Flautas De Pollo Con Queso Recipes

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!

MEXICAN STYLE CHICKEN FLAUTAS

Steps:

• Add the chicken to the previously heated tortillas, and roll.
• Stick a toothpick through each flauta to prevent it from unrolling.
• Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.
• Pat dry the excess oil with a paper towel and remove the toothpicks.
• Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.

FLAUTAS DE POLLO

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute onion and garlic in butter.
• Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
• Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
• Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
• Bake for 20 minutes, or until crisp.