The BEST Chicken Flautas
dapted a recipe for these that I have now made at least five times! I am addicted! The first time that I made them I made a single batch and it was not enough so I have now decided that each time I make them I will be making a double if not triple batch! They are way easier to make then you would think, the are usually fried in the restaurant BUT I hate deep frying anything in my house because of the small and the clean up. Because of that I bake them and they are much better this way! (in my personal opinion of course!) You could also adapt this yourself if you wanted to by using other types of meat or maybe even making the vegetarian if you choose! The recipe calls for salsa and if you wanted to get really creative you could make your own and use that instead of jarred salsa! I did this once because I made these for a super bowl party and was already making so extra salsa any way!
I will also be posting the Jalapeño Jelly recipe and my homemade blender salsa recipe!
So here is the Recipe! I am posting my double recipe!
Chevy's
Chicken Flautas
Copycat Recipe
12 10 inches flour tortillas
1 cup chopped onion
2 garlic clove, minced
2 teaspoon cooking oil
4 cups shredded cooked chicken
2 cup canned black bean, rinsed and drained (I personally do not like beans so I never include this inside my flautas I make beans to go on the side)
1 cup bottled salsa
1 cup shredded Mexican blend cheese
4 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying (I also do not fry any of the cilantro. I go the mess free route)
6 cups shredded lettuce
Optional Garnishes
guacamole
bottled salsa
sour cream
cilantro
For The Filling: In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
Fry the Flautas: Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degree oven while frying remaining flautas.
Bake Flautas: : Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degree oven for 30 to 40 minutes or until golden brown and heated through.
To Serve: Remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro. The dipping sauce is Jalapeno Jelly.
Copycat Recipe
12 10 inches flour tortillas
1 cup chopped onion
2 garlic clove, minced
2 teaspoon cooking oil
4 cups shredded cooked chicken
2 cup canned black bean, rinsed and drained (I personally do not like beans so I never include this inside my flautas I make beans to go on the side)
1 cup bottled salsa
1 cup shredded Mexican blend cheese
4 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying (I also do not fry any of the cilantro. I go the mess free route)
6 cups shredded lettuce
Optional Garnishes
guacamole
bottled salsa
sour cream
cilantro
For The Filling: In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
Fry the Flautas: Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degree oven while frying remaining flautas.
Bake Flautas: : Spoon about 1/2 cup of filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degree oven for 30 to 40 minutes or until golden brown and heated through.
To Serve: Remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro. The dipping sauce is Jalapeno Jelly.
NOTES: I never use
tooth picks either. I place seam side down on the pan and once they are baked
completely they stay together just fine!
I also usually bake them about 35
minutes and I rotate the pan about half way through! My oven doesn’t brown food
evenly.
You can also use smaller tortillas and adjust the amount of filling as needed.
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