Smothered Rotisserie Chicken Flautas

With Cinco de Mayo right around the corner, I’m throwing another Mexican dish your way! and if you’re planning a party, may I introduce you to one of my favorites. It’s pretty clear that I love Mexican food in all forms, but I especially love flautas and taquitos because they are the perfect size for party food, or for portion control. I mean, I love Chipotle as much as the next gal, but their burritos weigh as much as my first born child. These bite sized crispy burritos are just perfect. But don’t let their size fool you, they are packed with so much flavor that they will leave your mouth watering for more! The tender rotisserie chicken sauteed with vegetables and a mix of spices, then baked to crispy perfection and drizzled with a creamy cheese sauce for the ultimate in flavor experience. I have a feeling you and all your guests are going to love these! And even if there is no Cinco de Mayo party, you will still love these. They don’t discriminate.

Preheat oven to 375 degrees. Heat olive oil in a skillet over medium heat. Add onion, pepper and tomato. Season with salt and pepper. Saute until veggies start to soften, about 2-3 minutes. Add cumin, chili powder, garlic, salt, chicken and water. Mix together and cook until heated through and liquid is absorbed, about five minutes.

Place about ¼ cup of the filling down the center of the tortillas. Wrap tight and place seam side down on a baking sheet lined with parchment paper. Spray generously with olive oil cooking spray then sprinkle with coarse salt.

Bake until golden brown and crispy, about 20 minutes. To make the sauce, heat Rotel tomatoes in a small saucepan over medium-high heat until just starting to bubble. Toss the cheese in cornstarch then slowly add to the saucepan and stir until cheese is melted (about 5-7 minutes) then whisk in cream and continue stirring for another minute or two. Smother baked flautas with sauce and garnish with green onions and/or cilantro if desired.

1 teaspoon olive oil
½ medium onion, diced
½ cup diced red pepper
1 small tomato, diced
1 teaspoon cumin
1 teaspon chili powder
1 garlic clove, minced
¼ teaspoons salt
1/4 cup water
1 rotisserie chicken, shredded (about 4 cups shredded chicken)
Olive oil cooking spray
12 (6 inch) tortillas

For the sauce:
1 cup Rotel tomatoes
1 cup shredded cheddar cheese
½ teaspoon cornstarch
2 tablespoons cream

Preheat oven to 375 degrees. Heat olive oil in a skillet over medium heat. Add onion, pepper and tomato. Season with salt and pepper. Saute until veggies start to soften, about 2-3 minutes. Add cumin, chili powder, garlic, salt, chicken and water. Mix together and cook until heated through and liquid is absorbed, about five minutes. Place about ¼ cup of the filling down the center of the tortillas. Wrap tight and place seam side down on a baking sheet lined with parchment paper. Spray generously with olive oil cooking spray then sprinkle with coarse salt. Bake until golden brown and crispy, about 20 minutes. To make the sauce, heat Rotel tomatoes in a small saucepan over medium-high heat until just starting to bubble. Toss the cheese in cornstarch then slowly add to the saucepan and stir until cheese is melted (about 5-7 minutes) then whisk in cream and continue stirring for another minute or two. Smother baked flautas with sauce and garnish with sliced green onions and/or chopped cilantro if desired.

Source | Oh Sweet Basil

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