Instructions

• In a large bowl, combine 2cupsshredded rotisserie chicken, 2cupsshredded Pepper Jack cheese, 1(15 ounce) canblack beans (rinsed and drained), and 1/2cupsalsa. Mix until evenly combined.
• Warm the 26-inch (10 count)Old el Paso soft flour tortillas briefly so they are pliable (for example, wrap in a damp paper towel and microwave 20–30 seconds or warm one at a time in a dry skillet).
• Divide the filling evenly among the 10 tortillas. Place about 1/4 cup of the filling down the center of each tortilla, roll up tightly, and place seam side down. Work on a flat surface and keep the rolls snug so they hold together.
• To bake: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the flautas seam side down on the sheet so they do not touch. Brush each flauta with oil (from the ingredient list). Bake 8–12 minutes, or until the tortillas are golden brown and crisp.
• To deep-fry: Pour enough oil into a deep pan for frying. Heat the oil over medium-high until hot and shimmering. Fry a few flautas at a time, turning as needed, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
• To pan-fry: Add a couple of tablespoons of oil to a skillet and heat over medium. Fry a couple of flautas at a time, turning to brown all sides, until the tortillas are golden and crisp. Drain on paper towels as needed.
• In a small bowl, stir together 1/2cupsour cream, 1tablespoonadobo sauce from a can of chipotle peppers, and 1lime juiced. Taste and add more adobo sauce if you want more heat.
• Serve the flautas whole or slice in half on the diagonal. Drizzle with the chipotle sour cream prepared in step 7 and enjoy.