Baked Chicken Flautas

What you’ll need:

1 package al fresco Taco Night Ground Chicken

1 cup of sweet corn kernels

1 cup baby spinach

1 cup Mexican blend cheese

12 small white corn tortillas

1 avocado

1/2 cup cherry tomatoes (chopped)

1/2 lime

Queso (drizzle)

Queso Fresco or Feta (topping)

Extra Virgin Olive Oil, as needed

Directions:

• Preheat oven to 400 degrees.
• Add entire package of ground chicken to a non-stick skillet and cook through. Adjust seasoning to liking.
• Add corn and mix until corn is completely heated through.
• Add baby spinach and mix in until wilted.
• Wrap tortillas in a wet paper towel and heat in microwave for 1 minute. This will make the tortillas pliable to roll without breaking.
• Before assembling flautas, oil a baking sheet and spread out 6 tortillas at a time.
• To each tortilla add 1 spoonful of ground chicken mixture, then add Mexican blend cheese.
• Tightly roll the filled tortilla and repeat for the remaining 6 tortillas.
• Once all tortillas are rolled, brush the top of the flautas with olive oil and sprinkle with cheese.
• Bake the flautas at 400 degrees for 10 minutes or until cheese is brown.
• While flautas are baking, prepare guacamole topping. Mix avocado, juice of ½ lime, chopped tomatoes, and salt and pepper.
• Add baked flautas to a dish and drizzle on queso and top with guacamole and queso fresco.
• Enjoy!