Prep time: 30 minutes
Cook time: 15-25 minutes @ 350* F
Yields: 4 servings (18 flautas)
Additional information:
mmmmmmmmm. Great with spanish rice! Very easily doubled.
Preheat oven to 350* F.
In a medium bowl, mix together the shredded chicken, salsa and ground cumin.
In a small skillet heat vegetable oil over medium high heat.
Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften.
Place tortilla on paper towels to soak up some of the oil.
Repeat with all the tortillas.
Put a small spoonful of the chicken mixture in the center of a tortilla and sprinkle some cheese on top.
Roll up tortilla and place on a cookie sheet, seam side down.
Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
Bake flautas in preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.