Chevys Crispy Chicken Flautas Recipes

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BAKED CHICKEN FLAUTAS



Baked Chicken Flautas image

I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.

Provided by cesi85

Time 1h15m

Yield 7

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breast halves
½ medium onion, cut into chunks
2 cloves garlic
1 tablespoon salt
2 tablespoons vegetable oil
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
½ cup vegetable oil for frying
14 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
  • Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
  • Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 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.

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

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

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