Chicken Flautas
2 cup shredded
cooked chicken
2/3 cup salsa
1/4 cup chopped
green onions
3/4 teaspoon cumin
vegetable oil
corn tortillas,
about 30
2 cups shredded Monterey Jack cheese or cheddar cheese (or a combination)
wooden toothpicks
or skewers
(guacamole, sour cream, olives, and salsa for garnish)
Directions:
Preheat oven to 400°F.
Combine chicken, salsa, onion and
cumin.
Heat about 1/2 in. oil until hot.
Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain
on paper towels.
Spoon about 1 tablespoon chicken mixture and 1 tablespoon cheese down center of
each tortilla.
Roll tightly and secure with a wooden
pick.
Place seam-side down on baking sheet.
Bake in 18-20 minutes or until crisp.
Garnish with guacamole, sour cream, olives, and more salsa.