Categories: Mexican
Ingredients
- For Flautas
- 2 chicken breasts, cooked and shredded (I used 2 chicken breasts from a roasted chicken)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3/4 cup corn, canned and drained
- 1 cup salsa, store bought
- 1/2 cup sour cream
- 11/2 cup Tex Mex or Mexican cheese blend, I used Kraft
- 10 6 inch flour tortillas
- 1/4 cup butter, melted
- For Guacamole
- 1 avocado
- 1 medium tomato
- 1/2 jalapeno pepper
- juice from 1/2 lime
- 1 tbsp cilantro, chopped
- salt and pepper to taste
Directions
- Preheat oven to 400 F degrees.
- In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
- Warm the tortillas in the microwave for about 30 seconds so that they’re easier to roll. The chicken mixture should be enough to fill 10 tortillas.
- Butter a 9×13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
- Bake for about 15 minutes or until tortillas turn golden brown.
- While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
- Serve guacamole over flautas and enjoy.