Crispy Chicken Flautas
Mains · Serves 6 · Prep 30 min · Cook 30 min · Total 1 hr
Corn tortillas rolled tight around seasoned chicken and fried until they shatter, then buried under lettuce, crema, cheese and salsa. Warming the tortillas first is what keeps them from cracking when you roll.
Ingredients
The Flautas
- 1 tbsp vegetable oil
- 1/2 white onion, finely chopped
- 2 clove garlic, minced
- 1 roma tomato, finely chopped
- 3 cup shredded cooked chicken
- 1/4 cup chicken broth
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 18 corn tortillas
- 1 cup vegetable oil, for frying
To Serve
- 2 cup shredded iceberg lettuce or cabbage
- 1/2 cup Mexican crema
- 1/2 cup crumbled queso fresco
- 1/4 cup finely chopped red onion
- 1 cup salsa verde or salsa roja
- 2 tbsp chopped cilantro
Steps
The Flautas
- Heat 1 tablespoon oil in a skillet over medium heat. Cook the onion until soft, 4 minutes, then add the garlic and tomato and cook 3 minutes more. Stir in the chicken, broth, cumin and salt and cook until the liquid is absorbed, 2 to 3 minutes. Let cool slightly.
- Wrap the tortillas in a damp kitchen towel and microwave for 45 to 60 seconds, until soft and pliable.
- Lay about 2 tablespoons of chicken along one edge of each tortilla, roll it up tightly, and secure with a toothpick.
- Heat 1/2 inch of oil in a heavy skillet to 350°F. Fry the flautas seam-side down first, a few at a time, turning, until deep golden and crisp, 3 to 4 minutes. Drain on a rack and pull out the toothpicks.
- Air fryer option: brush the flautas with oil and cook at 400°F for 8 to 10 minutes, turning once.
To Serve
- Spoon salsa onto a platter, lay the flautas on top, and finish with lettuce, crema, queso fresco, red onion and cilantro.