Baked Chicken & Potato Flautas

By BriGeeski on in LUNCHES, MAIN DISH

It’s end of the school year time around here and we have been super busy! Today was my kiddos last day of kindergarten! That is seriously so crazy to me. I sat down to watch her get her end of the year certificate and started to tear up. I’ve been focused on summer planning and hadn’t even thought about the ending of a chapter for her. With busy days like these comes easy dinners like these Chicken & Potato Flautas. I made these last week after we had chicken and mashed potatoes one night. These are so easy to mix up with leftovers and they are ready in no time!

I’ve made cheese flautas in the past and loved those too! I love this dish because it is a great way to use up leftovers in a new way. You can pretty much mix up anything you’d like in them but we tried chicken with mashed potatoes, cheese, cream cheese and parsley. Our local taco shop sells rolled potato tacos and I’ve always loved those so I thought it would be tasty to add in a few other ingredients.

Baked Chicken & Potato Flautas

1 Package of Tortillas
1 Cup of Leftover or Shredded Chicken
1 Cup of Shredded Cheddar Cheese
1/2 Cup of Cream Cheese
1/2 Cup of Mashed Potatoes
1 Tablespoon of Chopped Cilantro
2 Tablespoons of Olive Oil
Garnish with Sour Cream, Salsa and Chopped Cilantro

Preheat oven to 400F. Mix chicken, cheese, cream cheese, potatoes and cilantro in a bowl. Add 2 tablespoons of mixture into a tortilla and roll up. Drizzle olive oil on a baking sheet. Place all rolled up tortillas touching on the baking sheet. Drizzle with olive oil. Bake for 8-10 minutes or until edges brown. Garnish with sour cream, salsa and chopped cilantro. Enjoy!