I didn't put the measurements for the spices that I put on the chicken tenderloins because I just sprinkled a little bit of each onto the chicken before cooking.
Creamy Chicken Baked FlautasIngredients:
5 chicken tenderloins
2 small yellow onions (or 1 medium to large onion), diced
6 springs fresh cilantro, chopped
3 tbsp reduced fat cream cheese
3/4 cup Mexican Blend shredded cheese
1/4 tsp garlic powder
10 Flour tortillas
Sprinkle the following spices on the raw chicken: chili powder, oregano, salt, black pepper, and cumin. Cook the chicken all the way through on a grill pan set to medium high heat, about 4 minutes on each side. Remove chicken from the heat and let the meat rest for about 5 minutes. Shred the chicken using 2 forks to pull the meat apart.
In a large bowl, combine the shredded chicken, onion, cilantro, cream cheese, shredded cheese, and garlic powder until thoroughly mixed.
Place 10 flour tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave for 25 seconds, until soft and pliable.
Line a baking sheet with tin foil and spray with cooking spray. Preheat oven to 375 degrees.
Place chicken mixture down the center of each tortilla and roll the tortilla. Place, seam side down, on the baking sheet. After all the flautas are rolled and on the baking sheet, spray the tops of them with cooking spray. Place in the oven for 10 minutes. Turn each flauta over and bake for another 10 minutes until crispy and golden brown. I put green salsa on mine, but it would also be good with red salsa or cheese sauce.