Flautas are usually made by putting a seasoned filling in a tortilla, which in turn is rolled and fried. Here is a baked version with crunchy outside and a delicious moist filling.
WWheat or Flour Tortillas about 10 burrito sizeNotes
To Serve
Guacamole, Avocado crema, Pico De Gallo, jalapenos, Salsa Rojo etc
Instructions
Preheat oven to 425°F.
Chop the onion finely and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 3- 4 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the spices and corn. Stir well and cook low heat until the corn is seasoned. And the shredded chicken, mix well and adjust with salt. Stir in the salsa and remove from heat. If the mix is hot then wait for a few minutes for it to turn warm. Stir in the cheese while warm.
Soften the tortillas ( microwave covered for 15-30 seconds or so). These have to pliable when rolling to prevent cracking. Keep the softened tortillas covered.
Spray a cookie sheet (or the baking pan used) with oil.
Place a heaping spoon or two of the mix towards 1/3 of the tortilla. Roll up tortillas, from one end to the other end making a neat cylinder. Place seam side down on a cookie sheet. Repeat with the remaining tortillas until all the filling is used up.
Spray the rolled tortillas with cooking spray. Bake for 15-20 mins in the preheated oven, or until tortilla is golden brown and cooked through.
Serve with your choice of toppings.
Notes
Use about 2 cooked (poached or baked) chicken breast, It makes about 3 to 4 C shredded.
The filling here is enough to fill about 10 burrito tortillas. If using smaller or taco size tortillas you could make double the amount.