Description
Delicious crispy chicken flautas filled with seasoned shredded chicken, served with sour cream and salsa verde.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approx. 1 lb)
- 10 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream (for serving)
- 1 cup salsa verde (for serving)
- Vegetable oil (for frying)
Instructions
- Preheat oven to 375°F (190°C).
- Cook chicken breasts in a skillet over medium heat until internal temperature reaches 165°F (75°C), about 15-20 minutes. Shred warm chicken.
- In a bowl, combine shredded chicken with cumin, chili powder, salt, pepper, and cilantro. Mix well.
- Place 2 tablespoons of the chicken mixture along one edge of each tortilla and roll tightly. Arrange on a parchment-lined baking sheet seam-side down.
- Heat vegetable oil in a deep skillet over medium heat to about 350°F (175°C). Fry flautas in batches for about 3-4 minutes per side until golden brown.
- Drain on paper towels and serve immediately with sour cream and salsa verde.
Notes
- Ensure the chicken is cooked thoroughly to avoid foodborne illness.
- Adjust the seasoning to taste for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 flautas
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg