(Adapted from THIS recipe)
3 ounces cream cheese, softened
1/4 cup salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic powder. Once combined, stir in the cilantro and add the chicken and cheese; mix thoroughly.
(This can be prepared in advance and stored in the refrigerator until ready to assemble.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). *** I used fresh tortilla dough and cooked them up fresh on my griddle… they rolled up perfectly!!
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the flautas are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
**To freeze: Before baking, freeze the flautas in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen flautas (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.