Crispy Mexican Chicken Flautas (Print Version)
# Ingredients:
→ For the Filling
01 -
5 cups shredded rotisserie chicken
02 -
4 tablespoons taco seasoning
03 -
½ teaspoon salt
04 -
2 cups shredded Monterey Jack cheese
05 -
2 cans (4-ounce each) chopped green chiles, drained
→ For Assembly and Frying
06 -
20 soft flour tortillas (6-inch size)
07 -
20 toothpicks for securing
08 -
Canola oil for frying
→ For Serving
09 -
Sour cream for dipping
10 -
Fresh guacamole
11 -
Pico de gallo
12 -
Your favorite salsa
# Instructions:
01 -
In a large bowl, combine the shredded chicken with taco seasoning and salt, tossing until well coated. Mix in the shredded Monterey Jack cheese and drained green chiles until evenly distributed.
02 -
Take one tortilla and spoon about ⅓ cup of the chicken mixture down the center, forming it into a tight line. Roll the tortilla tightly around the filling, then secure it by weaving a toothpick through the overlapping edges, parallel to the roll. Repeat with remaining tortillas and filling.
03 -
Preheat your oven to 250°F to keep cooked flautas warm. Heat ½-inch of oil in a large cast iron skillet over medium heat until it reaches 375°F. Working in batches of 4, fry the flautas until golden brown on all sides, about 1-2 minutes per batch. Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying remaining batches.
04 -
Serve these crispy flautas hot with sour cream, guacamole, pico de gallo, and your favorite salsa for dipping.
# Notes:
01 -
Remember to secure each flauta with a toothpick before frying to prevent them from unraveling during cooking.