Chicken Flauta Casserole

1. 1

   Preheat your oven to 375°F (190°C)

   • a.Lightly grease a 9x13 inch baking dish.
2. 2

   Step 2

   • a.Make the chicken filling.
   • b.Heat the vegetable oil in a large skillet over medium heat.
   • c.Add the chopped onion and cook until softened, about 4-5 minutes.
   • d.Stir in the minced garlic and cook for another minute until fragrant.
   • e.In a large bowl, combine the cooked onion and garlic, shredded chicken, softened cream cheese, 1 cup of the shredded cheese, diced green chiles, cumin, chili powder, salt, and pepper.
   • f.Mix well until everything is evenly combined.
3. 3

   Step 3

   • a.Assemble the flautas.
   • b.Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
   • c.Spoon about 1/3 cup of the chicken filling onto the lower third of each tortilla.
   • d.Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
   • e.Continue until all the filling and tortillas are used.
4. 4

   Step 4

   • a.Prepare the sauce and bake the casserole.
   • b.In a medium bowl, whisk together the enchilada sauce and sour cream until smooth.
   • c.Pour the sauce evenly over the rolled tortillas in the baking dish.
   • d.Sprinkle the remaining 2 cups of shredded cheese over the top.
   • e.Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. The internal temperature should reach 165°F (74°C).
5. 5

   Let the casserole rest for 5-10 minutes before serving

   • a.Garnish with fresh cilantro and sliced green onions.

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