– 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
Yield
12 people
Type
Dinner
Cook Time
30 minutes
Level
Beginner
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.
2
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.
3
Brush each flauta with a little bit of EVOO.
4
6
7
8
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.
9
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.