- 1 large chicken breast

- Cooking spray

- 1 teaspoon olive oil

- 1 cup chopped yellow or white onion (about ½ onion)

- 2 teaspoons chipotle powder

- ¾ teaspoon ground cumin

- ½ teaspoon salt

- 4 to 5 cloves of garlic, chopped

- 3 cups cooked pinto beans

- ½ cup Roasted Hatch Green Chile

- Juice of ½ a lime

- 1 cup sweet corn kernels

- 12 flour tortillas

1. Preheat oven to 425 degrees and lightly grease both a baking dish and baking pan.

2. With a large knife, butterfly the chicken breast. Season it with your favorite spices (I use a little cumin, salt, pepper, and chipotle powder). Place the breast in a baking dish and bake for 15 minutes. Remove when chicken is cooked all the way through. Using a fork or a knife, shred or thinly slice the chicken breast.

3. Heat up the oil in a large sauté pan over medium heat. Add in the onion and cook until it begins to brown, about 5 minutes. Add the chipotle powder, cumin, salt, and garlic and cook for another 30 seconds. Remove from heat.

4. In a large bowl, combine the beans, Roasted Hatch Green Chile, and lime juice. Using a potato masher or a spoon, mash the ingredients together until a paste forms. (It’s okay if there are still some whole beans.) Fold in the sautéed onions, shredded chicken breast, and corn.

5. Using a griddle, your oven, or the microwave, warm up the tortillas. Spread two heaping tablespoons in a line toward the left side of one of the tortillas from top to bottom. Roll the tortilla tightly from left to right. Place the flauta seam side down on the baking sheet about 1-2 inches apart. Keep going until you run out of tortillas or filling.

6. Lightly coat them all with cooking spray and bake for 10 minutes, until the bottoms are golden. Turn the flautas over and bake until both sides are golden and crispy, another 5-7 minutes. Serve warm topped with lettuce, tomatoes, and Roasted Hatch Green Chile.