PREP TIME10 minutes
COOK TIME20 minutes
Ingredients
- 1/2 cup or 4 oz. light cream cheese, softened. I use Great Value light cream cheese
- 1 (4 oz.) can green chilies, not drained
- 1 Tbsp fresh lime juice
- 1/4 tsp cumin
- Pinch of chili powder
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1 Tbsp sliced green onions, optional
- 1 (12.5 oz.) can cooked chicken-I use Kirkland canned chicken breast. You can use 1 1/4 cup any skinless, boneless cooked chicken or rotisserie chicken
- 1/4 cup reduced fat or fat free cheddar cheese
- 10 (8 -inch) low point tortillas- I use La Banderita Counter Low Carb Tortillas-that are 1 point each
- Kosher salt
- Garnish with your favorite toppings such as: salsa, guacamole, fat free sour cream, cilantro, ect.
Instructions
- Preheat the oven to 425 degrees
- Line a baking sheet with foil and spray with non stick cooking spray or spray a wire rack with non stick cooking spray and place on a large baking sheet.
- In a medium size mixing bowl combine, the softened light cream cheese, green chilies, lime juice, cumin, chili powder, onion powder and garlic powder. Mix well.
- Fold in chicken, green onions, and shredded cheese. Stir until all ingredients are well combined.
- Put 2 tablespoons of chicken mixture on the lower third of a tortilla and roll tortilla up as tight as you can.
- Place tortillas seam side down on the baking sheet. Continue this process until all tortillas have been rolled up.
- Spray the tops of the tortillas with cooking spray and then sprinkle some kosher salt on top, if desired
- Bake for 10 minutes and then turn flautas over, spray the tops with non stick cooking spray and bake for another 8-10 minutes or until tortillas start to turn golden brown.
- Garnish with your favorite toppings such as: salsa, guacamole, fat free sour cream, cilantro, ect.