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    Quick & Easy Baked Chicken Flautas

    Vegetarian • Makes 6


    1/2 Poblano
    1/2 Yellow onion


    1/3 cup Salsa, prepared

    Baking & Spices

    1 Salt and pepper

    Oils & Vinegars

    1 1/2 tbsp Olive oil, extra virgin

    Bread & Baked Goods

    6 8 inch flour tortillas


    1 ear Corn, kernels and milk removed from husk, yellow
    2 oz Monterey jack cheese
    10 tbsp Sour cream
    • Beth McCormack

      Baked Chicken Flautas. Made a Gluten-Free, Dairy-Free variation of these tonight (4/2/12) with leftover crockpot chicken tacos (chix breasts cooked with salsa and/or rotel). I subbed corn tortillas for flour, vegan (tofutti) sour cream and left out the cheese, but you could use Daiya if you like; also used frozen corn and red peppers and added half a can of black beans. Served with salsa, more vegan sour cream and guacamole. Some of them burst a bit during baking but were still super yummy.

    • Tiffany Arrazola

      baked flautas. I want to try and make these

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