Chicken and chili flautas are just like baked mini burritos. They remind me of egg rolls with a Latin American twist.
For the Chicken, you may use roasted chicken or stir-fried chicken breast fillets. I also suggest that you use white meat and refrain from adding chicken skin for better texture. If you decide to do so, please make sure that it is finely chopped.
3 cups cooked chicken, finely chopped
1 1/2 cups sharp cheddar cheese
1 can green chili, chopped
1/2 cup green onions, finely chopped
1 teaspoon tabasco sauce
1 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 pack frozen puff pastry sheets, thawed
Guacamole for serving
Salsa for serving
Preheat the oven at 425F and slightly grease a baking sheet.
Combine the chicken, chili, onions and cheese in a large bowl. Mix well and then refrigerate covered for at least 30 minutes.
Take the thawed puff pastry and place it on a lightly floured surface. With a rolling pin, roll it out to make a 12×9 inch rectangle. Cut it into nine pieces.
Put 2 tablespoons of chicken filling on each rectangle. Make sure that it is near the edge of the longer side. Roll the pastry to enclose the filling. Wet the edges with water to seal it. Repeat this for the remaining pastry and filling.
Place the flautas seam side down on the greased baking sheet. Bake them for 20-30 minutes or until they are golden brown. Remove from oven and let it stand for 2 minutes. Serve warm with guacamole and salsa.
Photo Courtesy Of: the.dugger