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1
Poach chicken in boiling water until cooked through, about 10 minutes.
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2
Drain and shred.
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3
(If using ground chicken, brown in skillet and drain fat.)
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4
Add cooked, shredded chicken to a large mixing bow, and add the rest of the ingredients except the tortillas and mix well.
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5
Bring your oven to 400 degrees F while you roll the flautas.
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6
Microwave the tortillas in a Ziploc bag for about 30 seconds so they are pliable.
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7
Pull out a tortilla and store the rest in the bag while you work.
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8
Spoon about 2 tablespoons of filling onto the edge of tortilla closest to you, roll forward, and press down gently to make a slightly flat side where the seam is, which will help keep it from unrolling.
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9
Place on parchment paper, and repeat until youre out of either tortillas or filling, whichever comes first.
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10
Spray the flautas with cooking spray on all sides.
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11
Bake in the 400 degrees F oven for 20 minutes total, flipping once at the halfway point to ensure even browning.
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12
Let cool slightly before chowing downtheyll be really hot!
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13
Serve with salsa and your other favorite Mexican fixins.
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14
Notes: 1.
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15
If youre freezing for a future meal, roll them up and put them on parchment like youre going to bake them but just put them in the freezer instead of the oven.
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16
They should be frozen shortly.
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Then transfer to a Ziploc freezer bag for storage up to 1 month.
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18
To cook from frozen, bake at 400 degrees F, just for a few minutes longer on each side.
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19
2.
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20
They do keep well for lunch the next day, just cool completely in an open container in the fridge before packing.
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21
Putting warm flautas in a Ziploc bag will trap the evaporating moisture and make the tortillas super soggy.
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22
Heavily adapted from Healthy-Delicious.
