2 cups shredded chicken
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste
2 cups shredded cheddar
8 10-inch flour or whole wheat tortillas
Preheat oven to 425 degrees.
In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.
In the middle of a tortilla place 1/4 cup shredded cheddar. You want the cheddar to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side. Place 1/4 cup of the shredded chicken mixture over top of the cheddar. Fold in the two edges where you stopped 2 inches with the mixture. Tightly roll the bottom of the tortilla over the mixture and roll until you have a long, tight, burrito tube. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.
Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over and bake another 8-12 minutes. Serve with salsa, sour cream and guacamole.
