Crispy Chicken Flautas
Rolled corn tortillas fried until crackling, packed with seasoned shredded chicken.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
These flautas feature well-seasoned shredded chicken tightly rolled in corn tortillas and fried until the shells turn golden and crisp. Serve them with cool crema, salsa, and shredded lettuce for a satisfying appetizer or main course that works well for weeknight dinners or party platters.
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup vegetable oil, for frying
- 1/2 cup crema
- 1/2 cup salsa
- 1 cup shredded lettuce
- 12 toothpicks
Method
-
In a medium bowl, combine the shredded chicken, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well so the chicken absorbs the liquid and spices.
-
Stir the shredded Monterey Jack cheese into the chicken mixture until evenly distributed.
-
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften them for rolling.
-
Place about 2 tablespoons of the chicken mixture along the center of each tortilla and roll tightly into a cylinder. Secure each flauta with a toothpick to hold its shape.
-
Heat the vegetable oil in a 9-inch skillet over medium-high heat until it reaches 350°F.
-
Fry the flautas in batches of 3 to 4, turning occasionally, until golden brown and crisp on all sides, about 3 to 4 minutes per batch.
-
Transfer the fried flautas to a paper towel-lined plate to drain excess oil. Remove the toothpicks once cool enough to handle.
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Crispy Chicken Flautas
These flautas feature well-seasoned shredded chicken tightly rolled in corn tortillas and fried until the shells turn golden and crisp. Serve them with cool crema, salsa, and shredded lettuce for a satisfying appetizer or main course that works well for weeknight dinners or party platters.
1 hr 4 servings 420 cal
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup vegetable oil, for frying
- 1/2 cup crema
- 1/2 cup salsa
- 1 cup shredded lettuce
- 12 toothpicks
Method
- 1
In a medium bowl, combine the shredded chicken, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well so the chicken absorbs the liquid and spices.
- 2
Stir the shredded Monterey Jack cheese into the chicken mixture until evenly distributed.
- 3
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften them for rolling.
- 4
Place about 2 tablespoons of the chicken mixture along the center of each tortilla and roll tightly into a cylinder. Secure each flauta with a toothpick to hold its shape.
- 5
Heat the vegetable oil in a 9-inch skillet over medium-high heat until it reaches 350°F.
- 6
Fry the flautas in batches of 3 to 4, turning occasionally, until golden brown and crisp on all sides, about 3 to 4 minutes per batch.
- 7
Transfer the fried flautas to a paper towel-lined plate to drain excess oil. Remove the toothpicks once cool enough to handle.
- 8
Arrange the flautas on a serving platter and top with shredded lettuce, crema, and salsa before serving.
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