Chicken Flautas With Cotija And Salsa Roja Recipes

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CHICKEN FLAUTAS



Chicken Flautas image

These flautas are about to become your family's favorite quick and easy dinner, appetizer or snack! Flour tortillas are stuffed with fiesta spiced chicken, cheese, salsa and sour cream, rolled up then fried or baked to golden, crispy perfection. You can also swap the chicken for other favorite proteins such as beef barbacoa, carnitas, crockpot Mexican etc. Serve the flautas with shredded lettuce, salsa and guacamole and prepare to fall in love! These chicken flautas can also be made and frozen for later - all instructions included!

Provided by Jen

Categories     Main Dish

Time 30m

Number Of Ingredients 12

1/2 cup salsa ((medium or hot for more of a kick))
1/2 cup sour cream
4 oz. can mild chopped green chiles
2 teaspoons chili powder
1 tsp EACH ground cumin, garlic powder
1/2 tsp EACH onion powder, smoked paprika, dried oregano, salt
3 cups shredded cooked chicken (I like to use rotisserie chicken)
1 cup freshly shredded Monterrey Jack cheese
1 cup freshly shredded sharp cheddar cheese
Cayenne pepper or hot sauce to taste
12-14 medium (7-8-inch) flour tortillas
vegetable oil ((optional for frying))

Steps:

  • Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.
  • If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they're more pliable and easier to roll. Fill, roll and repeat.
  • To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

EASY TRADITIONAL MEXICAN CHICKEN FLAUTAS RECIPE



Easy Traditional Mexican Chicken Flautas Recipe image

Easy Traditional Chicken Flautas Recipe. Make a quick chicken filling, roll in a corn tortillas, shallow fry in some oil, drain on paper towels and serve with your favorite Mexican condiments. That's it! An easy traditional flauta recipe.

Provided by Tina

Categories     Dinner Recipes

Time 40m

Number Of Ingredients 12

1 lb chicken thighs
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
16 corn tortillas
oil for frying
Cotija cheese
Cilantro
Green onions
Salsa
Sour Cream
Guacamole

Steps:

  • Place chicken in a medium saucepan, add water to cover. Cook on medium heat, simmering for 20 minutes or until chicken is cooked through.
  • Drain chicken and set aside to cool. When cool enough to handle, shred or chop into small pieces. Toss the chicken with the salt, chile powder & pepper and set aside in a medium bowl.
  • Heat up your tortillas in the microwave until very soft.
  • On your prep surface place a tortilla and scoop about 3-6 Tbs of chicken filling in your tortilla on one side. Roll tortilla into a flute shape. Place on a plate and press down with seam side down, this helps hold the flute shape. Continue until all flautas are rolled.
  • In a large skillet with 1/4 inch of oil, heat until oil is hot. You can test your oil either by placing a small piece of corn tortillas in the oil or a chopstick. If small bubbles form immediately, it is hot enough. Fry tortillas, turning as needed until golden. Drain on paper towels and serve with optional garnishes and sides.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 flautas, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA



Chicken Flautas with Cotija and Salsa Roja image

These are so good. My sister in law asked me to make her some for her birthday! Which I did. This recipe is from the Saveur Magazine, I don't remember when. Note: To make these less spicy, remove the seeds and ribs from the jalapeño prior to pureeing.

Provided by Pat Duran

Categories     Chicken

Time 1h

Number Of Ingredients 17

2 tsp ancho chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano flakes
1/4 tsp cayenne
2 tsp salt,plus more to taste
2 large boneless, skinless chicken breasts (about 1 lb.)
6 Tbsp canola oil, separated
1 large white onion, half thinly sliced and half chopped
3 clove garlic,crushed
8 oz cotija cheese or queso blanco, crumbled
4 plum tomatoes, stemmed and chopped
1 jalapeño peppers, stemmed and chopped
4 sprig(s) cilantro, torn
24 6-inch corn tortillas

Steps:

  • 1. Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
  • 2. While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
  • 3. Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
  • 4. Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)



Chicken Taquitos With Warm Tomato Salsa (Flautas Con Pollo) image

I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.

Provided by Pierre Dance

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 ounces Cotija cheese, crumbled
4 cups cooked chicken, shredded
24 corn tortillas
8 roma tomatoes, chopped
2 tomatillos, chopped (optional)
1 red onion, chopped
1 cup fresh cilantro, chopped
1 -2 jalapeno chile, seeded, deveined, minced
1 teaspoon Mexican oregano (not as sweet as Mediterranean)
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Mix 3/4 cup cheese with chicken.
  • Heat tortillas one at a time in a very hot, dry pan until soft.
  • Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
  • Secure with a toothpick.
  • Heat a frying pan containing 1/2 inch oil to 350°F.
  • Deep fry flautas until golden and crisp.
  • Drain on paper towel.
  • Serve topped with warm tomato salsa and crumbled cotija cheese.
  • ---Salsa---.
  • Mix all salsa ingredients in a sauce pan over medium heat.
  • Sauté, stirring all the while, until it just starts to simmer.
  • Remove from heat, its ready to serve.
  • This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA



Chicken Flautas with Cotija and Salsa Roja image

Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling, and are finished in the oven, which both saves hands-on time and keeps them a bit healthier than their retail counterparts. If you don't want to sacrifice authenticity, then by all means fry away: just increase the amount of oil you'll need to one cup and fry the flautas in batches of six for 2-3 minutes per side (10-12 minutes total), until deep golden and crispy. Place finished flautas on a paper towel-lined tray and keep them in a 200 oven until ready to serve. Whether you fry or bake, to maximize margarita time, you can make the chicken filling and salsa roja up to a day in advance.

Provided by @MakeItYours

Number Of Ingredients 18

MAKES 24 FLAUTAS
2 tsp. ancho chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano flakes
1/4 tsp. cayenne
2 tsp. salt, plus more to taste
2 boneless, skinless chicken breasts (approximately 1 lb.)
6 Tbs. canola oil, separated
1 large white onion, half thinly sliced and half chopped
3 cloves of garlic, crushed
8 oz. cotija cheese or queso blanco, crumbled
4 plum tomatoes, stemmed and chopped
1 jalapeño, stemmed and chopped
4 sprigs cilantro, torn
24 six-inch corn tortillas

Steps:

  • Combine spices and 2 tsp. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbs. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
  • While the chicken rests, make the salsa roja: Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 tablespoon of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
  • Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
  • Preheat oven to 425°, with racks in upper and lower thirds, and line two 11"x17" rimmed baking trays with foil. Wipe out pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly. Place seam-down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.
  • Note: If spicy isn't your thing, remove the seeds and ribs from the jalapeño prior to pureeing.

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