Cheesy Chicken and Cilantro Pesto Baked Flautas

By ebdonahue

Chicken. Cheese. Cilantro Pesto. All wrapped up in a crispy baked flour tortilla.

Ingredients

• Optional Toppings/ or Dips for Flautas:
• 2 Boneless Skinless Chicken Breasts
• 2 to 3 tablespoons Olive Oil
• All Purpose Seasoning Salt { I love Simply Organics Grind to a Salt}
• 1 teaspoon Ground Cumin
• 20 eight inch Flour Tortillas
• 1 recipe of Cilantro Pesto {link in post}
• 2 cups grated Pepper Jack Cheese {Monterey Jack or Colby Jack would work too}
• Sour Cream
• Salsa
• Guacamole
• Hot Sauce

Preparation

Step 1

FOR THE CHICKEN: Toss the two chicken breasts with olive oil, seasoning salt and cumin.

Grill or pan sear and bake until fully cooked. Remove and let cool before chopping the chicken up into small pieces.

FOR THE FLAUTAS: Spread a teaspoon {more or less} on one side of a flour tortilla. Top with a little chopped chicken, shredded cheese and then roll into a cigar like shape.

Place the rolled tortilla, seam side down on a large rimmed baking pan. Bake at 350 degrees for 10-12 minutes or until crispy and brown. Repeat with any remaining tortillas.