My husband loves Mexican food. He actually said he could eat it every day if possible. Well, in this house, that isn't going to happen unless he starts cooking. It's not that I don't like the food, it's just that I can't eat a lot of it. It's not my favorite thing. In moderation though, I'm good.
Whenever I make a Mexican dish, I like to put a healthier spin on the food. These flautas are no exception. Rather than being fried like the traditional ones, I've used corn tortillas and baked them up to a golden, crispiness that is just as good.
I don't like corn tortillas at all, but you might be able to use them with this recipe. I'm now sure how they'd hold together for baking since they're smaller, but if you'd rather go that route, it's worth a shot. Please leave a comment if you do!
Ingredients
• 2 c shredded chicken (about 2 chicken breasts)
• 1 TB olive or canola oil
• 1 jalapeno, minced (optional)
• 1/2 c diced onion
• 1/2 c shredded cheese of choice (cheddar, monterey jack, mozzarella, etc.)
• 2 oz cream cheese, softened (I prefer 1/3 less fat)
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/8 tsp pepper
• 1/8 tsp cumin
• 1/8 tsp garlic powder
• 8 flour tortillas
Directions
1. Preheat oven to 350°.
2. Cook onion in 1 TB oil, over med-low heat, until soft. Add jalapeno and cook about another 30 seconds.
3. Add cream cheese to the onion mixture and stir until melted.
4. Turn off heat and mix in chicken and spices. Stir well.
5. Transfer chicken mixture to a large bowl and combine with the shredded cheese.
6. Spread about 1/4 c of the filling down the middle of each tortilla. Roll each one and place, seam-side down, on a lined baking sheet.
7. Bake for 20-25 minutes or until golden brown.
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