Baked Chicken Flautas
Heat oven to 400 degrees. Bring water to a boil in a pot. Cook chicken for 20 minutes. Shred with a hand mixer, two forks, or Bosch/Kitchen Aid. In a large bowl add cream cheese and microwave for 30 seconds until soft. Stir. Add the shredded chicken, salsa, and cheese. Stir ingredients together well. Spread a large spoonful of chicken onto each tortilla. Roll up and place seam side down. Spray the tops of the tortillas with cooking spray or rub with olive oil. You can also sprinkle some kosher salt to the top if you would like. Bake for 18-20 minutes until desired crispness. You can dip them in your favorite sauce – sour cream, salsa, guacamole, etc. Steam or eat carrots raw.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 760 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Cholesterol | 115 mg |
| Sodium | 1,120 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 46 g |
Key Micronutrients:
Vitamin D 2% • Calcium 30% • Iron 18% • Potassium 12%
Ingredients
Chicken, flour tortillas (wheat), vegetables, cheddar cheese (milk, cultures, salt, enzymes), Monterey Jack cheese (milk, cultures, salt, enzymes), cream cheese (milk, cream, salt), salsa, green chiles, chili powder, garlic powder, cumin, oregano, paprika, salt.
Allergen Statement
Contains: Wheat, Milk