Crispy Flautas

Crispy Flautas

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"I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire. "

Ingredients 1 h {{adjustedServings}} servings 321 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  4. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note
  • Occasionally after filling all the tortillas you may find that you have some extra meat mixture left over. If you don't feel like opening another pack of tortillas, you can simply refrigerate the meat mixture. It keeps very well.
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Reviews 18

  1. 23 Ratings

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Baking Nana
2/24/2012

Traditionally I do believe Flautas are made with flour tortillas and Taquitos with corn tortillas. At least in Southern California these would be considered taquitos. I used cooked left over chicken. Minced very small. Minced the onion and bell pepper small. Cooked the onion, bell pepper - added the chicken and taco seasoning and cooked a bit. Added about 1/4 cup water and cooked it down - add a little more water if it seems to be drying out. Take off the heat and stir in the cheese. For the tortillas - I heated the oil and dipped each tortilla briefly in the hot oil - remove quickly so they don't start to brown. Place a spoonful of chicken on to each tortilla roll up and place seam side down on paper towels. Do NOT overfill. Once all the tortillas are rolled start frying by placing into the oil seam side DOWN - 3 or 4 at a time - this seals the tortilla. Once brown and crispy, flip and fry the other side. Drain on paper towels and serve with salsa on the side.

kvinso1
7/1/2010

I just made this recipe because I was tired of the same old chicken recipes. I used flour tortillas though instead of corn because that's all I had in the house and they were wonderful. I had some friends stop in and they also loved them and wanted the recipe.

Meganlove85
8/5/2010

These are excellent. The meat has just enough flavor and the salsa adds a nice touch. The only problem I had with mine was rolling the corn tortillas because they are so thin. My advice is dont buy the cheap ones because they tear really easily. Other than that I will DEFINATELY be making these again