Print

Chicken Flautas

Print Recipe

Ingredients

Scale
  • 2 cups cooked, shredded chicken (preferably Halal)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12–14 small flour or corn tortillas (make sure they are Halal-certified)
  • Vegetable oil for frying
  • Optional toppings: guacamole, salsa, sour cream, shredded lettuce, or cilantro

Ingredient Highlights

  • Shredded Chicken: The main protein in this recipe, chicken is easy to shred and absorb the flavors of the spices, making it the perfect filling for flautas.
  • Cheese: Shredded cheese adds a creamy, melty element to the flautas, complementing the savory chicken and spices.
  • Spices: Ground cumin, chili powder, paprika, and garlic add rich and aromatic flavors, giving the chicken filling a delicious kick.
  • Tortillas: You can use either flour or corn tortillas based on your preference. Both work wonderfully, but corn tortillas tend to give the flautas a more authentic crunch.

Instructions

Prepare the Chicken Filling:

  1. Cook the Chicken: If you haven’t already, cook the chicken by boiling, roasting, or using leftover chicken. Shred it using two forks or a stand mixer for quicker results.
  2. Sauté the Onions and Garlic: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
  3. Mix the Spices: Add the cumin, chili powder, paprika, salt, and pepper to the skillet with the onions and garlic. Stir to combine and cook for another minute, allowing the spices to bloom.
  4. Add the Shredded Chicken: Stir in the shredded chicken, making sure it’s evenly coated with the spices and aromatics. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  5. Add the Cheese: Remove the skillet from heat, and stir in the shredded cheese. The heat from the chicken mixture should melt the cheese, creating a creamy filling.

Assemble the Flautas:

  1. Warm the Tortillas: Heat the tortillas in the microwave for 20-30 seconds or in a dry skillet for about 10-15 seconds on each side. Warming them will make them easier to roll without cracking.
  2. Fill the Tortillas: Take a tortilla and spoon 2-3 tablespoons of the chicken and cheese mixture into the center. Roll the tortilla tightly, folding in the sides slightly as you roll to ensure the filling stays inside.
  3. Repeat: Continue this process with the remaining tortillas and chicken mixture.

Fry the Flautas:

  1. Heat the Oil: In a large frying pan or skillet, heat vegetable oil over medium-high heat. You want enough oil to submerge the flautas halfway, about 2-3 inches deep.
  2. Fry the Flautas: Carefully place the rolled flautas seam-side down into the hot oil. Fry in batches to avoid overcrowding the pan. Cook each batch for about 2-3 minutes on each side or until the flautas are golden brown and crispy.
  3. Drain the Flautas: Once crispy, use tongs to remove the flautas from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve and Enjoy:

  1. Serve the Flautas: Arrange the flautas on a serving platter and top with your favorite toppings like guacamole, salsa, sour cream, shredded lettuce, or cilantro. Serve immediately while they’re still warm and crispy.

Nutrition

Find it online: https://buttereats.com/chicken-flautas/