Chicken Flautas

 Flan with Chicken

You simply can't go wrong with chicken wrapped in a tortilla for anything from burritos to quesadillas! We now have a newfound passion for falafel.

They resemble a cross between taquitos and chimichangas and are made with shredded chicken wrapped in flour tortillas and cooked in a skillet. They are simple to prepare and make wonderful evening meals when paired with Mexican rice and beans. They are also excellent party appetizers.

These have a lot of uses, which is a pretty amazing thing. Want we have here, you may substitute anything you like or have at home for the rotisserie chicken, cheddar, and Queso Blanco. 

You may substitute salsa or pickled jalapenos for the canned green chiles we've added for flavor and heat. Alternate cheese combinations including feta, Oaxaca, Monterey Jack, and pepper jack are also options. Try substituting shredded pork for the chicken as a variation.

Some advice:

When constructing, if tortillas are breaking, warm them up in the microwave first. Wrap a couple tortillas in a wet paper towel and heat for 20 seconds or until they are soft.

After being put together, if they start to unravel, pierce them with a toothpick or two to keep their form while cooking. Once cooked, they need to keep their form by themselves.

Used the recipe? Comment below and let us know how it went.

INGREDIENTS

• 2 cups of cooked, shredded chicken
• 1/4 cup of chopped green chilies from a can
• 1 cup of grated cheddar
• 1 cup white cheese (or crumbled feta)
• Kosher salt, 1/2 teaspoon (omit if the chicken is already seasoned)
• 1 teaspoon spicy sauce, if desired
• 10 tortillas 7" in diameter
• 1/2 cup neutral vegetable, canola, or other oil
• To serve: guacamole, sour cream, and pico de gallo

DIRECTIONS

Combine the chicken, cheese, chilies, salt, and spicy sauce in a large bowl (if using).

Place a single tortilla on the work surface. On the bottom third of the tortilla, put a quarter cup of the chicken mixture. Place on a plate seam side down after firmly rolling. Use the remaining tortillas and filling to repeat.

Oil should be heated in a 10" skillet to a temperature of between 350 and 375 degrees F. (A sizzle should be audible as soon as the food contacts the oil.)

Seam side down, and add 3 of the flautas to the oil. Cook for 2 to 3 minutes, flipping every 30 to 60 seconds, until golden all over. Flautas should be moved to a big dish or baking sheet coated with paper towels. Repeat with the rest of the flautas. Serve right away with guacamole, sour cream, and pico de gallo.