Flautas!

You may have sensed a theme around here... we like Mexican food.  For Jeff, this is a relatively recent discovery and for me, it is a life long love affair.  Every Wednesday night of my childhood, we had chicken fajitas and it was my favorite night of the week.  So when I find a good Mexican recipe, I am automatically drawn to it.

I just stumbled across this little beauty the other day and have had it on my mind ever since.  So today, after
Rolled up, brushed with oil, and unbaked
hitting the gym, I dragged Jeff to the store for the few ingredients we would need for it.  Mixing was easy and so was rolling, but I was nervous about baking them and having them hold their shape after.  Don't worry about that; it takes care of itself as long as you roll them tightly and place them seam-side down.

As soon as we took a bite, we agreed that this will definitely feature itself in our kitchen again!  It can easily be doubled for parties, as well.  I'm uncertain about freezing them, and I wouldn't recommend it.  You won't want to, anyway.  You'll just want to inhale them!


Easy Flautas
Adapted from here

12oz cooked, shredded chicken
1 generous cup of your choice of cheese (we used Mexican blend)
The mixture
4 diced green onions
2 small jalapenos, diced
1 tablespoon taco seasoning
2 tsp lime juice (give or take)
1/2 cup corn kernels
1/3 cup salsa
1 container Greek yogurt (you could use sour cream)
8-10 small to medium flour tortillas**
2 garlic cloves, minced
1/3 cup canola oil

  1. In a large mixing bowl, mix chicken, cheese, green onions, jalapenos, taco seasoning, lime juice, corn, salsa, and Greek yogurt.
  2. In a small saucepan, heat canola oil and minced garlic.  Once the oil is hot, remove from heat and allow garlic to infuse the oil.
  3. While that is heating,  roll the flautas.  Make sure to make the line chicken mixture in the upper 2/3 of the tortilla as opposed to down the center.  If you like them cheesy (we do!), sprinkle some cheese over the chicken mixture line before rolling.  Roll tightly and place it seam-side down on a parchment paper lined baking sheet.
  4. Brush each tortilla with the garlic oil and sprinkle with salt.  Bake at 400 for 15 minutes, flipping halfway through.  When you flip them, brush the other side with the garlic oil.

Yummmmmm!
**Flautas are usually made with corn tortillas, but the original author said they fell apart too easily with corn.

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