Instructions

• Preheat the oven to 400°F (200°C).
• In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped medium onion and minced garlic; cook about 3 minutes until the onion is softened.
• Add the 3/4 cup drained corn to the skillet and cook 2 more minutes, stirring.
• Add the 2 cooked, shredded chicken breasts, 1 cup salsa, and 1/2 cup sour cream to the skillet. Stir and cook about 3 minutes until heated through. Remove from heat and stir in 1 1/2 cups Tex‑Mex cheese until combined and slightly melted.
• Warm the 10 flour tortillas in the microwave about 30 seconds, until pliable.
• Lightly butter a 9×13‑inch baking dish using some of the 1/4 cup melted unsalted butter.
• Divide the chicken mixture evenly among the 10 tortillas. Lay a tortilla flat, place the filling along one edge, roll tightly, and place seam‑side down in the prepared baking dish. Repeat with the remaining tortillas.
• Brush the tops of the rolled tortillas with the remaining melted butter.
• Bake for about 15 minutes, or until the tortillas are golden brown.
• While the flautas bake, make the guacamole: halve and pit the avocado, scoop into a small bowl and mash. Dice the medium tomato and finely chop the 1/2 jalapeño and 1 tablespoon chopped cilantro; add them to the mashed avocado with 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
• Serve the baked creamy cheesy chicken flautas with the guacamole spooned over or served on the side.