Spicy Chicken Flautas

There is a Mexican Restaurant in the Twin Cities that we absolutely love. Their food is reasonably priced and always delicious. That said, the one thing that I never miss to order is their flautas. So I reached out to them asking for their recipe, and they responded with a skeleton recipe. I adjusted their recipe a little bit (ie: made our flautas super spicy) for Dr. Sweepea's tastebuds. These are SOOOOOOO good. In fact, Dr. Sweetpea has said these are the best flautas that I've made so far.

Spicy Chicken Flautas

(Source: Our Favorite Mexican Restaurant)

Store bought rotisserie chicken, shredded

1 small can of Chipotle Peppers in Adobo Sauce, ground up in a food processor to make a paste

Shredded Cheddar Cheese

Tortillas 

In a mixing bowl, mix together the shredded rotisserie chicken meat and cheddar cheese. Add Chipotle paste to your taste. Dr. Sweetpea likes his food spicy, so I added about 5 tablespoons of the Chipotle pepper paste to the chicken mixture. Add salt and pepper to your taste as well. The restaurant fries their flautas, but I actually baked ours. Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the flautas on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.