2 cups Rotisserie chicken, shredded
6 oz Cream cheese, softened
1/3 cup Salsa or pico de gallo, your favorite brand
1 cup Cheese, shredded, any variety
1 can Black beans, drained
¼ tsp Cumin
¼ tsp Garlic powder
¼ cup Onion, finely diced
¼ tsp Chili powder
½ tsp Salt and pepper, each
12 Flour tortillas, uncooked 8” round
1 tsp Kosher salt
1 Heat oven to 400°. Line a cookie sheet with parchment paper or foil and spray with cooking oil.
2 In a mixing bowl, combine chicken, cream cheese, salsa, cheese, beans, cumin, garlic powder, onion and chili powder. Stir until well combined.
3 Spread chicken mixture evenly onto tortillas. Roll up tightly, line them up placed seam side down on the cookie sheet.
4 Spray the tops of the flautas lightly and evenly with cooking spray or brush with canola oil and sprinkle each with a pinch of kosher salt on top.
5 Bake for 18 to 20 minutes or until desired crispness. Sprinkle with a little shredded cheese after removing from the oven and let the cheese melt as they cool for about 5 to 10 minutes. Serve with sour cream, guacamole and salsa or just dig in.
Serves 8-12 | Prep Time 35 mins