You don’t need to deep fry to get crispy delicious flautas. These are easy to make and as crispy as you’d get in any Mexican restaurant!
Ingredients
Herbed Sour Cream
1 container (250 mL) sour cream
1/4 cup (50 mL) fresh cilantro leaves
2 tablespoons (30 mL) roughly chopped green onions
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) fresh lime juice
1/4 teaspoon (1 mL) salt
Flautas
2 tablespoons (30 mL) vegetable oil
1 package (24 g) Old El Paso™ Taco Seasoning Mix
1 cup (250 mL) chopped or shredded cooked chicken
1 cup (250 mL) shredded Mexican cheese blend
125 g (half of 250 g package) cream cheese, softened
1 can (127 mL) Old El Paso™ chopped green chilies
10 tortillas from 1 package (297 g) Old El Paso™ Medium Flour Tortillas (12 Count)
Instructions
Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
Heat oven to 425°F (220°C). Spray large rimmed baking sheet with cooking spray. In small bowl, mix oil and 1 tablespoon (15 mL) of the taco seasoning mix.
In medium bowl, mix chicken, shredded cheese, cream cheese, chilies and remaining taco seasoning mix.
Place slightly less than 1/4 cup (50 mL) chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F/74°C) and flautas are crispy. Serve with Herbed Sour Cream.
Expert Tips
Kick up the heat level by adding a few red pepper flakes or hot sauce to the chicken mixture.
Any leftover cooked chicken will work great for this recipe.
Herbed Sour Cream can be made up to a day ahead; store covered in refrigerator. It is a great Mexican topping to have on hand for taco night and also a great dip for veggies!
