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Chicken Flautas

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Submitted by BKHOWIE

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

YIELD

12 servings

PREP

20 min

COOK

10 min

READY

40 min

There’s something deeply satisfying about biting into a flauta that shatters on contact.

These start with a saucy, cumin-and-coriander-spiced chicken filling that gets a surprise hit of sweetness from plump raisins and mild green chilies.

Roll it tight in softened flour tortillas, then fry them seam-side down until they’re shatteringly crisp all the way around.

A dunk in cold sour cream and you’re in business.

Makes a dozen, so they’re built for feeding a crowd or stashing leftovers.

Chef Tips

  • Soften the tortillas just right: A few seconds per side in hot oil makes them pliable. Go too long and they’ll crack when you try to roll.
  • Seam side down first: This seals the flauta shut so the filling stays put during frying.
  • Keep the filling thick: The cornstarch slurry should make it hold together, not run. If it’s too loose, it’ll leak out during rolling.
  • Drain well: A quick rest on paper towels keeps them crispy instead of greasy.

Ingredients

9 9
OUNCE PACKAGE OUNCE PACKAGE FLOUR TORTILLA
frozen
2 30
TABLESPOONS ML VEGETABLE OIL
¾ 177
CUP ML ONIONS
chopped
1 1
LARGE LARGE GARLIC CLOVE
minced *
2 ¼ 532
CUPS ML CHICKEN
cooked, diced
158
CUP ML CHICKEN BROTH
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
mild, finely chopped
79
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CORIANDER
ground
¼ 1.3
TEASPOON ML CUMIN
ground
0.6
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML WATER
1
X VEGETABLE OIL
for frying, to taste *
½ 237
PINT ML SOUR CREAM *

Directions

Set tortillas aside to partially thaw.

In large skillet, heat oil; sauté onion and garlic for one minute.

Add chicken, chicken broth, chilies, raisins and seasonings.

Dissolve cornstarch in water; add gradually to skillet and cook until thick and bubbly.

Remove from heat.

Heat ⅛ inch oil in another skillet over medium heat until hot.

Separate tortillas and sauté, one at a time, a few seconds on each side, until limp.

(Do not cook too long or they will become crisp and impossible to roll).

Drain on paper toweling.

Fill each tortilla with about 2 heaping tablespoons of chicken mixture across center, keeping filling 1inch from edges.

Roll tortilla around filling.

Place two or three flautas, seam side down, in hot oil.

Saute, turning on all sides, until crisp, about 30 seconds.

Drain on paper toweling; keep warm while frying the rest.

Serve with sour cream as a dip.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 159 34% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 395mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 20g
Vitamin A 0% Vitamin C 5%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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