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Crispy Chicken Flautas Recipe
These Mexican fried chicken flautas are a quick and easy dish that can be served as an appetizer or main. Also known as rolled tacos, they are ready to serve in 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 688 kcal
Course:
Main Course , Appetizer
Cuisine:
Mexican
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 large Jalapeno pepper finely chopped
- ½ teaspoon salt
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1½ cups shredded chicken
- ½ cup salsa
- ½ lime juiced
- 1½ cups shredded monterrey jack cheese
- 10-12 corn tortillas
- ½ cup vegetable oil
Instructions
- Heat olive oil in a skillet over medium heat. Once heated, add in the onion, jalapeño peppers, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken, salsa, and lime juice. Remove from heat.
- Warm tortillas by wrapping the stack of them in damp paper towels and microwaving for 1 minute.
- Place about 2 tablespoons of chicken filling, and a sprinkling of cheese, in the middle of each warmed tortilla. Roll the tortillas up tightly and place them seam side down on a plate.
- Heat ¼ cup of vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan, seam side down, and fry for about 1-2 minutes. Then, flip the flautas and fry for another 1-2 minutes until golden brown. Add the remaining vegetable oil to the pan as needed and repeat this process with the remaining flautas.
- Serve the flautas with your favorite toppings, such as lettuce, cilantro, salsa, and sour cream.
Cup of Yum
Notes
- Make sure your tortillas are warm and pliable before rolling. Once you’ve heated the tortillas, keep them covered in a pan or plastic container so they stay warm.
- It’s best to roll quickly to avoid tearing of the tortillas. No worries if any of your flautas have small tears after rolling. You can still go ahead with the frying process.
- Fried flautas can be frozen. Let them cool and place in a container. Thaw them in the fridge overnight and then bake in the oven at 350F or 10 -15 minutes.
- I like to use shredded chicken for this recipe, and it's a great way to use up leftovers from Roasted Chicken.
Nutrition Information
Calories
688kcal
(34%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
50g
(77%)
Saturated Fat
33g
(165%)
Cholesterol
84mg
(28%)
Sodium
870mg
(36%)
Potassium
424mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
936IU
(19%)
Vitamin C
7mg
(8%)
Calcium
385mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 688
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 50g | 77% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 84mg | 28% |
| Sodium | 870mg | 36% |
| Potassium | 424mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.