Baked Chicken Flautus with Guacamole

By lorik

Ingredients

• For Flautus:
• 2 chicken breasts, cooked and shredded (I used 2 chicken breasts from a roasted chicken)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 cup corn, canned and drained
• 1 cup salsa, store bought
• 1/2 cup sour cream
• 1 1/2 cup Tex Mex or Mexican cheese blend, I used Kraft
• 10 6 inch flour tortillas
• 1/4 cup butter, melted
• For Guacamole:
• 1 avocado
• 1 medium tomato
• 1/2 jalapeno pepper
• juice from 1/2 lime
• 1 tbsp cilantro, chopped
• salt and pepper to taste
• Variation from Allrecipes:
• 4 skinless, boneless chicken breast halves - cooked and shredded
• 1 (8 ounce) jar picante sauce
• 1/4 teaspoon ground cumin
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Cheddar cheese
• 36 (6 inch) corn tortillas
• 1 tablespoon vegetable oil

Details

Servings 2
Preparation time 20mins
Cooking time 45mins
Adapted from jocooks.com

Preparation

Step 1

Preheat oven to 400 F degrees.

In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.

Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.

Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
Bake for about 15 minutes or until tortillas turn golden brown.

While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
Serve guacamole over flautas and enjoy.

Variation:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.

Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.