Chicken Flautas

Chicken flautas!!!!!

Chicken Flautas

Flautas are basically taquitos but made using flour tortillas instead of corn tortillas. I prefer flour tortillas so I make these chicken flautas a few times a year. If I could find a good way to bake them instead of fry them I'd probably make them monthly!

They are so easy to make and fun to eat. They taste great plain with dipping sauces or loaded with lots of fresh toppings. Judging from the below pic, you can tell that I like my chicken flautas FULLY loaded!! I'm not shy when it comes to toppings! Honey I put it all on there; salsa, avocado, sour cream, black olives, lettuce, cheese, tomatoes,salsa verde, you name it!

Load it up!!!

This chicken flautas recipe makes a great basic recipe. You can easily throw in more spices, herbs and cheeses to suit your taste. I sometimes like to butter the flautas when they come out of the oil with creamed butter that I've seasoned with chili powder,salt and cilantro. So yummy.

Recipe Adapted from Sunny Anderson (you rock!)

INGREDIENTS

Canola oil, for frying

3 chicken breast, fully cooked, shredded

1/2 white onion, diced

1 jalepeno, diced

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cayenne

1 teaspoon cumin

2 teaspoon cilantro

1 cup chunky salsa

1 cup shredded cheese (Mexican blend cheese)

salt

12 (5-6 inch) flour tortilla

Optional Toppings: lettuce, avecado, sour cream, black olives, salsa verde, cheese, tomatoes, etc.

Watch me make this chicken flautas recipe from start to finish!

Note: Be sure to taste the chicken mixture to make sure it has a good, bold taste before you start assembling your flautas.  I always use a bold, chunky salsa. If not, you may need to double the spices or add a bit of salt and lime juice to enhance the flavor.

To keep the cooked flautas warm while the others are frying, place them in a 200 degree preheated oven.

For the avocado sour cream mixture just puree one ripe avocado and 1 (4 oz) container of sour cream. Then stir in about 1-2 Tablespoons of lime juice to keep it from going brown too quick. Add salt or garlic powder if desired.