CHICKEN FLAUTAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
- Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
- Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
- Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.
Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams
FLAUTAS
Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II
Provided by Cynna
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
- Make sure spices are well incorporated into the meat.
- Warm corn tortillas in 250 degree oven until soft.
- Place about 2 tablespoons of meat in a line down the middle of each tortilla.
- Roll up each tortilla tightly and secure with a toothpick.
- Fry flautas in hot shortening or oil, turning until all sides are crisp.
- Serve immediately with sour cream, shredded lettuce, and sliced tomato.
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
- In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
- Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g
MEXICAN-STYLE CHICKEN FLAUTAS
These Mexican-style chicken flautas are a great snack or appetizer, served with shredded lettuce, cheese and pico de gallo.
Provided by Laura
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
- Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
- Add ⅙ of the filling to each flour tortilla. It's best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
- Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
- Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.
Nutrition Facts : Calories 903 kcal, Carbohydrate 51 g, Protein 25 g, Fat 67 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 53 mg, Sodium 757 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 58 g, ServingSize 1 serving
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
- Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
- Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
BEEF FLAUTAS
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!-Maria Goclan, Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 20 flautas.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.
Nutrition Facts : Calories 162 calories, Fat 8g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.
CHICKEN FLAUTAS WITH AVOCADO CREAM
Steps:
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
CHICKEN FLAUTAS
Crispy Chicken Taco Rolls Tacos are an everyday event in Mexico with many different fillings. When tacos are rolled tightly and pan-fried until crisp so they resemble tubes or "flutes," they become flautas. This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is a popular snack food. Here, chicken stewed with tomato sauce and onions is the filling of choice, but can be substituted for steak or pork. Whichever protein you choose, the flautas should be prepared and eaten right away for the best taste.
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1 Preheat oven to 200°F. Heat 2 tbsp. corn oil in medium skillet over medium- high heat. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 10 minutes. Add tomato sauce; pour water into empty tomato sauce can and swirl before adding to pan; bring to boil. Reduce heat to medium low; simmer, stirring occasionally, until sauce thickens slightly, about 2-3 minutes. Stir shredded chicken and cilantro into skillet; cook, stirring to coat chicken in sauce until mixture is warmed through; season with Adobo; remove from heat and set aside. Step 2 Heat remaining vegetable oil in medium skillet over medium-high heat until hot, but not smoking. Cook the tortillas quickly, one at a time, submerging completely in oil, until soft and pliable, but not crisp, about 5 seconds each; drain on paper towel. Step 3 To form flautas, spoon about 1½ tbsp. chicken filling into center of tortilla; roll tightly to enclose filling, making cigar shape. Secure seam side of tortilla with toothpick. Repeat with remaining tortillas and chicken to make 16 flautas. Step 4 Reheat oil in skillet. Add prepared flautas to skillet seam side down, adding only as many as fit comfortably in pan without touching. Cook, flipping occasionally, until browned and crispy on all sides; about 5 minutes. Transfer to baking pan and keep warm in oven until remaining flautas are cooked. Step 5 To serve, arrange shredded lettuce on serving platter; top with flautas. Drizzle with crema and sprinkle with cheese. More Cooking Tips
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
Flautas are meat-filled tortillas rolled up and fried like a chimichanga. These make a nice appetizer with salsa and sour cream...
Provided by _Pixie_
Categories Lunch/Snacks
Time 25m
Yield 8 flautas
Number Of Ingredients 11
Steps:
- In a nonstick frying, pan cook meat until no pink remains.
- Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
- Stir in oregano, cumin, salt, cinnamon, and cloves.
- Cover and cook over low heat for 3 minutes stirring occasionally.
- Remove from heat and set aside.
- Heat a nonstick pan at a medium-low heat.
- For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
- Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
- Roll up so that the filling is in the middle and secure with a wooden toothpick.
- In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
- Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
- Turn as required to brown them evenly all over.
- Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
- Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
- Remove toothpicks and serve with salsa and sour cream.
CHICKEN FLAUTAS RECIPE
Similar to taquitos, flautas are little flutes of tortilla rolled and filled with something delicious, in this case, seasoned chicken and cheese.
Provided by Jessica Fisher
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°. Spray a baking sheet with nonstick cooking spray.
- In a large mixing bowl, combine the chicken, cheese, and seasonings.
- In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until hot and softened. Transfer to the prepared tray.
- Lay out the prepped tortillas and divide the chicken mixture evenly among them. Roll them up tightly and secure each with a toothpick.
- Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
- Cooled flautas can be frozen after baking.
Nutrition Facts : Calories 434 kcal, Carbohydrate 36 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 573 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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
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- In a medium skillet, heat the 1 tablespoon of oil until shimmering. Add the onion and jalapeño, season with generous pinches of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Remove from the heat.
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