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Baked Chicken Jalapeno Popper Flautas
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Ingredients:
| 1 Rotisserie Chicken, deboned and shredded |
| 8 oz Cream Cheese, softened |
| 2-3 Jalapenos, finely chopped |
| 1 Tsp Salt |
| 1 Tsp Cumin |
| 1 Tsp Garlic Powder |
| 1 1/2 Cups Mexican Cheese Blend, shredded |
| 16 Flour Tortillas |
| Cooking Spray |
| Queso or Guacamole, for dipping and serving |
Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Generously spray with cooking spray.
- 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.
- Lay out the 16 tortillas. Divide the mixture evenly between the tortillas.
- Roll each tortilla tightly and place on the baking sheet, seam side down. Spray the top of each tortilla with cooking spray.
- Bake for 15-17 minutes or until the tortilla start to turn golden brown and are crisp on the outside.
- 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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