Fried Chicken Flautas Recipes

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:

• Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
• Heat oil in a large, heavy saucepan or deep-fryer.
• Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
• Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

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:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.