Chicken and Cheese Flautas

Flute-shaped tortillas get filled, fried and finished, of course, with guac and sour cream.

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7 reviews.
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  • prep time 20 min
  • total time
  • ingredients 6
  • servings 3
 

Ingredients

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

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LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/3 of Recipe
Calories
410
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
),
Cholesterol
70mg
70%;
Sodium
680mg
680%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
35%;
Iron
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.