Here’s another easy use of CrockPot Chicken Tacos Meat: baked chicken flautas. They take an extra step in the prep than tacos, but aren’t difficult and can be made ahead or frozen. My kids like them better than chicken tacos, and they can be fairly portable for picnics, lunches or dinner on the way to a game.
Baked Chicken Flautas
- CrockPot Chicken Tacos Meat or any shredded chicken (if using non-seasoned shredded chicken, sprinkle with a little cumin and other desired seasonings and mix with a little salsa before adding to the flautas)
- Montery Jack cheese (I shred a brick and don’t end up using it all)
- Tortillas (soft taco size is best, but I usually use fajita size because it’s what I keep on hand)
- Vegetable oil
- Optional to add into the flauta: cream cheese, salsa, picante sauce, black beans, refried beans, jalapenos, cooked onions or peppers
- Optional: dipping options (guacamole, sour cream, salsa, pico de gallo, salsa verde, nacho cheese sauce, whatever your pleasure) and lettuce, and chopped tomatoes for serving.
- Preheat oven to 350 degrees Fahrenheit.
- Pour a 1 teaspoons of vegetable oil into a frying pan and over medium-low heat a tortilla for 30 seconds to 1 minute or so until soft.
- Remove the tortilla from the pan, put a line of shredded chicken onto the center of the tortilla, top with shredded cheese and any other desired toppings. Roll up and place on a cookie sheet seam down.
- Repeat until your chicken or other ingredients are used up, or you’ve made all that you want.
- Bake at 350 350 degrees Fahrenheit for 20-25 minutes (or until desired crispness), turning over halfway through.
- Serve immediately. Leftovers can be frozen or refrigerated and reheated in the oven.