Crispy Chicken Flautas
Golden-fried flour tortillas stuffed with shredded chicken, cheese, and spices. Serve with sour cream, guacamole, and salsa for an irresistible Mexican appetizer.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups Shredded cooked chicken
- 8 8-inch Flour tortillas
- 1 cup Shredded Monterey Jack cheese
- ½ cup Diced onion
- 2 cloves Minced garlic
- 1 medium Diced jalapeño
- ¼ cup Sour cream
- ½ teaspoon Cumin
- ½ teaspoon Chili powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 cups Vegetable oil for frying
Instructions
- 1
Heat 1 tablespoon oil in a large skillet over medium heat. Sauté onion and garlic for 2 minutes until fragrant.
- 2
Add shredded chicken, jalapeño, cumin, chili powder, salt, and pepper. Cook for 3 minutes, stirring occasionally.
- 3
Remove from heat and stir in sour cream and cheese until combined. Let cool for 5 minutes.
- 4
Warm tortillas in a dry skillet for 10 seconds each to make them pliable.
- 5
Place 0.25 cup chicken filling in the center of each tortilla, leaving 1 inch on each end.
- 6
Roll tortillas tightly, tucking in the sides. Place seam-side down on a plate.
- 7
Heat 3 cups oil in a heavy pot or deep skillet to 350°F (175°C) using a kitchen thermometer.
- 8
Fry 2–3 flautas at a time for 2–3 minutes per side until deep golden brown, turning carefully.
- 9
Transfer to a paper towel-lined plate to drain. Keep warm while frying remaining flautas.
- 10
Serve hot with salsa, guacamole, and sour cream for dipping.
Tools you’ll need
- Large skillet
- Heavy pot or deep skillet
- Kitchen thermometer
- Tongs
- Paper towels
- Cutting board
- Chef's knife
- Wooden spoon
- Shallow bowl
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