Cheesy Chicken and Cilantro Pesto Baked Flautas

For the chicken:
Toss the chicken breasts with olive oil, seasoning salt and cumin. Grill or pan-sear and bake until fully cooked. Remove and let cool before chopping the chicken up into small pieces.

For the flautas:
Spread a teaspoon (more or less) of pesto on one side of a flour tortilla. Top with a little chopped chicken, shredded cheese and then roll into a cigar-like shape.

Place the rolled tortilla, seam side down on a large rimmed baking pan. Bake at 350ºF for 10-12 minutes or until crispy and brown. Repeat with any remaining tortillas.

Serve with sour cream, salsa, guacamole, and hot sauce if desired.