{"id":8677,"date":"2024-04-25T12:34:39","date_gmt":"2024-04-25T12:34:39","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/chicken-flautas-2\/"},"modified":"2024-07-30T08:03:01","modified_gmt":"2024-07-30T08:03:01","slug":"chicken-flautas-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/chicken-flautas-2\/","title":{"rendered":"Chicken Flautas"},"content":{"rendered":"

Flautas are our new favorite obsession. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they\u2019re somewhere between<\/p>\n

 <\/p>\n

taquitos and chimichangas. They come together quickly, making them the perfect party appetizers or easy chicken dinner served alongside your favorite sides (we\u2019re looking at you, rice and beans). Load these up with your favorite toppings, and get ready for the most satisfying crispy bite. Here\u2019s everything you need to know:<\/p>\n

How to make chicken flautas:<\/strong>
\n\u2014 Warm your tortillas<\/em>. If tortillas are cracking when assembling, warm them in the microwave first: wrap a few tortillas in a damp paper towel and heat for about 20 seconds, or until they are pliable.
\n\u2014 How to keep your flautas together<\/em>. If they\u2019re unraveling after being assembled, spear with a toothpick or two so they hold their shape while frying. Once fried, they should hold their shape on their own.
\n\u2014 How to make crispy chicken flautas<\/em>. The key to crispy chicken flautas is to fry them in a high heat. Use a thermometer to make sure your temperature reaches 350-375\u00b0. Tip: You should hear a sizzle as soon as the food hits the oil; feel free to test with a strip of tortilla if you\u2019re unsure.<\/p>\n

Chicken flautas variations:<\/strong>
\nThe really great thing about these is how versatile they are. You can use rotisserie chicken, cheddar, and queso blanco like we have here, or change it up with what you prefer or have at home. We\u2019ve added flavor and spice with the addition of canned green chiles, but you can use salsa or pickled jalape\u00f1o instead. You could also use a different combination of cheeses such as Monterey jack, pepper jack, Oaxaca, or feta. For a variation, try shredded pork or beef instead of chicken.<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
\n
\n
    \n
  • 2<\/strong> c.<\/strong>shredded, cooked chicken<\/li>\n
  • 1\/4<\/strong> c.<\/strong>canned, chopped green chiles<\/li>\n
  • 1<\/strong> c.<\/strong>shredded cheddar<\/li>\n
  • 1<\/strong> c.<\/strong>queso blanco (or crumbled feta)<\/li>\n
  • 1\/2<\/strong> tsp.<\/strong>kosher salt (omit if chicken is already seasoned)<\/li>\n
  • 2<\/strong> tsp.<\/strong>hot sauce, optional<\/li>\n
  • 10<\/strong>7″ flour tortillas<\/li>\n
  • 1\/2<\/strong> c.<\/strong>vegetable, canola, or other neutral oil<\/li>\n
  • Pico de gallo, sour cream, and\u00a0guacamole, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n
    \n

    Directions<\/h2>\n<\/div>\n
      \n
    • \n
        \n
      1. Step\u00a0<\/span>1<\/span>\n

        In a large bowl, combine chicken, chiles, cheeses, salt, and hot sauce (if using).<\/li>\n

      2. Step\u00a0<\/span>2<\/span>Lay 1 tortilla down on a work surface. Spread a heaping 1\/4 cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>In a 10\u201d skillet, heat oil over medium-high heat until the temperature reaches between 350-375 \u00b0 F. (You want to hear a sizzle as soon as the food hits the oil.)<\/li>\n
      4. Step\u00a0<\/span>4<\/span>Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes. Transfer flautas to a large\u00a0paper towel-lined\u00a0plate or baking sheet. Repeat with remaining flautas. Serve immediately with pico de gallo, sour cream, and guacamole.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Flautas are our new favorite obsession. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they\u2019re somewhere between   taquitos and chimichangas. They come together quickly, making them the perfect party appetizers or easy chicken dinner served alongside your favorite sides (we\u2019re looking at you, rice and beans). Load these up with your […]<\/p>\n","protected":false},"author":3,"featured_media":8678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8677"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8677\/revisions"}],"predecessor-version":[{"id":8705,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8677\/revisions\/8705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8678"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}