Description
Sizzling Mexican chicken flautas deliver a crispy, golden crunch with tender spiced chicken wrapped in warm tortillas. Zesty salsa and creamy sour cream complete this irresistible dish you’ll devour in just a few delightful bites.
Ingredients
Scale
Main Protein:
- 2 cups (480 ml) cooked shredded chicken (rotisserie chicken works great)
Seasonings and Sauces:
- ½ cup (120 ml) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup (60 ml) salsa or enchilada sauce
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Wrappers and Cooking Fat:
- 8 small flour tortillas (or corn tortillas, warmed)
- Vegetable oil, for frying or brushing if baking
Optional Toppings:
- Shredded lettuce
- Sour cream or crema
- Guacamole
- Pico de gallo or salsa
- Crumbled queso fresco
- Chopped cilantro
Instructions
- Prepare a zesty mixture by blending tender, shredded chicken with melted cheese, vibrant salsa, aromatic cumin, spicy chili powder, pungent garlic powder, and a balanced touch of salt and pepper until the ingredients meld harmoniously.
- Lay out soft tortillas and carefully distribute the flavorful chicken blend along one edge, ensuring an even spread that promises a burst of taste in every bite.
- Gently roll each tortilla into a tight cylinder, creating slender tubes of deliciousness that capture the essence of the filling.
- For a crispy exterior, select your preferred cooking method: pan-frying or oven-baking.
- When pan-frying, heat a generous layer of oil in a skillet until it shimmers with anticipation, then carefully place the rolled flautas seam-side down, allowing them to transform into golden-brown delicacies.
- Alternatively, for a lighter approach, arrange the flautas on a prepared baking sheet, lightly brushing with oil to encourage a crisp exterior.
- If frying, cook each batch for approximately 2-3 minutes per side, watching for a rich, amber color that signals perfect crispness.
- For oven method, bake at 400°F, rotating midway to ensure even browning, until the exterior achieves a satisfying crunch.
- Once cooked, transfer to absorbent paper to eliminate excess oil, creating a delightfully crisp and light texture.
Notes
- Customize the filling by mixing in diced bell peppers or corn for extra texture and nutrition.
- Swap chicken for black beans or pulled pork to create vegetarian or alternative protein options.
- Use corn tortillas for a gluten-free version, ensuring they’re soft and pliable before rolling to prevent cracking.
- Enhance flavor by marinating chicken beforehand in lime juice, cilantro, and additional spices for a more complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg