Quick Easy Chicken Flautas Food

QUICK & EASY CHICKEN FLAUTAS

Steps:

• Heat oven to 400°. Prepare a cookie sheet by lining with parchment paper or tin foil, or you can spray the pan with cooking spray.
• Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, garlic powder, onion powder, and chili powder into a mixing bowl. Stir together until well combined.
• Spread 3 tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet. Repeat with remaining tortillas. *If you use smaller tortillas then you won't need the full 3 tablespoons of filling, so adjust accordingly.
• Spray the tops of the flautas with cooking spray. Don't soak them but you want them to have a decent coating of cooking spray so they will get really brown and crispy. I also like to sprinkle some kosher salt on top of the sprayed flautas, but this is totally optional.
• Bake for 18-20 minutes or until they reach desired crispness that you want. Let cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with dips of your choice (sour cream, salsa, guacamole).

EASY CHICKEN FLAUTAS

Steps:

• 1. Pre-heat oven to 400 degrees.
• 2. Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder and salt and pepper in a medium-sized bowl. Mix together well.
• 3. Evenly distribute chicken mixture down center of each tortilla. Roll each filled tortilla up tightly.
• 4. Line a baking sheet with aluminum foil and spray with cooking spray.
• 5. Placed rolled tortillas evenly spaced on baking sheet, seam-side down. Spray tortillas generously with cooking spray.
• 6. Bake for 10 - 12 minutes, or until tortillas become golden brown.

CHICKEN FLAUTAS

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.

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.