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Baked Chicken Jalapeno Popper Flautas

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Ingredients:

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1 Rotisserie Chicken, deboned and shredded+ Add to Shopping List
8 oz Cream Cheese, softened+ Add to Shopping List
2-3 Jalapenos, finely chopped+ Add to Shopping List
1 Tsp Salt+ Add to Shopping List
1 Tsp Cumin+ Add to Shopping List
1 Tsp Garlic Powder+ Add to Shopping List
1 1/2 Cups Mexican Cheese Blend, shredded+ Add to Shopping List
16 Flour Tortillas+ Add to Shopping List
Cooking Spray+ Add to Shopping List
Queso or Guacamole, for dipping and serving+ Add to Shopping List

Directions:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Generously spray with cooking spray.
  2. Add the chicken, cream cheese, chopped jalapenos, salt, cumin, garlic powder, and cheese to the bowl of a stand mixer. Mix until well combined. Alternately, you can mix by hand.
  3. Lay out the 16 tortillas. Divide the mixture evenly between the tortillas.
  4. Roll each tortilla tightly and place on the baking sheet, seam side down. Spray the top of each tortilla with cooking spray.
  5. Bake for 15-17 minutes or until the tortilla start to turn golden brown and are crisp on the outside.
  6. Remove from the oven and transfer to a serving platter. Serve warm with fresh guacamole or melted queso on the side for dipping. Enjoy!
Course: Appetizer, Appetizers, Dinner, Lunch, Poultry, Side, Side Dish
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