Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
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