Tuesday, January 27, 2009
Tempt My Tummy Tuesday - - Chicken Flautas
brought to you by: Blessed With Grace
4 skinless, boneless chicken breast halves - boiled and shredded
1 (8 ounce) salsa
2 cups shredded mexican blend cheese
36 (6 inch) corn tortillas
Sour cream for dipping
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the shredded chicken and salsa. Mix together.
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 tortillas on paper towel to soak up some of the oil.
Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased 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.
You may not use all the tortillas.
Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.