Creamy Chicken Baked Flautas

I have seen a few different creamy chicken flautas on the web lately and they inspired me to try my own version. I wanted to keep it flavorful while keeping it slightly healthy. They turned out really delicious! I loved that these flautas used up the extra Southwestern Roasted Chicken and cream cheese I had in the refrigerator. They were crispy on the outside and creamy on the inside and they tasted fantastic dipped in the Cilantro and Lime Sour Cream.

Creamy Chicken Baked Flautas:

Recipe and photos by For the Love of Cooking.net

• 2 cups of roasted chicken, chopped
• 2-3 tbsp sweet yellow onion, diced
• 3 tbsp fresh cilantro, chopped
• 3 tbsp cream cheese (I used 1/3 fat)
• 3 tbsp Monterey Jack Cheese, shredded (I used lower fat)
• 1/4 tsp coriander
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• Sea salt and freshly cracked pepper, to taste
• Flour Tortillas
• Cooking spray

Preheat the oven to 375 degrees. Line a baking sheet with tin foil.

Combine the chicken, onion, cilantro, cream cheese, Monterey Jack, coriander, oregano, sea salt and freshly cracked pepper, to taste. Mix until well combined.

Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.

Place a bit chicken mixture down the center of the tortilla; roll. Place, seam side down, on a tinfoil lined baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

• Cilantro and Lime Sour Cream, for dipping
• Guacamole, for dipping
• Salsa, for dipping

Click here for a printable version of this recipe - For the Love of Cooking.net