Chicken and Cheese Flautas

By melanieroe

Prep Time: 20 Min

NUTRITION INFORMATION:
1/3 of Recipe: Calories 410 (Calories from Fat 230); Total Fat 25g (Saturated Fat 10g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 1g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 1 1/2 Starch; 2 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 4 oz. (1 cup) finely shredded hot pepper Monterey Jack cheese
• 3/4 cup shredded cooked chicken or turkey
• 3/4 teaspoon cumin
• 6 (6-inch) flour tortillas, heated
• 1/3 cup Old El Paso® Salsa
• 4 teaspoons oil
• Side: Spanish rice and/or chips and salsa

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

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.