Queso Chicken Flautas

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Queso Chicken Flautas! Are you as torn between corn tortillas and flour tortillas as I am? There are days, and certain dishes, where nothing but corn will do: tamales, taquitos, enchiladas, tacos, and chips. Corn tortillas, generally, are much smaller and easier to hold. When they are soaked in sauce, they are more pliable and suitable for baking. If you like the taste of toasted corn as well as the chewy texture, corn tortillas are for you. The same applies to flour tortillas: quesadillas, flautas, fajitas, chimichangas, and burritos. Flour tortillas are bigger, not to mention softer for folding. You already know this if you’ve ever eaten a monster burrito or ginormous chimichanga. One is baked, the latter is fried. Today’s recipe features the sturdiness of a flour tortilla to hold the juicy chicken and melted cheese filling without turning soggy or falling apart. What a delicious dilemma.

QUESO CHICKEN FLAUTAS

Ingredients for Herbed Sour Cream:

8 ounces sour cream

1 tablespoon honey

1 tablespoon lime juice

1/4 teaspoon sea salt

1/4 cup cilantro leaves, chopped

2 tablespoons green onions, chopped

Ingredients:

1 cup cooked chicken, shredded

1 cup Mexican cheese blend, shredded

4 ounces cream cheese, softened

4.5 ounce can green chiles, drained and diced

1 envelope taco seasoning mix, less 1 tablespoon for remaining recipe

12-count flour tortillas

2 tablespoons vegetable oil

15-ounce jar queso cheese dip, warmed

Instructions:

To make the herbed sour cream, combine sour cream, honey, lime juice, and sea salt in a bowl. Stir until smooth. Gently fold in chopped cilantro leaves and green onions. Cover and refrigerate until ready to serve. In a medium bowl, combine shredded chicken, Mexican cheese blend, cream cheese, and diced green chilies. Sprinkle with taco seasoning mix (less 1 tablespoon of mix). Stir thoroughly. Set aside. In a small dish, whisk vegetable oil with reserved taco seasoning mix. Set aside. Preheat oven to 425°. Spray a baking sheet with nonstick oil. To assemble flautas, place 1/4 cup chicken mixture on bottom third of each flour tortilla. Roll up tightly, leaving ends open. Place seam-side down on prepared baking sheet. Brush filled chicken flautas with seasoned oil mixture. Repeat until all tortillas are filled. Bake 10-12 minutes, or until flautas are crispy. Serve with warmed queso cheese dip, herbed sour cream, and chunky salsa.

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