Baked Chicken Flautas

Delicious shredded chicken, wrapped in a corn tortilla, brushed with oil and baked until crispy. 

It seems like we have been on a mexican food kick for a few weeks. I cannot seem to get enough. Tacos, tostadas, fajitas, taquitos ceviche, Yum! No better time than the present to capture some photos for a recipe. I really enjoy taquitos, but feel guilty eating them knowing how much oil I am consuming after they are deep fried. As a result I decided to make them from home and bake them instead of frying. 

Here is what you need for the taquitos:

2 chicken breasts or 1 rotisserie chicken

10 corn tortillas

2 tablespoons oil
Chobani dipping sauce:

1 chobani 5 oz container

3 tablespoons salsa verde

1/2 mashed avocado

To make it easier, pick up a rotisserie chicken, and shred it by hand. You can also bake or grill your own chicken. 

Prep your corn tortillas to be rolled. Corn tortillas will crumble to pieces if you try to roll them without prepping them first. Brush both sides of each tortilla with oil, stacking one on top of the other. You can wrap the stack in foil and heat them in the oven or place the stack on a plate (not wrapped in foil ?), and heat them in the microwave. Heating the corn causes them to become elastic and easy to roll. Toward the edge of the tortilla, place your shredded chicken and roll to enclose it in the tortilla. Place on a pan covered with parchment paper. Bake in the oven at 350 degrees, turning occasionally to allow them to cook evenly. Remove from the oven once they are golden brown.

Serve with guacamole and and chobani dipping sauce.