– 4 cups of cooked shredded chicken – ½ Cup Green salsa – 3 Tbs. Lime Juice – 8 oz Block of softened cream cheese – 2 Cups Shredded Monterey Jack cheese – 1 tsp. Cumin – 1 tsp. Chili powder – 1 teaspoon Onion powder – 1 tsp. Granulated garlic – ½ teaspoon Sea salt – ¼ Cup Diced cilantro – 12 Whole wheat burrito size tortillas – 2 Tbs. Extra Virgin Olive Oil – Sea salt for sprinkling on top
Combine shredded chicken, green salsa, lime juice, softened cream cheese, spices, and cilantro. Using a rubber spatula mix until all the ingredients are combined.
Layout burrito-sized tortillas, spoon about ½ cup of the chicken mixture onto the center of the tortilla.
Roll up tightly, but make sure the filling isn’t squeezing out of the ends. Place the tortilla seam-side down on a cookie sheet.
Brush each flauta with a little bit of EVOO.
Bake for 10 minutes, only baking long enough for the flautas to retain shape. Once cooled place in a labeled freezer bag and place in the freezer.
Place frozen flautas on a cookie sheet and bake at 350° for 20-25 min (turning them halfway) or until the center reaches 140 degrees.