The Best Ever Chicken and Cheese Flautas
These will be made very similar to the filling and rolling we do with my Cheese and Chicken Enchiladas, except that there's no Velveeta involved in this recipe.
This one is just cheese, chicken and onions rolled tightly in corn tortillas.
This little dity works great for a quick and easy lunch or a fun dinner! These flautas are perfect for picking up and dipping into your favorite sauces.
We usually make a Velveeta cheese sauce, guacamole, and have salsa and sour cream on the side, as they all make great dippers!
- 1 large chicken breast, cooked and shredded
- 1 small package Mexican mix cheese, finely shredded
- 1 teaspoon cumin
- 1 package corn tortillas
- 1 small jar salsa
- 2 tablespoons olive oil
- To truly make this a quick and easy meal, you will want to have your chicken (and shredded) cooked ahead of time. This recipe assumes you already have it cooked.
- However, if you don't, throw your chicken breast on the stove in a covered pan over medium-high heat for about 10-15 minutes, turning once, and you'll have cooked chicken you will need to shred.
- Because this recipe is calling for flautas, which are very tightly rolled corn tortillas that are crispy when cooked, you might want to shred your chicken in the food processor to get rid of any big clumps.
- In a medium bowl, combine your cheese, shredded chicken and cumin.
- Heat up about 12 corn tortillas in the microwave for about 15-20 seconds only to make them more pliable and easier to roll without breaking.
- On a plate, place about 1/4 cup of your chicken/cheese mixture on each tortilla, each with a tablespoon or so of salsa.
- Roll it up really tight, tucking one each of the tortilla inside the roll, and secure lengthwise with a single toothpick. You will be cooking them in a pan, so you will want the toothpick secure and flat.
- Brush each filled tortilla all over with a little bit of olive oil to help it crisp and brown in the pan.
- In a large skillet, cook filled tortillas over medium-high heat for about 5 minutes or until filling is hot and tortillas are browned all over, turning occasionally.
- Serve with whatever dips you prefer, being sour cream, salsa, guacamole, queso dip, etc. and enjoy!!
- Yummy! Yummy!
|Serving size: 2 flautas|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 12 g||4%|
|Fiber 2 g||8%|
|Protein 8 g||16%|
|Cholesterol 20 mg||7%|
|Sodium 135 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What makes these different from so many other Mexican dishes is that they are usually made with corn tortillas, are rolled super tight and are typically fried in oil. This makes them small and crispy, perfect for dipping.
They usually contain hamburger meat and onions, or chicken and cheese, but can contain anything you would like.
These would make a great appetizer for any party or dinner. They can be cut in half or simply stacked on a dish with a variety of different dipping sauces.
We usually have these for an easy lunch or a fun dinner alongside refried beans, also great for dipping! Top them with mixed greens, sour cream or guacamole for a nice display.
Do you prefer corn or flour tortillas? Most people usually have a strong preference.
© 2013 Victoria Van Ness