Instructions
To make the filling – Start by mixing together cream cheese, sour cream, salsa, garlic powder, onion powder, cumin, paprika, salt and pepper, in a large dish. Next, fold in shredded cooked chicken, chopped spinach and shredded cheddar cheese and mix some more until it’s combined. Set it aside.
Heat tortillas in a non-stick frying pan for about 15 seconds, on each side, then place them on a plate and cover with thin foliage to stay warm.
To assemble flautas – Place 1/4 a cup in the center of a tortilla and spread it evenly. Roll it up tight and use a toothpick to prevent filling from spilling.
To bake flautas- preheat the oven to 425F.
Next, line a baking sheet with parchment paper or spray it with nonstick spray. Next, place the flautas seam side down and spray the tops with nonstick spray. Bake them for about 20 minutes, or until they are crunchy.
To fry flautas- put 1 inch oil in a large frying pan( cast iron skillet is the perfect option), heat it to medium high temperature, to 325F and then pick flautas up with tongs, put them in hot oil seam side down and fry both sides until they are golden and crunchy, for about 3-4 minutes.
Fry 2-3 flautas at a time, then place them on a plate lined with paper towels. Serve flautas with guacamole sauce, salsa or sour cream.
Notes
How to store the leftovers? Store them in an airtight container and keep refrigerated, up to 3 days. Make sure to warm them in a microwave oven or oven before serving.
Can Cream Cheese Chicken Flautas be made ahead? You can make the filling the day before serving and keep them in the fridge. When you take them out, leave them at room temperature for a few minutes, then fill the tortillas and fry or bake them.
Can I freeze Cream Cheese Chicken Flautas? Yes, you can. Make the filling and roll the tortillas up. Place them in a baking sheet and leave in a freezer for an hour, then transfer them to a Zip lock freezer bag. Tortillas prepared this way can be kept in the freezer for 3 months.
Before frying/baking, take them out of the freezer and place on a baking sheet lined up with parchment paper or sprayed with nonstick spray. Cover them with a foliage and bake at 350F for about 20 min, then remove the foliage and bake for another 20 minutes, or until they are crunchy
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