New Favorite Dinner!

These turned out SOOOOO good!  Rave reviews from eldest son and husband, and trainer too.  (yes, I try to bribe them but it hasn't worked out very well thus far.)  They are even good the next day when they're are not so crispy, although I'm sure if you warmed them in the oven they'd be crispier than microwave-warming . . . . just sayin'.  Anyway, this is a recipe from one of my favorite websites.  I had a couple necessary changes, so those are in blue.  Seriously yummy. Enjoy!

Cheesy Chicken Flautas

1/2 c sour cream

1/2 c Lawry's Mexican Chile & Lime Marinade with Lime Juice, divided (I couldn't find this, so I used one of those powder mix envelopes that sounded similar--it was for a Baja Lime marinade for fish or chicken.  I mixed it up like the package directed, then used it for the sauce inside the flauta, some with the chicken, and some with more sour cream for dipping)

1 lb chicken, cooked and shredded

flour tortillas

1/2 t cumin

salt and pepper

1 c cheddar jack cheese, grated

1.  Mix sour cream and 2 T of the marinade in a small bowl.  Mix chicken and the remainder of the marinade in another bowl.  Set aside.

2.  Microwave tortillas until softened (usually only 10-20 seconds.  I actually didn't do this as I used them right out of the bag and they were fine.) : )

3.  Spoon about 2 T sour cream mix on tortilla, spreading across center.  Top with chicken, then about 2 T cheese.  Roll up tightly and place seam-side down on a baking sheet. (I used about 12 of the smaller-size tortillas and filled a cookie sheet.)

4.  Spray with cooking oil so they get crispy and bake at 425 for about 15 minutes or until they are crispy and brown.  Serve with more of the sour cream sauce and/or guac and salsa.  Yum!

: )