Crispy Chicken Flautas (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
5 cups pulled rotisserie chicken
02 -
4 tablespoons of taco spices
03 -
2 cups grated Monterey Jack cheese
04 -
½ teaspoon of table salt
05 -
2 small cans (4 oz each) of drained diced green chiles
→ Assembly & Frying
06 -
20 small (6-inch) flour tortillas
07 -
20 picks to hold flautas together
08 -
Oil (canola works well) for frying
→ Serving Suggestions
09 -
Cool sour cream for dipping
10 -
Homemade guacamole
11 -
Chunky pico de gallo
12 -
Your choice of salsa
# Instructions:
01 -
In a big bowl, add the shredded chicken, taco spices, and salt. Stir it up until everything is combined. Next, toss in the grated cheese and chiles, and give it another mix so the filling is blended well.
02 -
Grab a tortilla and spread about 1/3 cup of the chicken mix in a line down the center. Roll it snugly around the filling, making sure it's tight. Use a toothpick to pin the edges together so it stays rolled. Do this for the rest of the tortillas and filling.
03 -
Set your oven to 250°F to keep the flautas warm once fried. Pour about ½ inch of oil into a large skillet and warm it over medium heat until it hits 375°F. Fry 4 flautas at a time, turning to brown evenly on every side, which should take around 1-2 minutes. Place them on a baking sheet lined with paper towels, then keep them warm in the oven while you fry the rest.
04 -
Serve the flautas while they’re still crispy and hot. Pair them with sour cream, guacamole, pico de gallo, and some salsa for dipping.
# Notes:
01 -
Make sure to secure the rolled flautas with a toothpick before frying so they don’t fall apart in the oil.