Chicken, Salsa and Cheese Flautas

A flauta (Spanish meaning flute) is a flour tortilla wrapped tightly around a filling and deep fried. There’s a Mexican restaurant chain near us, Chevy’s, that makes delicious flautas. But after eating them we always feel, well, like we just ate a pile of cheese, deep fried.

So when I saw this chicken, salsa and cheese flauta recipe on my foodie friend Amy’s website, Fearless Homemaker, I knew I had to make it. And boy am I glad I did. Not only are these flauta’s delicious (and easy to make!) but they are light – you don’t feel like you ate junk; because you didn’t.

The traditional way of making flauta’s is to deep fry them. But since I wanted to keep this recipe lighter I simply sprayed a non stick pan with cooking spray and crisped these over high heat.

I cooked these up for lunch the first time I made them, then with leftover ingredients I made them again a few nights later for dinner. While we made meals out of them, you can just as easily cut these flautas up into bite size pieces and serve them to guests as appetizers at a party.

Simple to make for eating right away, or you can easily prepare the chicken filling mixture ahead of time (even a few days early), and keep in your fridge until you’re ready to make. Great idea for a week night dinner!

Thanks Amy for an awesome recipe! This one is a keeper.

I’d like to just take a brief moment to give a big thank you to all our readers, followers, friends, and of course family, for their support after my unexpected lay-off.

Throughout the day I received numerous tweets, Facebook messages, blog comments, and even personal emails from you guys encouraging me to keep my chin up, lending support, and sharing your own stories. We appreciated it, greatly. It helped make my first day in this new reality easier. So, thank you!

Chicken, Salsa and Cheese Flautas

Ingredients

  • 1/2 small red onion, diced
  • 1 jalapeno, diced
  • 1 garlic clove, minced (or substitute garlic powder)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 rotisserie chicken, skin removed and meat finely shredded (or 2 whole boneless skinless chicken breasts, grilled and chopped)
  • 1 cup salsa
  • 1/4 cup freshly chopped cilantro leaves (or substitute 1 tablespoon dried cilantro)
  • 1 cup shredded cheddar cheese
  • 1 lime, juiced
  • salt to taste
  • 6 - 8 flour tortillas, approximately

Instructions

  1. In a pan over medium heat, spray with cooking spray and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper, cook until fragrant about 1 - 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Remove from heat and let cool slightly. (At this point you can refrigerate until you are ready to use a later day if desired).
  2. Spread a heaping spoonful of filling along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
  3. Heat a large saute pan over medium heat,spray with vegetable oil, and add flautas to the pan (do not crowd). Saute, turning with tongs as necessary, until lightly browned on all sides.
  4. Remove toothpicks and serve with guacamole, salsa, or any other favorite Mexican side.
  5. Note: If you are making a bunch for a party and want to serve all at once, keep them on a tray in a warm oven until ready to serve.
http://thekeenancookbook.com/dinner/chicken-salsa-and-cheese-flautas

Recipe from: Fearless Homemaker

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