Ingredients:

  • 3 cups shredded chicken breast
  • 4 oz Neufchâtel or light cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 4 oz canned diced green chiles
  • 2 tbsp fresh cilantro, chopped
  • 12 flour tortillas (6-inch)
  • 2 tbsp avocado oil
  • 1/2 tsp flaky sea salt

Instructions:

  1. In your large mixing bowl, stir the 4 oz softened Neufchâtel cheese, 1/4 cup Greek yogurt, cumin, chili powder, and garlic powder. Smell the spices as they bloom into the dairy — it should be fragrant and slightly orange.
  2. Gently fold the 3 cups shredded chicken, 1 cup Monterey Jack, chiles, and 2 tbsp cilantro into the cream mixture. Stir until the chicken is fully coated in a thick, cohesive emulsion.
  3. Stack the 12 tortillas and wrap them tightly in a damp kitchen towel. Microwave for 30-45 seconds. Feel the flexibility—they should be hot to the touch and bendable like fabric.
  4. Place 2-3 tablespoons of filling in a line about an inch from the edge of a tortilla. Roll it tightly away from you into a thin cigar shape.
  5. Preheat your oven to 425°F (218°C). Place your wire rack inside the rimmed baking sheet.
  6. Place each flauta seam side down on the rack. Ensure they aren't touching so the air can hit the sides of each roll.
  7. Use your pastry brush to coat every inch of the tortilla with avocado oil. Sprinkle with flaky sea salt.
  8. Bake for 15-20 minutes, or until the tortillas are golden brown and the shells have reached a brittle, shattering texture.