FLAUTAS DE POLLO (CHICKEN FLAUTAS)
Delicious Chicken Flautas with a cheesy chicken filling tightly rolled in a golden, fried flour tortilla.
Provided by Kelly Anthony
Categories Main Course
Time 20m
Number Of Ingredients 4
Steps:
- Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
- Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
- Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
- Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
- Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
- Serve with desired topping and enjoy!
Nutrition Facts : Calories 440 kcal, Carbohydrate 31 g, Protein 25 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MEXICAN STYLE CHICKEN FLAUTAS
Chicken Flautas (or taquitos) are one of the most popular and easy to make of all Mexican "antojitos". Keep reading to find out how to make this authentic Mexican recipe.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Add the chicken to the previously heated tortillas, and roll.
- Stick a toothpick through each flauta to prevent it from unrolling.
- Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.
- Pat dry the excess oil with a paper towel and remove the toothpicks.
- Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.
Nutrition Facts : ServingSize 3 Flautas, Calories 576 kcal, Carbohydrate 55 g, Protein 24 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 1209 mg, Fiber 6 g, Sugar 14 g
FLAUTAS DE POLLO CON QUESO
Many people here in the US call them 'Taquitos' they are basically corn tortillas rolled up with, in this case chicken. In this recipe I am also putting cheese in them so that the chicken stays in the tortilla when you are frying them. You can fry them in a skillet with about an inch of oil or you can go with a deep fryer which in my opinion much easier and goes faster. But if you don't have a deep fryer simply do it in a deep frying pan and roll the 'flauta' with a fire resistant tongs carefully so you don't splash the oil and burn yourself. I use wooden toothpicks to keep the 'Flautas' closed while frying. Simply place the toothpick on the flap of the tortilla like you would a pin when you are holding two fabrics together when you are going to sew them together. This Flautas are best eaten along with Refried Bean, Rice, and Guacamole. And of course a side salad if you want to eat something not deep fried or refried =P Note: the prep time is not counting the preparation of boiling and shredding your chicken that takes about 45 minutes depending on how much you are making and how long you wait for it to cool down before shredding it.
Provided by Sami D
Categories Chicken Breast
Time 1h15m
Yield 15-20 Flautas, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
- On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
- Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
- Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
- Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
- Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
- Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
- Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
- Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
- (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.
Nutrition Facts : Calories 571.3, Fat 35, SaturatedFat 7.8, Cholesterol 83.5, Sodium 228.5, Carbohydrate 32.6, Fiber 4.5, Sugar 0.9, Protein 32.4
FLAUTAS DE POLLO
Make and share this Flautas De Pollo recipe from Food.com.
Provided by 4-H Mom
Categories < 60 Mins
Time 35m
Yield 12 tacos
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, saute onion and garlic in butter.
- Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
- Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
- Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
- Bake for 20 minutes, or until crisp.
Nutrition Facts : Calories 150.3, Fat 8.4, SaturatedFat 4.7, Cholesterol 24.9, Sodium 197.9, Carbohydrate 14.3, Fiber 2.1, Sugar 1.5, Protein 5.5
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