CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE
Ole!!! Flautas are similar to taquitos, which are rolled tacos. These flautas use flour tortillas to give them light crispiness! The perfect accompaniment is chunky guacamole, with many of the same flavors from the flautas--enjoy!
Provided by Charmie777
Categories Chicken
Time 25m
Yield 12 flautas
Number Of Ingredients 17
Steps:
- FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
- Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
- Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
- Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
- Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
- Drain on paper towels and serve with Chunky Guacamole.
- CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
- Add remaining guacamole ingredients, and gently toss to combine.
- Season to taste with salt and pepper. Serve immediately.
CHICKEN FLAUTAS
Make and share this Chicken Flautas recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in saucepan and add water.
- Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
- Cool and use fork to pull chicken apart into long, thin shreds.
- In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
- For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
- Roll up tortilla tightly and secure with a toothpick.
- In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
- Drain on paper towel.
- Serve with favorite toppings, salsa, sour cream and guacamole.
Nutrition Facts : Calories 314, Fat 10.5, SaturatedFat 4.4, Cholesterol 31.9, Sodium 553.9, Carbohydrate 37.5, Fiber 2.4, Sugar 2.1, Protein 16.4
CHICKEN FLAUTAS
My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken.
Provided by AmbyDawn
Categories Lunch/Snacks
Time 35m
Yield 12 flautas
Number Of Ingredients 8
Steps:
- Bring saucepan of water and chicken to boil.
- Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
- Remove from pan.
- After chicken has cooled, shred with 2 forks and set aside.
- Chop onion and mince garlic.
- Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
- Mix in chicken and season with salt and pepper.
- Remove from heat and add in cheese.
- Mix well.
- Soften tortillas in microwave for 30 sec.
- Heat frying oil until small piece of tortilla floats and bubbles.
- Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
- I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
- Turn flautas frequently, cooking 2-3 minutes or until golden.
- Drain on paper towels and serve with creme and salsa, if desired.
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BAKED CREAMY CHEESY CHICKEN FLAUTAS - JO COOKS
From jocooks.com
4.7/5 (66)Total Time 45 minsCategory Appetizer, Main CourseCalories 311 per serving
- In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
- Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
- Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
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