Chicken Tortilla Flutes [rolls]
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 soft corn tortillas
- 12 ounces cooked chicken, I use the cans of chicken occasionally (diced, works great)
- 1 teaspoon mild chili powder (hot powder if you like hot)
- 1 onion, chopped
- 2 tablespoons finely chopped fresh cilantro
- salt
- 1 -2 tablespoon sour cream
- vegetable oil, for frying
- toothpick, for holding tortillas together once rolled up
directions
- Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm.
- Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together.
- Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling.
- Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels.
- Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.
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