Chicken Flautas Recipes
Ingredients
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4 skinless, boneless chicken breast halves - cooked and shredded
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1 (8 ounce) jar picante sauce
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1/4 teaspoon ground cumin
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8 ounces shredded Monterey Jack cheese
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8 ounces shredded Cheddar cheese
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36 (6 inch) corn tortillas
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1 tablespoon vegetable oil
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
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In a small skillet heat vegetable oil over medium
high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either
side to soften. Repeat with all of the tortillas (if possible, have
someone help you do this). Place tortillas on paper towel to soak up
some of the oil.
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Put 1 tablespoon of the chicken mixture in the
center of a tortilla and sprinkle some cheese on top. Roll up tortilla
and place on a lightly greased cookie sheet, seam side down. Repeat with
all of the tortillas until chicken mixture is gone. If there is any
cheese left over, sprinkle it over the rolled tortillas.
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Bake tortillas in the preheated oven for 15 to 25
minutes or until tortillas are a little crispy and golden brown.
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