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Crispy rolled chicken tacos filled with seasoned chicken and cheese, garnished with toppings.

Easy Flautas

Crispy rolled chicken tacos that are quick to prepare and perfect for dipping, made with seasoned shredded chicken and cheese rolled in tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Shredded cooked chicken Use rotisserie or leftover grilled chicken.
  • 1 cup Shredded cheese (Monterey Jack, cheddar, or blend) Cheddar adds a sharper flavor.
  • 1/2 cup Salsa or enchilada sauce Adds moisture to the filling.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper Adjust according to taste.
  • 8 pieces Tortillas (flour or corn) Flour tortillas roll easier.
  • Cooking spray or oil For crisping Lightly spray or brush the flautas.

Method
 

Preparation
  1. In a bowl, stir together shredded chicken, cheese, salsa, garlic powder, cumin, salt, and pepper. Ensure the mixture is moist but not soupy.
  2. Warm the tortillas in the microwave (10-15 seconds for flour, longer for corn) wrapped in a damp paper towel to prevent cracking.
  3. Place a line of filling along one edge of a tortilla, roll it up tight, and place seam side down.
Cooking
  1. Place the rolled flautas on a sheet pan, lightly brush or spray with oil, and bake at 425°F (220°C) for 15-20 minutes until crispy, flipping halfway for even browning.
  2. Let them rest for a minute or two before serving.

Notes

Serve with a variety of toppings like shredded lettuce, sour cream, salsa, guacamole, and lime wedges. Allow guests to build their own plates to keep the flautas crispy.