Chicken Flautas
These chicken flautas are made with flour tortillas filled with shredded chicken, cheese and salsa then fried to crispy perfection. An easy recipe ready in less than 30 minutes!
Ingredients
- 3 cups shredded chicken , I like to use rotisserie chicken
- 1 cup shredded Monterey jack cheese
- ½ cup salsa
- ¼ cup sour cream
- 1 (4-ounce) can diced green chiles
- 1 teaspoon chili seasoning
- Kosher salt , to taste
- Ground black pepper , to taste
- 12 6-inch flour or corn tortillas
- Vegetable oil , or canola oil, for frying
Optional toppings: Shredded lettuce, Tomatoes, Guacamole, Sour cream, Salsa, Onions, etc.
Instructions
- Prep. Preheat the oven to 200°F to keep flautas warm after pan frying. Set a wire baking rack in a baking dish.
- In a medium bowl, stir together 3 cups chicken, 1 cup cheese, 1/2 cup salsa, 1/4 cup sour cream, 1 can diced chiles, and 1 teaspoon chili seasoning. Season with salt and pepper.
- Lay tortilla on a flat surface. Place 3 Tablespoons chicken mixture in the center of the tortilla and roll tightly around the filling. Secure with a toothpick. Repeat with remaining tortillas.
- Heat oil. Fill a large, deep saucepan with 3/4-inch oil. Heat over medium heat to 375°F.
- When the oil is hot, add 2 to 4 flautas using tongs. Fry, turning as needed, 2 to 4 minutes, or until golden brown on all sides. Adjust heat to maintain oil temperature to avoid frying too quickly.
- Transfer to a paper towel–lined plate and immediately season with salt. Drain briefly, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas.
- Serve. Remove toothpicks. Serve warm with desired toppings.
Notes
Tortillas: To prevent cracking, heat them in the microwave for 20-30 seconds between damp paper towels.
Make Ahead: The filling and assembled flautas can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to fry.
Store: While these are best fresh, leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until heated through.
Freeze: Assemble the flautas and freeze before frying. Place on a baking sheet and freeze for 1 to 2 hours, or until firm, then transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw before frying.
Nutrition
Serving: 2flautas, Calories: 213kcal, Carbohydrates: 26g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 357mg, Potassium: 203mg, Fiber: 4g, Sugar: 2g, Vitamin A: 374IU, Vitamin C: 7mg, Calcium: 205mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
