(Casey & Spence)

2 cups roasted chicken, shredded (can use grilled or boiled)
1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1/2 poblano, seeded and diced (can omit if you want)
1/3 cup prepared salsa
2 tablespoons sour cream
2 ounces Monterey Jack cheese, shredded
salt and pepper to taste

6 - 8 inch flour tortillas
1/2 cup sour cream

Preheat oven to 375°F.

Place chicken into a mixing bowl and set aside.

Pour oil into a medium sauté pan and place over medium-high heat. Saute onion, and poblano for about 5 minutes. Season with salt and pepper. Cook for an additional 2 minutes.

Pour onion mixture over chicken and toss together. Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.

Place a heaping 1/3 cup of the filling into one of the tortillas and spread into a log. Tightly roll tortilla and place onto a parchment lined baking sheet, seam side down. Repeat until all of the tortillas and filling have been used.

Bake flautas for 20 to 25 minutes or until the tortillas have crisped up and turned golden brown.

Slice each in half and serve with sour cream.

****TIP: These are also very good served with salsa, cheese dip, or guacamole****