Ingredients
2 c. shredded, cooked chicken
1/4 c. canned, chopped green chiles
1 c. shredded cheddar
1 c. queso blanco (or crumbled feta)
1/2 tsp. kosher salt (omit if chicken is already seasoned)
2 tsp. hot sauce, optional
10 7" flour tortillas
1/2 c. vegetable, canola, or other neutral oil
For serving: pico de gallo, sour cream, and guacamole
Preparation
Step 1In a large bowl, combine chicken, chiles, cheeses, salt, and hot sauce (if using).Step 2Lay 1 tortilla down on a work surface. Spread a heaping 1/4 cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.Step 3In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 degrees F. (You want to hear a sizzle as soon as the food hits the oil.)Step 4Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes. Transfer flautas to a large paper towel-lined plate or baking sheet. Repeat with remaining flautas. Serve immediately with pico de gallo, sour cream, and guacamole.
The really great thing about these is how versatile they are. You can use rotisserie chicken, cheddar, and queso blanco like we have here, or change it up with what you prefer or have at home. We’ve added flavor and spice with the addition of canned green chiles, but you can use salsa or pickled jalapenos instead. You could also use a different combination of cheeses such as Monterey jack, pepper jack, Oaxaca, or feta. For a variation, try shredded pork instead of chicken. Some tips:If tortillas are cracking when assembling, warm them in the microwave first— wrap a few tortillas in a damp paper towel and heat for about 20 seconds, or until they are pliable. If they’re unraveling after being assembled, spear with a toothpick or two so they hold their shape while frying. Once fried, they should hold their shape on their own. Made this recipe? Let us know how it went in the comments below.
