Easy Baked Chicken Flautas


1 pint Pressure Canned chicken, drained
1/2 onion, diced
1/2  cup bell peppers, diced small
1 can (4 ounces) diced green chilies
1 cup fresh or frozen corn
1 pint black beans, drained
1/3 cup salsa
1/4 cup fat free sour cream
1/4 cup shredded cheese
10 flour tortillas, cut in half
Additional sour cream, salsa and guacamole for dipping (optional)

Drain chicken.
Over medium-high heat sauté onion, bell peppers, green chilies and corn in a little water until onion is translucent and the water has cooked out.
Shred the chicken and cut the tortillas in half
Into the onion mixture add the black beans and stir until everything is piping hot.
Preheat oven to 350°F.
Mix the salsa, sour cream and shredded cheese.
Stir the chicken into the salsa mixture.
Pour the hot onion mixture over chicken and toss together.
Place 1/8 cup of filling on the tortillas halves and the roll up like a flauta.
Place seam side down on a parchment lined jelly roll pan.
Bake for 20 to 25 minutes or until the tortillas are crisp and golden brown.
Serve hot.

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