Easy Baked Chicken Flautas

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.

In a mixing bowl, combine chicken, cream cheese, salsa, cheese, beans, cumin, garlic powder, onion and chili powder. Stir until well combined.

Spread chicken mixture evenly onto tortillas. Roll up tightly, line them up placed seam side down on the cookie sheet.

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.

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