Chicken Flauta Casserole with Guacamole

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Make the chicken filling.

   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • In a large bowl, combine the cooked onion and garlic, shredded chicken, softened cream cheese, 1 cup of the shredded cheese, diced green chiles, cumin, chili powder, salt, and pepper.
   • Mix well until everything is evenly combined.
3. 3

   Assemble the flautas.

   • Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
   • Spoon about 1/3 cup of the chicken filling onto the lower third of each tortilla.
   • Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
   • Continue until all the filling and tortillas are used.
4. 4

   Prepare the sauce and bake the casserole.

   • In a medium bowl, whisk together the enchilada sauce and sour cream until smooth.
   • Pour the sauce evenly over the rolled tortillas in the baking dish.
   • Sprinkle the remaining 2 cups of shredded cheese over the top.
   • Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. The internal temperature should reach 165°F (74°C).
5. 5

   Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions.