Description
It is so fun to make your own easy chicken flautas using rotisserie chicken, rolled in a flour tortilla, and quickly fried. So tasty and impressive.
Ingredients
Scale
- 1–1/2 cups rotisserie chicken meat, cooked and shredded
- 1/2 cup Vidalia onion or sweet onion, finely diced (about 1/2 cup)
- 1/2 red bell pepper, finely diced (about 1/2 cup)
- 2 green onions, finely sliced (about 1/4 cup)
- 2 ounces cream cheese, softened to room temperature
- 1/2 cup shredded pepper jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 ready-to-cook flour tortillas
- Vegetable Oil for Frying
Instructions
- In a medium bowl, shred the chicken meat into bite-size pieces. Add the onion, bell pepper, green onion and stir to mix.
- Make sure the cream cheese is warm, (heat in microwave for 45 seconds if necessary). Add the warm cream cheese and shredded cheese to the bowl . Stir to coat the chicken and vegetables. Add the cumin, salt and pepper and mix until the ingredients form a paste-like texture.
- In a shallow frying pan, par cook the flour tortillas. Set aside.
- In a deeper frying pan, add oil to reach a depth of 2 inches. Heat over medium heat to 375°F. Use a thermometer to verify the proper temperature.
- Arrange a tortilla and add about 3 tablespoons of chicken filling to bottom third of the tortilla. Spread the chicken mixture in a line so the filling extends to within 1/2” of each end.
- Pull the bottom of the tortilla up and over to enclose the filling. Press down firmly and tightly roll up tortilla to form a cylinder.
- Use a toothpick to securely close the tube to prevent it from unrolling.
- Repeat with the remaining tortillas.
- Fry each flauta in the vegetable oil, turning so all sides cook to a golden brown (about 5 minutes). Fry longer to get a crisper tortilla.
- Transfer the cooked flauta to a paper-lined tray to cool. Repeat until all the tortillas have been cooked.
- Remove the toothpicks from each flauta.
- Serve with chopped lettuce, cheese, sour cream and offer pico de gallo, guacamole and chile con queso. Garnish with chopped cilantro.
Notes
You can refrigerate or freeze any extra filling to make more flautas at a later date.
