Chicken Flautas

Submitted by AmbyDawn

"My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken."

 

• 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

1. Bring saucepan of water and chicken to boil.
2. Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
3. Remove from pan.
4. After chicken has cooled, shred with 2 forks and set aside.
5. Chop onion and mince garlic.
6. Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
7. Mix in chicken and season with salt and pepper.
8. Remove from heat and add in cheese.
9. Mix well.
10. Soften tortillas in microwave for 30 sec.
11. Heat frying oil until small piece of tortilla floats and bubbles.
12. Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
13. I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
14. Turn flautas frequently, cooking 2-3 minutes or until golden.
15. Drain on paper towels and serve with creme and salsa, if desired.

Reviews

[scott.ambrose]

Excellent recipe. I tweaked it by adding a third clove of garlic, adding cumin and measuring the spices (1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper). See my tweak for additional details. Very tasty! Thanks for sharing!

 

[Jose Sevilla]

Excellent mexican food taste it, you will be wondered Kindly Jose Sevilla

 

[Bay Haven Inn]

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.

 

[sungerle]

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...

 

[Tee Lee]

I have this same cookbook and have made these flautas a ton of times. I absolutely love them, the feta gives a delicious flavor. I usually serve with a fresh home-made salsa or Recipe #155961.