Flautas De Pollo Chicken Flautas Recipes

CHICKEN FLAUTAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
• In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
• Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
• Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

EASY TRADITIONAL MEXICAN CHICKEN FLAUTAS RECIPE

Steps:

• Place chicken in a medium saucepan, add water to cover. Cook on medium heat, simmering for 20 minutes or until chicken is cooked through.
• Drain chicken and set aside to cool. When cool enough to handle, shred or chop into small pieces. Toss the chicken with the salt, chile powder & pepper and set aside in a medium bowl.
• Heat up your tortillas in the microwave until very soft.
• On your prep surface place a tortilla and scoop about 3-6 Tbs of chicken filling in your tortilla on one side. Roll tortilla into a flute shape. Place on a plate and press down with seam side down, this helps hold the flute shape. Continue until all flautas are rolled.
• In a large skillet with 1/4 inch of oil, heat until oil is hot. You can test your oil either by placing a small piece of corn tortillas in the oil or a chopstick. If small bubbles form immediately, it is hot enough. Fry tortillas, turning as needed until golden. Drain on paper towels and serve with optional garnishes and sides.

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Steps:

• Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
• Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
• Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
• Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
• Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
• Serve with desired topping and enjoy!

EASY CHICKEN FLAUTAS

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.

CHICKEN FLAUTAS AHOGADAS

Steps:

• Fill a large saucepan halfway with water and bring to a boil over high. Thinly slice half the onion crosswise into thin rounds, leaving the remaining onion half in one large piece. Add the onion wedge, tomatillos, chiles and garlic to the boiling water, reduce the heat to medium-low and simmer, stirring occasionally, until softened and tomatillos take on a yellow-green hue, about 10 minutes. Reserve 1 cup cooking water and pour the remaining contents of the saucepan into a colander to drain.
• While tomatillos cool, toss the chicken with the cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Coarsely chop the cooked onion, garlic and chiles, discarding chile stems. Transfer to a blender with 1/4 cup reserved cooking water and blend until chunky. Add the tomatillos and another 1/2 cup reserved cooking water and blend until smooth.
• Heat 1 tablespoon oil in the saucepan over medium. Add the sauce and 1 teaspoon salt. Pour the remaining 1/4 cup reserved cooking water into the blender jar, swirl around to catch any remnants in blender, then pour the mixture into the saucepan. Simmer over low, stirring often, until flavors meld, about 10 minutes. Cover and keep warm.
• While the sauce cooks, wrap the tortillas in a damp dish towel and microwave, 1 minute. Shuffle the tortillas to redistribute the heat, then microwave, 1 minute more. Transfer to a dry dish towel and wrap tightly to keep warm.
• Heat about 1/2-inch oil in a large, heavy skillet over medium-high. To test if it's hot enough, tear off a small piece of tortilla, add to oil and flip after 30 seconds; the tortilla should turn light golden-brown. (You'll need to make sure the oil is properly heated so the flautas become crisp.) Working with one at a time, pull out a warm tortilla and add about 2 tablespoons chicken in a line down the center of the tortilla. Roll tightly and secure crosswise using two toothpicks.
• Once you've rolled all 12 tortillas, gently transfer them to the hot oil using tongs and cook, seam side down, until golden brown on all sides, turning occasionally, about 4 to 5 minutes. (Work in batches to avoid crowding.) Using tongs, tilt flautas over skillet to allow excess oil to drain, then transfer flautas to a paper towel-lined platter and carefully remove and discard toothpicks.
• To serve, divide the sauce among 4 shallow bowls (about 1/2 cup per serving). Divide the flautas among bowls and slather flautas with crema. Top with cheese, sliced onion and cilantro and serve immediately.

FLAUTAS DE POLLO

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute onion and garlic in butter.
• Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
• Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
• Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
• Bake for 20 minutes, or until crisp.

FLAUTAS DE POLLO CON QUESO

Steps:

• In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
• On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
• Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
• Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
• Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
• Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
• Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
• Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
• Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
• (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.