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Chicken and Cheese Flautas

(23)
  7 reviews
  • 20 min prep time
  • total time
  • 6 ingredients
  • 3 servings
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Flute-shaped tortillas get filled, fried and finished, of course, with guac and sour cream.

4
oz. (1 cup) finely shredded hot pepper Monterey Jack cheese
3/4
cup shredded cooked chicken or turkey
3/4 teaspoon cumin
6
(6-inch) flour tortillas, heated
1/3
cup Old El Paso™ Salsa
4
teaspoons oil

Steps

  • 1 In small bowl, combine cheese, chicken and cumin; mix well.
  • 2 Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
  • 3 In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.
  • 1 In small bowl, combine cheese, chicken and cumin; mix well.
  • 2 Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
  • 3 In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/3 of Recipe
Calories
410
% Daily Value
Total Fat
25g
38%
Saturated Fat
10g
50%
Cholesterol
70mg
23%
Sodium
680mg
28%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Protein
22g
22%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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