Baked Flautas

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1 poblano pepper, seeded and ribs removed, minced
  • 3 Roma tomatoes, chopped (or one 14.5-ounce can diced tomatoes, drained)
  • 1/4 teaspoon kosher salt
  • Pinch of black pepper
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3 cups cooked shredded chicken, pork or beef
  • 6 flour tortillas


Preheat oven to 400°F.
In a large skillet, add olive oil and sauté onion, garlic, pepper, tomatoes, salt, pepper, cumin and chili powder until onion and peppers are soft. Add cooked shredded meat and stir well to combine.
Lay tortillas out on a flat surface and spoon mixture evenly in a 1/2-inch thick line across the center of each. Roll each tortilla tightly into a cigar shape, leaving both ends open (if necessary, use toothpicks to secure).
Coat a cookie sheet liberally with pan spray. Place each roll seam side down on cookie sheet leaving a small amount of room between each.
Spray rolled tortillas liberally with pan spray.
Bake for 15-20 minutes until well browned and crispy.
Serve on a bed of shredded lettuce with sour cream and salsa.

Recipe from Central Market Shoreline - Culinary Resource Center
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