Chevys Crispy Chicken Flautas Recipe Recipe For Meatloaf

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CHICKEN FLAUTAS



Chicken Flautas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 Hass avocado, halved and pitted
1/2 cup sour cream
2 limes (1 halved, 1 cut into wedges)
Kosher salt
6 radishes, thinly sliced
3 cups shredded rotisserie chicken
1 1/2 cups fresh salsa
Vegetable oil, for frying
16 corn tortillas
2 tablespoons roughly chopped fresh cilantro

Steps:

  • Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
  • Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
  • Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
  • Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams

CRISPY FLAUTAS



Crispy Flautas image

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Provided by KIWICOTTONBALL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 11

1 teaspoon vegetable oil
½ green bell pepper, chopped
½ onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

Steps:

  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
  • Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
  • Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  • Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g

CRISPY BAKED CHICKEN FLAUTAS



Crispy Baked Chicken Flautas image

Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

Steps:

  • Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
  • Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
  • Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

EASY CHICKEN FLAUTAS



Easy Chicken Flautas image

Rolled tacos; these are the best. I learned how to make them and my husband loved them.

Provided by Starla Barnes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 13

¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
⅛ teaspoon salt
1 ½ cups cooked shredded chicken
8 flour tortillas
oil for frying, or as needed
toothpicks

Steps:

  • Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
  • Heat oil in a large, heavy saucepan or deep-fryer.
  • Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
  • Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 31.4 g, Cholesterol 34.9 mg, Fat 18.9 g, Fiber 2 g, Protein 12 g, SaturatedFat 6.1 g, Sodium 366.8 mg, Sugar 0.3 g

CRISPY CHICKEN FLAUTAS



Crispy Chicken Flautas image

Crisp flautas are usually fried and full of fat. This recipe offers a grilled and reduced fat version. Serve wtih pico de gallo and non-fat sour cream, unless you don't give a hoot and have major oink tendencies like myself, in which case, go hog wild and use full-fat stuff.

Provided by Sandi From CA

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 chicken breasts, bone in
salt and pepper, to taste
2 tablespoons chicken stock, plus extra for tortillas
1 onion, chopped
1/2 poblano pepper, chopped
1/2 green bell pepper, chopped
1 cup canned tomato, drained and chopped
12 corn tortillas
cooking spray

Steps:

  • Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.
  • Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.
  • Add tomatoes and shredded chicken and simmer for 10 minutes.
  • Remove from heat, cool and drain any excess liquid.
  • Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
  • Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.
  • You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.

Nutrition Facts : Calories 292.8, Fat 10.6, SaturatedFat 2.8, Cholesterol 62, Sodium 148.5, Carbohydrate 26.1, Fiber 4.2, Sugar 2.5, Protein 23.8

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