Crispy Chicken Flautas Recipes

Steps:

• Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
• Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
• Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

Steps:

• 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.
• 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.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
• In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
• Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
• Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Steps:

• Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.
• Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.
• Add tomatoes and shredded chicken and simmer for 10 minutes.
• Remove from heat, cool and drain any excess liquid.
• Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
• Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.
• You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.