I have seen a few different creamy chicken flautas on the web lately and they inspired me to try my own version. I wanted to keep it flavorful while keeping it slightly healthy. They turned out really delicious! I loved that these flautas used up the extra Southwestern Roasted Chicken and cream cheese I had in the refrigerator. They were crispy on the outside and creamy on the inside and they tasted fantastic dipped in the Cilantro and Lime Sour Cream.
Ingredients
- ⅔ cup cream cheese - 6-ounces
- ½ cup green salsa
- ⅓ cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon granulated garlic - or fresh garlic minced
- 6 tablespoons chopped cilantro
- 4 tablespoons green onions - sliced
- 3 cups shredded cooked chicken
- 1½ cup grated Monterey Jack or Pepper Jack cheese
- 12 6-inch flour tortillas
- kosher salt - to taste
- pepper - to taste
- cooking spray
Instructions
- Preheat the oven to 425 degrees F
- Line a baking sheet with foil and lightly coat with cooking spray.
Make the filling:
- Heat cream cheese in the microwave for 20-30 seconds so itʼs soft enough to stir.
- Stir in the green salsa, sour cream, lime juice, cumin, chili powder, onion powder and granulated garlic.
- Fold in the cilantro and green onions.
- Add the chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.
Assemble and bake:
- Place 3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½-inch from the edges.
- Roll the tortilla up as tight as you can.
- Place seam side down on the baking sheet.
- Lay all of the flautas on the baking sheet and make sure they are not touching each other.
- Spray the flautas lightly with cooking spray or an oil mister and sprinkle some kosher salt.
- Place the pan in the oven and bake for 10-15 minutes or until crisp and the ends start to get golden brown.