Hello! In the kitchen with Sharon this week is Patricia Nichols. Not only is Patricia a great cook, she is a friend and shares lots of her recipes. Everyone loves her recipes. I look forward to them and I also make a lot of them.
I love easy.These chicken flautas not only look easy to make, but they look delicious. I wonder if you could use leftover turkey? There is always leftover turkey and we are always trying to figure out what to make with it. I might just try that. I will let you know how it turns out.
Thank you so much Patricia for sharing with all of us. Thanksgiving is coming up so I would like to see what everyone is cooking. Please send your recipes to firstname.lastname@example.org or call me at 937-393-3456 and I will put you In the kitchen with Sharon.
I am looking forward to hearing from you. Have a great weekend.
Quick and easy
2 cans (12.5 oz. each) chicken, drained and flaked or bake your own
6 oz. cream cheese, softened
1/3 cup salsa
1 cup shredded monterey jack cheese/or your favorite
1/4 teaspoon cumin
1/4 teaspoon garlic powder
12 8-inch flour tortillas
Preheat oven to 400 degrees.
Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, and garlic powder in a mixing bowl. Stir together until well combined.
Spread three tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet.
Repeat with remaining tortillas.
Spray the tops of the flautas with cooking spray. Don’t soak them, but you want them to have a decent coating of cooking spray so they will get really brown and crispy.
Bake for 18-20 minutes or desired crispness.
Let cool for about 5-10 minutes before serving so the filling can cool and come together.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.