EASY CHICKEN FLAUTAS
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
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
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g
SHREDDED CHICKEN FLAUTAS
An easy Tex-Mex favorite made with shredded chicken, these chicken flautas are stuffed with cheese and onions and topped with classic toppings!
Provided by Nick
Categories Entree
Time 45m
Yield About 12 Flautas
Number Of Ingredients 14
Steps:
- Shred or chop cooked chicken (I like to use a rotisserie chicken) until you have about three cups of chicken.
- In a medium skillet, add olive oil, onion, and chicken. Cook until onions soften, 3-4 minutes. Then add seasonings and remove from heat.
- Heat fry oil in a high-walled skillet over medium heat. Working with one flour tortilla at a time, fill with a about 1/4 cup of filling and a small handful of grated cheese. Roll the tortilla into a tight cylinder. Place the rolled flauta in the hot oil, seam-side down so it seels.
- Continue to roll the flautas as you fry the flautas until you run out of filling. Fry the flautas for about 2 minutes per side until they are golden brown.
- Remove flautas from the hot oil and let drain on a few paper towels.
- Serve flautas with avocado, cilantro, sour cream, and salsa.
- Leftover flautas keep great in the fridge for a few days. Reheat in a 300˚F oven for a few minutes until warmed through and crispy.
Nutrition Facts : ServingSize 3 flautas, Calories 885, Carbohydrate 86g, Protein 45g
FLAUTAS WITH SHREDDED CHICKEN
Flautas means "little flutes" in spanish and refers to the shape of these crispy filled tortillas. The chicken in flavored with chiles, onion, and tomato. At first I was a bit worried about the chicken being too spicy, but once it was cooked with the tortilla wrapped around it the heat was just perfect for us. You might consider using less chiles. From Williams Sonoma Mexican
Provided by cookiedog
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside.
- Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking).
- In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly.
- Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest.
- Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.
BAKED CHICKEN AND SPINACH FLAUTAS FROM HEALTHY. DELICIOUS.
I found this recipe online: Baked flautas/taquitos stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don't have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.
Provided by MoreWithLessMom
Categories Lunch/Snacks
Time 45m
Yield 10 flautas, 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Nutrition Facts : Calories 1261.6, Fat 48.5, SaturatedFat 18.7, Cholesterol 256.1, Sodium 3518, Carbohydrate 111.5, Fiber 7.7, Sugar 10.9, Protein 76.1
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