shot... please see today's posted recipe. Also, if you can manage to not burn the top layer like yours truly did, you might give this one a try with turkey: