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  • Heather Berry

    baked chicken flautas. (doubled the recipe and had more than enough for a family of 5. Next time will add minced jalapeno to the chicken mixture.) Served it with sour cream mixed with chipotle tabasco. YUM)

  • Grachelle Graan Brooks

    Creamy Chicken Baked Flautas - These are 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.

  • Jocelyn Napierala

    Creamy Chicken Baked Flautas- mexican food makes me whole

  • Kaeli Cookie Decelles

    Chicken Flauta, baked. Add some veggies to this and serve with a salad! Creamy Chicken Baked Flautas: Recipe and photos by For the Love of   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.

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