creamy chicken baked flautas

I came across this recipe recently on one of my go-to food blogs...  For the Love of Cooking.  I knew immediately that I had to try it, and I'm so glad I did!

Of course I altered the recipe, but stuck with the original idea...  click here if you'd like to go check out the original recipe!

Oh, I also got a chance to use the Philadelphia Savory Garlic Cooking Creme that I bought on impulse at the grocery store a few days ago (I'm a sucker for new product from brands I love!).

I've been looking for something fun to try it in, and this dish was perfect!

(Disclaimer:  This is not a sponsored post!  I just found this stuff on the grocery store shelf and wanted to try it!)

These flautas are creamy & crispy and packed with flavor.  Serve them with lots of dippers...  sour cream, guacamole...  and if you are able to enjoy tomatoes (unlike me right now, thanks to my sensitive nursing baby!), some great salsa!

Creamy Chicken Baked Flautas Recipe

2 cups cooked chicken, chopped
1/4 cup finely chopped onion
2 tablespoons fresh (or freeze-dried) chopped cilantro
1/4 cup cream cheese*
1/4 teaspoon garlic powder*
          (*or use Philly garlic cooking creme instead of these 2 like I did!)
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup shredded cheddar or pepper jack cheese
salt & pepper, to taste
flour tortillas
vegetable or olive oil

Preheat the oven to 375ºF.  Line a baking sheet with foil & spread a small amount of vegetable or olive oil onto the foil.

In a medium bowl, stir together all of the ingredients except the tortillas and oil.

Wrap the tortillas in a damp paper towel and microwave for a minute or so to soften.

Spoon a small amount of the chicken mixture down the center of a tortilla, roll up and place seam side down on the greased baking sheet.  Repeat until you run out of filling... or tortillas!

Rub a bit of oil onto the rolled up tortillas (use your hands for this...  just pour a bit of oil in your clean hands, and rub gently onto each flauta!).

Bake for 10 minutes, then flip the rolls over and bake for an  additional 5-8 minutes, until the roll is golden brown, crispy and heated through.

Serve immediately with salsa or guacamole and sour cream for dipping!

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