Crispy Baked Chicken Flautas Recipes

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

CHICKEN FLAUTAS (TAQUITOS)

Steps:

• Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
• Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
• Soften the tortillas 3 or 4 at a time on a plate covered in plastic wrap in the microwave. Start with 15-30 seconds. You want them to be pliable enough that they don't crack when rolled. Take one tortilla at a time (keep the rest covered!) and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. (Stick the toothpick in directly adjacent to the flauta, then poke it back out.) Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
• Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry for 2-3 minutes until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.

CRISPY BAKED CHICKEN FLAUTAS

Steps:

• Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
• Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
• Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

BAKED CHICKEN FLAUTAS

Steps:

• Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
• Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
• Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

CHICKEN FLAUTAS RECIPE

Steps:

• Preheat the oven to 475°. Spray a baking sheet with nonstick cooking spray.
• In a large mixing bowl, combine the chicken, cheese, and seasonings.
• In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until hot and softened. Transfer to the prepared tray.
• Lay out the prepped tortillas and divide the chicken mixture evenly among them. Roll them up tightly and secure each with a toothpick.
• Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
• Cooled flautas can be frozen after baking.

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Steps:

• Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
• Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
• Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
• Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
• Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
• Serve with desired topping and enjoy!

BAKED CHEESY CHICKEN FLAUTAS

Steps:

• Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
• In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
• Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

CHICKEN FLAUTAS

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.

QUICK & EASY CHICKEN FLAUTAS

Steps:

• Heat oven to 400°. Prepare a cookie sheet by lining with parchment paper or tin foil, or you can spray the pan with cooking spray.
• Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, garlic powder, onion powder, and chili powder into a mixing bowl. Stir together until well combined.
• Spread 3 tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet. Repeat with remaining tortillas. *If you use smaller tortillas then you won't need the full 3 tablespoons of filling, so adjust accordingly.
• Spray the tops of the flautas with cooking spray. Don't soak them but you want them to have a decent coating of cooking spray so they will get really brown and crispy. I also like to sprinkle some kosher salt on top of the sprayed flautas, but this is totally optional.
• Bake for 18-20 minutes or until they reach desired crispness that you want. Let cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with dips of your choice (sour cream, salsa, guacamole).

CHICKEN FLAUTAS RECIPE

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F.
• In a medium bowl, combine the chicken, salsa, diced chiles, cheese, garlic salt and pepper.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
• Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt.
• Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Whisk cream cheese till very soft. Stir in green chilies, cumin, garlic powder, chili powder, and minced onion till mixture is smooth.
• Stir in the chicken and cheese.
• Spread about 3 Tbsp of chicken mixture down the middle of each flour tortilla. Roll up and place seam side down on lightly greased cookie sheets.
• Spray each taquito with non-stick spray and sprinkle with kosher salt.
• Bake at 425° for about 15 minutes, or till lightly browned.