Hey there! Craving a meal that’s both incredibly quick to make, surprisingly healthy, and bursting with flavor? Let me introduce you to Chicken Flautas. These crispy, rolled tacos are about to become your weeknight dinner hero. I know how hectic life can get, and these are a lifesaver for those days when you need something delicious on the table, pronto!
Why You Will Love This Recipe
My grandmother, Abuela Elena, always made Chicken Flautas for our family gatherings. The sound of the sizzling tortillas filled the kitchen with warmth and anticipation. These weren't just flautas; they were little rolls of love. I've tweaked her recipe over the years, adding a bit of my own flair, but the core – that comforting Chicken Flautas goodness – remains unchanged. Now, I'm so happy to share the recipe with you.
Ingredients
For the Filling:
- 1.5 lbs Chicken Breasts, cooked and shredded
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Paprika
- 1/4 cup Chicken Broth
- Salt and pepper to taste
- 1/2 cup Mexican Blend Cheese, shredded
For the Flautas:
- 12 Corn Tortillas
- Vegetable Oil, for frying
For Toppings (Optional):
- Sour Cream
- Guacamole
- Salsa
- Shredded Lettuce
- Diced Tomatoes
Step-by-Step Instructions for Making the Recipe
- Prepare the Filling: In a large skillet, sauté the chopped onion until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Chicken: Stir in the shredded chicken, chili powder, cumin, paprika, salt, pepper, and chicken broth. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
- Add the Cheese: Remove from heat and stir in the shredded cheese until melted and combined.
- Warm the Tortillas: Lightly warm the corn tortillas in a dry skillet or microwave (wrapped in a damp paper towel) to make them pliable. This will prevent them from cracking when rolled.
- Assemble the Flautas: Place about 2-3 tablespoons of the chicken mixture onto each tortilla.
- Roll Tightly: Roll each tortilla tightly like a cigar. Secure with a toothpick if necessary.
- Fry the Flautas: Heat vegetable oil in a large skillet over medium heat.
- Cook Until Golden: Carefully place the Chicken Flautas into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
- Drain Excess Oil: Remove the Chicken Flautas from the skillet and place them on a plate lined with paper towels to drain the excess oil.
- Serve and Enjoy: Remove the toothpicks (if used) and serve immediately with your favorite toppings like sour cream, guacamole, and salsa.
Chicken Flautas
Ingredients
Equipment
Method
- In a large skillet, sauté the chopped onion until softened. Add the minced garlic and cook for another minute until fragrant.1 Onion, 2 cloves Garlic
- Stir in the shredded chicken, chili powder, cumin, paprika, salt, pepper, and chicken broth. Mix well and cook for 5-7 minutes, allowing the flavors to meld.1.5 lbs Chicken Breasts, 1 tsp Chili Powder, 1/2 tsp Cumin, 1/4 tsp Paprika, 1/4 cup Chicken Broth, Salt and pepper
- Remove from heat and stir in the shredded cheese until melted and combined.1/2 cup Mexican Blend Cheese
- Lightly warm the corn tortillas in a dry skillet or microwave (wrapped in a damp paper towel) to make them pliable. This will prevent them from cracking when rolled.12 Corn Tortillas
- Place about 2-3 tablespoons of the chicken mixture onto each tortilla.
- Roll each tortilla tightly like a cigar. Secure with a toothpick if necessary.
- Heat vegetable oil in a large skillet over medium heat.Vegetable Oil
- Carefully place the Chicken Flautas into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
- Remove the Chicken Flautas from the skillet and place them on a plate lined with paper towels to drain the excess oil.
- Remove the toothpicks (if used) and serve immediately with your favorite toppings like sour cream, guacamole, and salsa.Sour Cream, Guacamole, Salsa