Creamy Chicken Flautas

• This was a quick and easy meal to throw together on a busy weeknight. I served it with homemade guacamole and a green salad. 

Ingredients:

• The meat from a rotisserie chicken (mine was a small chicken and I used it all - about 3 cups?)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can corn, drained
• 1 cup salsa, store bought
• 1 cup sour cream
• 1½ cup Tex Mex or Mexican cheese blend, I used Kraft
• 10-12 flour tortillas
• ¼ cup butter, melted
• 
  

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 10-12 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.

NOTES

For make ahead meals, you could prepare these as noted in the instructions up to and including step 4, cover the baking dish and freeze until ready for baking. Thaw out before baking.