Chicken and Cheese Flautas

• porcje: 1 serving
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

4 ounces light cream cheese, very soft

1 (4.5oz) can diced green chilis

1/2 tsp ground cumin

1 tsp garlic powder

1 tsp chili powder

1 Tbsp dry minced onion

2 cups cooked, shredded chicken

1 cup shredded pepper jack cheese

12 flour tortillas

Non-stick spray

Kosher salt

Wskazówki

Whisk cream cheese till very soft. Stir in green chilies, cumin, garlic powder, chili powder, and minced onion till mixture is smooth.

Stir in the chicken and cheese.

Spread about 3 Tbsp of chicken mixture down the middle of each flour tortilla. Roll up and place seam side down on lightly greased cookie sheets.

Spray each taquito with non-stick spray and sprinkle with kosher salt.

Bake at 425° for about 15 minutes, or till lightly browned.

Notatki

HOW TO FREEZE CHICKEN FLAUTAS

After you roll them up, place them on a cookie sheet; it is fine if they are touching each other. Cover and freeze for an hour, or two, or until they are firm.

Take them off the cookie sheet and place in an airtight container. I like to use heavy duty ziplock gallon sized freezer bags. They will last for 3-4 months in the freezer.

When you are ready to serve them, you can thaw them, spray with cooking spray, sprinkle with salt and cook as directed. Or you can add cooking spray and salt while they are still frozen and add a few minutes to the cooking time. (Mine usually take another 8-10 minutes.)

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 258
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 31 mg
• Sód: 402 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 1 g
• Białko: 13 g