Baked Creamy Cheesy Chicken Flautas

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each medium onion (chopped)
  Ingredient note

  Source: 1 medium onion (chopped)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• ¾ cup corn (canned and drained)
  Ingredient note

  Source: ¾ cup corn (canned and drained)
• 2 each chicken breasts (I used 2 chicken breasts from a roasted chicken, cooked and shredded)
  Ingredient note

  Source: 2 chicken breasts (I used 2 chicken breasts from a roasted chicken, cooked and shredded)
• 1 cup salsa (store bought)
  Ingredient note

  Source: 1 cup salsa (store bought)
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• 1½ cups Tex Mex (or Mexican cheese blend, I used Kraft)
  Ingredient note

  Source: 1½ cups Tex Mex (or Mexican cheese blend, I used Kraft)
• 10 each flour tortillas (6 inch)
  Ingredient note

  Source: 10 flour tortillas (6 inch)
• ¼ cup butter (unsalted, melted)
  Ingredient note

  Source: ¼ cup butter (unsalted, melted)
• 1 each avocado
  Ingredient note

  Source: 1 avocado
• 1 each medium tomato
  Ingredient note

  Source: 1 medium tomato
• ½ each jalapeno pepper
  Ingredient note

  Source: ½ jalapeno pepper
• 1 tablespoon lime juice (from 1/2 lime)
  Ingredient note

  Source: 1 tablespoon lime juice (from 1/2 lime)
• 1 tablespoon cilantro (chopped)
  Ingredient note

  Source: 1 tablespoon cilantro (chopped)
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon pepper (or to taste)

1. Preheat oven to 400℉.
2. In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
3. Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
4. Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
5. Bake for about 15 minutes or until tortillas turn golden brown.
6. While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
7. Serve guacamole over flautas and enjoy.