Thursday, September 18, 2014

Cream Cheese Chicken Flautas

Cream Cheese Chicken Flautas
I made these for dinner on Tuesday night.  Was thinking they'd be okay, but ended up really liking them - my kids ate them too!  And they were even better the next day!

Inspiration from:
this recipe and this recipe from Pinterest

  • 1 package of chicken breasts (around 1 lb)  or shredded rotisserie chicken
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • 1/2 cup salsa
  • ⅓ cup water
  • ½ cup shredded colby or Mexican blend cheese
  • 10-12 (soft taco size) flour tortillas

  • Put raw chicken breasts, 1/3 cup of water, all seasonings (can use pack of taco seasoning instead, but I prefer these), and 1/2 cup-ish of salsa into large skillet.  Cook chicken throughly, then add block of cream cheese.  Cook until melted.
  • Or use crockpot: Cover and cook on low 8 hours or high for 4 hours
  • Preheat oven to 350
  • Shred chicken with two forks, then add shredded cheese. Give it a stir. Cook for a few more minutes.
  • Line a baking sheet with aluminum foil and spray the bottom with cooking spray.
  • Place about ¼ cup of the chicken mixture onto the middle of each tortilla and then roll them up tight.
  • Place rolled up tortillas on the cookie sheet (seam side down) and brush with oil/spray cooking spray generously over the top. 
  • Bake for 10-12 minutes or until tortillas become golden-brown on top. (make sure they aren't burning on the bottom).   Serve with salsa or guacamole!  Will be very hot....  don't burn your mouth :)