BAKED CREAMY CHEESY CHICKEN FLAUTAS WITH GUACAMOLE

INGREDIENTS

Flautas

• 2 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ¾ cup corn, canned and drained
• 1 cup salsa, store bought
• ½ cup sour cream
• 1½ cup Tex Mex or Mexican cheese blend
• 10 6 inch flour tortillas
• ¼ cup butter, melted

Guacamole

• 1 avocado
• 1 medium tomato
• ½ jalapeno pepper
• juice from ½ lime
• 1 tbsp cilantro, chopped
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 F degrees.
2. In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
3. Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
4. Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
5. Bake for about 15 minutes or until tortillas turn golden brown.
6. While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
7. Serve guacamole over flautas.

Roasted Garlic Tomato Salsa

Ingredients

• 1 Head Garlic
• 1 TBS Olive Oil
• 1 Pinch Sea Salt
• 2-3 Medium Tomatoes, fine Diced
• 1/2 Medium Red Onion, fine Dice
• 1 small Jalapeno Pepper, srem, seeds and white rib completly removed, fine Dice
• 1/2 Cup Loosely packed Fresh Cilantro, fine Dice
• 1/4 Cup Loosley packed Fresh Oregano, fine Dice
• 1 tsp Cumin
• 1 Pinch each, Salt and Pepper

Cooking Directions

First, slow raost the garlic to make it sweet. Pre-heat the oven to 325 degree.. Take a full head of garlic, slice the top exposing each head.
Drizzle the olive oil generously over the garlic head/
Salt the head... Wrap loosly, but seal the edges in an aluminum foil "tent".
Bake for 1 Hour 15 Minutes.
Allow to cool, remove cloves and squeeze the roasted garlic from the cloves and chop fine
Once the garlic is roasted and chopped, simply combine all remaining ingredients.
Allow to rest in the refrigerator for 1 hour before serving so the tastes can mix and mingle.