Ingredients:

  • 2 cups (225g) shredded cooked chicken breast
  • 1/2 cup (55g) cream cheese, softened
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/4 cup (60ml) salsa roja or mild taco sauce
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 12 small flour tortillas (6 inches each)
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, Monterey Jack, salsa, garlic powder, and paprika. Stir until the mixture is cohesive and the cheese is evenly distributed.
  2. Warm a stack of tortillas in the microwave for 20 seconds under a damp paper towel to make them pliable.
  3. Place 2 tablespoons (30g) of filling along the center of each tortilla. Roll the tortilla tightly around the filling, tucking the ends slightly to seal.
  4. Heat 2 tablespoons (30ml) of oil in a large non-stick skillet over medium-high heat.
  5. Place the flautas seam-side down first and fry for 2–3 minutes per side until the shells are mahogany-colored and sound hollow when tapped. Transfer to a paper towel-lined plate to drain.