Baked chicken flautas are crispy without the greasiness of the fried version. They make a great lunch and are perfect for leftovers. Flautas are a perfect snack for kids after school or someone like me, who goes straight for the refrigerator as soon as I step foot in my house.
Did I mention they’re super easy to make?
Occasionally I buy a ready to go rotisserie chicken at Costco and make a few recipes from it. It’s so versatile, it amazes me how many dishes I can create from one roaster. I use some of it for dinner, make chicken soup from the leftovers, whip up chicken salad for lunch or make a batch of chicken enchiladas. And of course there are these yummy baked flautas.
What is your favorite way to use leftover rotisserie chicken?
- 2 cups shredded rotisserie chicken
- 2 oz reduced fat cheddar cheese
- ½ small onion, diced
- 1 whole fresh corn, kernels cut off
- 1 tbsp 2% chobani
- salt and pepper to taste
- 1 tbsp olive oil
- ⅛ tsp paprika
- ⅛ tsp oregano flakes
- 10 flour tortillas
- Preheat skillet. Add olive oil and sauté onion and corn about 4 minutes. Season with paprika.
- Combine corn mixture with shredded chicken, cheese, chobani and oregano.
- Season with salt and pepper.
- Spread a heaping tablespoon of chicken mixture over a tortilla and tightly roll.
- Place on a baking sheet, seam side down.
- Bake at 375 degrees for 20-25 minutes.
- Serve with your favorite salsa