Chicken and Cheese Flautas from the Pillsbury site!
Flute-shaped tortillas get filled, fried and finished, of course, with guac and sour cream.
Prep Time: 20 Min
Makes: 6 flautas; 3 servings
oz. (1 cup) finely shredded hot pepper Monterey Jack cheese
cup shredded cooked chicken or turkey
(6-inch) flour tortillas, heated
cup Old El Paso® Salsa
1In small bowl, combine cheese, chicken and cumin; mix well.2Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.3In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.
on May. 8, 2012 at 1:45 PM