Chicken Flautas
photo by Tee Lee
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 flautas
ingredients
- 2 boneless skinless chicken breasts
- 1 onion
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 3 1⁄2 ounces queso fresco, crumbled (or sub. feta cheese)
- 12 corn tortillas
- oil (for frying)
- salt and pepper (to season)
directions
- Bring saucepan of water and chicken to boil.
- Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
- Remove from pan.
- After chicken has cooled, shred with 2 forks and set aside.
- Chop onion and mince garlic.
- Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
- Mix in chicken and season with salt and pepper.
- Remove from heat and add in cheese.
- Mix well.
- Soften tortillas in microwave for 30 sec.
- Heat frying oil until small piece of tortilla floats and bubbles.
- Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
- I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
- Turn flautas frequently, cooking 2-3 minutes or until golden.
- Drain on paper towels and serve with creme and salsa, if desired.
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Reviews
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I took full advantage of the mention of leftovers for filling. I used some Mexican shredded beef that was in the freezer which was the only filling I used. I heated 1/4" oil in the saucepan and followed the directions. The whole recipe is written around the technique, which in my opinion, is the best I've found yet. Bravo.
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I love chicken flautas, but do make them a bit differently. I actually do not use any garlic or onions; instead, I cook the chicken in a pan with sazon seasoning (Goya product found in any grocery store - mexican food section) to give it a little kick. I then mix together the chicken with a jar of picante sauce (I prefer medium. They have mild as well but it is excellent) and then put mixture on tortilla. I also use monterrey jack cheese or a nacho cheese blend, which tastes just fine. Do not use cheddar though, as it gives it a weird taste. Either way, these are my favorite mexican food, and I have been told the way I make them even tastes better than the ones they sell at a popular mexican restaurant in my area...
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Tweaks
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This is a great recipe, and I've made it twice now. The first time, I just used the cheese we already had (a four-cheese Mexican blend from Costco), and added one tsp of cumin (which I had seen in many other recipes when I was researching)--they were awesome, and this is a great recipe. Note that the corn tortillas I used are about 6" in diameter, so I ended up with 24 flautas (I cooked six at a time in the oil, for about 1.5 minutes per side). My second modification was to add a third garlic clove, and adjust the seasoning, so I used 1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper, and I added the spices to the onions and garlic as they were softening in the pan, as this made it easier to mix the spices . . . then they were evenly distributed when I mixed in the shredded chicken, and later, the cheese. Yesterday, we only had crumbled Feta on hand, so I used that, and we liked the way they turned out. This recipe is definitely a keeper, and is in our recipe book for good! Thank you for sharing! P.S. While the oil was still hot, I cut the remaining corn tortillas into quarters, added a dozen at a time to the hot oil for one minute per side, tossed on a cooling rack and salted (mixture salt, pepper and lime zest) immediately while hot and oily, then transferred to paper towels. You can't beat homemade chips with fresh guacamole or salsa!
RECIPE SUBMITTED BY
<p>I am very interested in healthy living and put an emphasis on healthy cooking techniques, as well as try to balance good cooking with working 50 hour weeks. I also enjoy traveling, and have lived (and eaten well) in Spain, Mexico, and France. Mexican food is my favorite ethnic food, if authentic.</p>