Flauta’s with Chicken, Cheese & Franks Wing Sauce

What to do for dinner with the leftover chicken breast from the other night?  Hummmmm

Enter a small bottle of Franks, cream cheese, shredded Mexican blend cheese a few small jalapeno peppers & green onions and awesome happened!!!

I had baked a few extra boneless chicken breasts so we would have quick dinner or lunch this coming week.  I have been craving Hot Garlic Beer Chicken Wings  or the Chicken & Franks hot dip.  We had just picked up some 6″ flour tortillia’s and the idea just unfolded quickly.

These turned out great, I cut each flauta in half and served with sour cream with a little chopped green onion over the top.  We were out of cilantro and next time I will throw some in.  They were fast and easy and with very little clean up.  He had a beer and I had a glass of wine before we went on to binge watch “Burn Notice” on the Roku!  We love that device 🙂

Flauta’s Chicken, cheese and Franks wing sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 5
  • Difficulty: easy
  • Recipe type: Appetizer or Entree

Ingredients:

  • 1 small bottle Franks Wing Sauce
  • 1 cooked and sliced boneless chicken breast (you could use rotisserie chicken from the market)
  • 1-2 Tablespoons butter
  • 4 ounces cream cheese (1/2 block)
  • 1/2 cup or more to your liking Shredded Mexican cheese (I used a handful)
  • 2 Green Onions chopped
  • 2 small Jalapeno Peppers chopped (from our garden)
  • 1 Package 6″ Flour Tortilla’s ( I made 7 and mine were fat 🙂
  • Cooking Spray

Directions:

  1. Preheat oven to 375
  2. In small sauce pan add bottle of Franks and butter. Heat on med-low until butter is melted and simmering.
  3. Add Sliced chicken and stir until well coated and turn heat to low and simmer for 10 minutes. Stir a couple of times.
  4. Meanwhile in medium bowl combine cream cheese, shredded cheese, chopped green onion and chopped jalapeno, mix well.
  5. Add chicken mixture to cheese mixture and stir to combine. We are ready to roll!
  6. Spray baking sheet with cooking spray. Lay one tortilla on sheet and place about 1/4 to 1/3 cup filling on bottom 1/3 of tortilla.
  7. Roll up and end up with seam down. Lay next tortilla and repeat placing near but not touching other rolls.
  8. I used 7 tortilla’s and then spread them out on sheet.
  9. Bake for 20 minutes turning once.
  10. Serve with sour cream, extra franks or salsa. All would be great!

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