Chicken Flautas with Jalapeno Jelly

I had some leftover roasted chicken to use up and was in the mood for Mexican, so I decided to make some baked chicken flautas. I chopped up the chicken with peppers, onion, garlic, cilantro, and seasonings before stuffing it into flour tortillas. I served these tasty flautas with some hot jalapeno jelly for my husband, and I while my kids had them with salsa, guacamole, and sour cream. These chicken flautas with jalapeno jelly were a huge hit with my entire family and paired nicely with a Mexican wedge salad and some cilantro & lime rice.

Chicken Flautas with Jalapeno Jelly

Ingredients: 

• 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
• Flour tortillas

Other dipping ideas:

• Jalapeno jelly
• Guacamole
• Salsa
• Sour cream

How to Make Chicken Flautas with Jalapeno Jelly:

Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.

Place the chicken, diced onion, diced bell pepper, cilantro, and 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.

Once the tortilla is cooked, place a few spoonfuls of chopped chicken mixture in the center of the 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 thin and warm.

Serve the flauta with hot jalapeno jelly, salsa, guacamole, and sour cream for dipping, if desired. Enjoy.