Good Morning Everyone!
Here is my latest recipe! I hope you enjoy.
What you will need:
For the Flautas:
Original recipe can be found here!
2 cans Chicken Breast in water, drained (you can also use fresh chicken, cooked and shredded)
1 package Cream Cheese, room temperature
3/4 cup shredded cheese (I used Fiesta blend but whatever you prefer)
1/2 cup Salsa
Salt and Pepper
10 flour tortillas, at least 8in diameter
For the Dressing:
16 oz Sour Cream
1 package Hidden Valley Ranch Dressing
2 Large Jalapenos, De-seeded and chopped
2 garlic cloves, chopped
1/3 cup cilantro, washed and stemmed
2 TBSP lime juice
1/2-3/4 cup Organic Milk
For the Flautas:
Preheat oven to 400 degrees F.
Combine Chicken, Cream Cheese, Shredded Cheese, Salsa in a large bowl . Stirring until mixed well. Salt and Pepper to taste. Set aside.
Cover a baking sheet with tin foil, and spray with cooking spray.
Place a couple spoon fulls of mixture into center of each tortilla, roll tightly.
Place tortilla rolls evenly on baking sheet, baste tops with melted butter.
Cook for 15 minutes or until edges turn a golden brown.
For the Knock off dressing:
See the original recipe here.
In a food processor, finely chop cilantro, garlic, and jalapenos. Add, Lime juice, Sour Cream, and Ranch mix. Blend/pulse until combined well. Add milk, a little at a time, until desired consistency is reached. Serve on top of the flautas or on the side.
This was my first time to attempt the Chuy’s dressing, but I might consider next time adding more milk, or maybe some premixed ranch dressing to make it less thick and not so spicy. (I am kind of a wimp)
I hope you enjoy!
Until next time,