Baked Flautas ! Cha Cha Cha!

Last night we had baked flautas for dinner and while they are hardy traditional, OH MY GOODNESS they were good! Now I'm not a big left overs person in general, but I HAD to have them again for lunch today. And your crock pot does most of the work for you! You can't beat that!

Here is the recipe. Is supper easy and the filling could be easily used in tacos, on nachos, burritos, or even over rice and beans with some fresh veg like green onions, avocado, pico de gallo and topped with salsa & sour cream. Goodness, I think I'm drooling! Back to the recipe:

INGREDIENTS:

1 bag of frozen BLSL chicken tenders

1 large jar of salsa (I used Herdez, mild)

1 can of corn, drained

1 - 12oz can of low sodium V8

2 Tbsp ground cumin

2 cups grated Colby Jack cheese

1 cup grated  mozzarella cheese

8 flour tortillas

Non stick cooking spray or aerosol oil

Optional toppings: additional salsa, sour cream, or guacamole 

DIRECTIONS:

1) Dump the chicken, salsa, corn, cumin, & V8 into your crock pot and cook on high for 3 hours. 

2) Remove the chicken, and using 2 forks, shred it all and return it to the crock pot, stirring to combine.

3) Cook for another hour on high.

4) Scoop 1/2 the chicken mixture out into a wide shallow bowl and allow to cool for at least 20 minutes. The other half can be saved for another meal.

ASSEMBLEY AND BAKING:

1) Preheat oven to 400*.

2) Coat a 9 x 13 baking dish with non stick cooking spray.

3) Take your cooled chicken mixture and stir in the Colby Jack cheese until combined.

4) Take a flour tortilla and sprinkle down the middle with about a tablespoon of the mozzarella cheese. Add about a 1/4 cup of chicken mixture on top of the cheese, spreading into an even pile from one side to the other and roll up tight, just like when you are making enchiladas.

5) Place seam side down in your prepared baking dish. Repeat with remaing cheese, chicken mixture, & tortillas.

6) Spray the tops of all the flautas with non stick cooking spray or aerosol oil. This helps the tortillas to crisp up.

7) Cook uncovered for approximately 20 minutes. I checked at 18 minutes and they were a lovely brown, so I pulled them out.

8) Serve with your choice of salsa, sour cream, and or guacamole. 

Pictured below is my lunch. I simply topped it with chopped up cherry tomatoes & avocado. Then had apples and cucumbers as sides. For dinner I served the flautas with Mexican rice, slices of avocado, and home made pinto beans.