Chicken and Cheese Flautas

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

  • 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
  • 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
    (
    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.
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