Fried Chicken Flautas Recipes

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 WITH AVOCADO CREAM

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
• Preheat oven to 200 degrees F.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
• To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
• To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

MEXICAN-STYLE CHICKEN FLAUTAS

Steps:

• Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
• Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
• Add ⅙ of the filling to each flour tortilla. It's best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
• Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
• Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.

CHICKEN FLAUTAS (TAQUITOS)

Steps:

• Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
• Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
• Soften the tortillas 3 or 4 at a time on a plate covered in plastic wrap in the microwave. Start with 15-30 seconds. You want them to be pliable enough that they don't crack when rolled. Take one tortilla at a time (keep the rest covered!) and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. (Stick the toothpick in directly adjacent to the flauta, then poke it back out.) Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
• Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry for 2-3 minutes until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.

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.

FRIED CHICKEN FLAUTAS RECIPE

Steps:

• Prepare the chicken filling: Heat the olive oil in a skillet over medium heat. Once heated, add in the onion, jalapeño peppers, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken, salsa, and lime juice. Remove from heat.
• Prepare the tortillas: Warm the tortillas by wrapping the stack of them in damp paper towels and microwaving for a minute.
• Prepare the flautas: Place about 2 tablespoons each of chicken filling and a sprinkling of cheese in the middle of each tortilla. Roll the tortillas up tightly and place them seam side down on a plate.
• Fry: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan, seam side down, and fry for about 1-2 minutes. Then, flip the flautas and fry for another 1-2 minutes until golden brown. Add the remaining vegetable oil to the pan as needed and repeat this process with the remaining flautas.
• Serve: Serve the flautas with your favorite toppings such as lettuce, cilantro, salsa, and sour cream.

MEXICAN STYLE CHICKEN FLAUTAS

Steps:

• Add the chicken to the previously heated tortillas, and roll.
• Stick a toothpick through each flauta to prevent it from unrolling.
• Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.
• Pat dry the excess oil with a paper towel and remove the toothpicks.
• Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.

CHICKEN FLAUTAS

Steps:

• Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.
• If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they're more pliable and easier to roll. Fill, roll and repeat.
• To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE

Steps:

• FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
• Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
• Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
• Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
• Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
• Drain on paper towels and serve with Chunky Guacamole.
• CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
• Add remaining guacamole ingredients, and gently toss to combine.
• Season to taste with salt and pepper. Serve immediately.

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!

BAKED CHEESY CHICKEN FLAUTAS

Steps:

• Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
• In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
• Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

CHICKEN FLAUTAS

Steps:

• In a large bowl, mix together the chicken, salsa, minced onion, jalapeño pepper, cumin, lime juice and grated cheeses.
• Fill skillet with oil so that it is about 1 inch deep. Heat to medium, around 350-375F.
• Wrap corn tortillas in a towel and place on a plate. Heat in a microwave for 1 minute. Remove from the microwave and let the tortillas rest in the towel for 1-2 more minutes. This allows the tortillas to soften and be more pliable.
• Spoon one heaping tablespoon in the middle of a tortilla. Spread it in a line across the middle of a tortilla. Tightly roll the tortilla into a cylinder. If desired, stick a toothpick in the tortilla to hold it in place.
• Using tongs, place the flauta into the hot oil. If not using toothpicks, try to place the folded part of the tortilla at the bottom so that it does not open up during frying.
• Let the flauta fry for 2-3 minutes (or until browned), then flip. Fry for another 2-3 minutes . Make sure that the flauta is nicely browned before removing from the hot oil.
• Using tongs, remove the flauta from the oil and place on a paper towel to drain excess oil.
• Cook remaining flautas and add a little extra oil to the frying pan as needed.
• If desired, serve with pico de Gallo, guacamole and sour cream.

CHICKEN FLAUTAS RECIPE

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F.
• In a medium bowl, combine the chicken, salsa, diced chiles, cheese, garlic salt and pepper.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
• Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt.
• Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.