Crispy Chicken Flautas (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 cups Monterey Jack cheese, grated
02 -
5 cups chicken, shredded from a rotisserie
03 -
4 tbsp taco seasoning
04 -
2 small cans (4 oz each), green chiles chopped and drained
05 -
1/2 tsp salt
→ For Assembly & Cooking
06 -
20 tortillas, 6-inch, soft flour
07 -
Canola oil (for frying)
08 -
20 toothpicks to keep flautas rolled
→ Serving Suggestions
09 -
Pico de gallo, fresh and chilled
10 -
Tangy sour cream for dipping
11 -
Salsa of your choice
12 -
Guacamole made fresh
# Instructions:
01 -
Toss your pulled chicken in a big bowl with salt and taco seasoning until it's all coated. Stir in grated cheese and the drained green chiles, making sure everything's blended well.
02 -
Spoon about 1/3 cup of the chicken mix onto a tortilla and wrap it up tightly. Use a toothpick to secure the seam. Do the same with remaining filling and tortillas.
03 -
Set your oven to 250°F to keep things warm. Heat about a half-inch of oil in a cast iron skillet over medium heat, aiming for 375°F. Fry 4 flautas at a time, flipping them to get them crispy and golden all around—should take 1-2 minutes per batch. Let them drain on a baking sheet with paper towels as you work through the batches. Keep the done ones warm in the oven.
04 -
Serve these crunchy flautas straightaway. Dip them in guac, salsa, pico de gallo, or sour cream. They're best hot!
# Notes:
01 -
Stick a toothpick through each one to hold it together while frying, so they don't fall apart!