Flautas De Pollo Recipes

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!

CRISPY FLAUTAS

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.

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.

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.

FLAUTAS DE POLLO RECIPE

Steps:

• Cook chicken in the Rice Mix for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed) Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot. MeanwhileFill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape. Deep fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and serve 2-3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.