Chicken Flautas with Jalapeno Jelly

Some leftover roasted chicken to use up and was in the mood for Mexican so decided to bake some flautas.  chopped up the chicken with peppers, onion, garlic, cilantro and seasonings before stuffing it into flour tortillas. 

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Chicken Flautas with Jalapeno Jelly:

Recipe and photos by For the Love of Cooking.net

• 2 cups of roasted chicken, shredded
• 2 tbsp orange bell pepper, diced
• 3 tbsp red onion, diced
• 3 tbsp fresh cilantro, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• Cotija cheese, shredded
• Uncooked flour tortillas
• Jalapeno jelly

Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the chicken, diced onion, diced bell pepper, cilantro, minced garlic on top of a large cutting board. Season with sea salt, freshly cracked pepper and oregano, to taste. Chop all the ingredients until very fine and well mixed.
Heat a skillet over medium heat. Cook the tortillas, one at a time for about 20 seconds per side. Once the tortilla is cooked, place a few spoonfuls of chopped chicken mixture on the center of tortilla; top with cotija cheese and roll, folding in the sides. Once they are all rolled, spray the top of each flauta with olive oil cooking spray.
Bake for 10 minutes then flip and bake for an additional 10 minutes, or until golden brown and crispy. While the flautas are baking, cook the jalapeno jelly in a saucepan over medium heat until thinned out and warm. Serve the flautas with hot jalapeno jelly for dipping. Enjoy.

Printable Version:

Chicken Flautas with Jalapeno Jelly

• 2 cups of roasted chicken, shredded
• 2 tbsp orange bell pepper, diced
• 3 tbsp red onion, diced
• 3 tbsp fresh cilantro, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• Cotija cheese, shredded
• Uncooked flour tortillas
• Jalapeno jelly

Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the chicken, diced onion, diced bell pepper, cilantro, minced garlic on top of a large cutting board. Season with sea salt, freshly cracked pepper and oregano, to taste. Chop all the ingredients until very fine and well mixed.
Heat a skillet over medium heat. Cook the tortillas, one at a time for about 20 seconds per side. Once the tortilla is cooked, place a few spoonfuls of chopped chicken mixture on the center of tortilla; top with cotija cheese and roll, folding in the sides. Once they are all rolled, spray the top of each flauta with olive oil cooking spray.
Bake for 10 minutes then flip and bake for an additional 10 minutes, or until golden brown and crispy. While the flautas are baking, cook the jalapeno jelly in a saucepan over medium heat until thinned out and warm. Serve the flautas with hot jalapeno jelly for dipping. Enjoy.