Oven Fried 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.

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.

OVEN FRIED FLAUTAS

Steps:

• Heat oven to 400 degrees.
• Place ground beef, onion, and garlic in a large skillet that has been sprayed with cooking spray and brown over medium-high heat.
• Using a spatula crumble beef into small pieces as it cooks.
• Add the chili powder, oregano, paprika, cumin, pepper, Worcestershire sauce and chile sauce to the pan and mix well.
• Wrap 6 of the corn tortillas at a time in a damp kitchen towel and warm briefly in the microwave- just enough to soften.
• For each flauta, spray both sides of 2 tortillas with cooking spray.
• Lay the tortillas down so they overlap by 4 inches.
• Spoon 1/4 cup or so of filling down the side of the paired tortillas and roll up tightly, the beef mixture should be in the center.
• Place on a heavy cookie sheet.
• Repeat with the others.
• Bake flautas, at 400 degrees until the tortillas are crisp, about 15 minutes.
• Serve with salsa, sour cream and guacamole.

BEEF FLAUTAS

Steps:

• In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

FLAUTAS

Steps:

• In a nonstick frying, pan cook meat until no pink remains.
• Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
• Stir in oregano, cumin, salt, cinnamon, and cloves.
• Cover and cook over low heat for 3 minutes stirring occasionally.
• Remove from heat and set aside.
• Heat a nonstick pan at a medium-low heat.
• For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
• Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
• Roll up so that the filling is in the middle and secure with a wooden toothpick.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
• Turn as required to brown them evenly all over.
• Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
• Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
• Remove toothpicks and serve with salsa and sour cream.

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.

CRISPY BAKED CHICKEN FLAUTAS

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.

FAKE-OUT FLAUTAS

Steps:

• Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.
• Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl.
• Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.