Chicken and Cheese Flautas

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

By Pillsbury Kitchens

October 12, 2005

oz. (1 cup) finely shredded hot pepper Monterey Jack cheese

3/4

cup shredded cooked chicken or turkey

3/4 teaspoon cumin

(6-inch) flour tortillas, heated

1/3

cup Old El Paso™ Salsa

teaspoons oil

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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.