Crunchy Chicken Roll-Ups (Printer-Friendly Version)
# What You'll Need:
→ For the Filling
01 -
5 cups of chicken, pulled from a rotisserie and shredded
02 -
4 tablespoons of taco spices
03 -
½ teaspoon of table salt
04 -
2 cups of Monterey Jack cheese, shredded
05 -
2 small cans (4 oz each) of green chiles, chopped and drained
→ For Assembly and Frying
06 -
20 small (6-inch) flour tortillas, soft
07 -
20 toothpicks to hold everything together
08 -
Canola oil, enough to fry with
→ For Serving
09 -
Cool sour cream for dipping
10 -
Homemade guacamole
11 -
Fresh pico de gallo
12 -
Your choice of salsa
# Method:
01 -
Put the shredded chicken into a big mixing bowl, then add the taco spices and salt. Stir the chicken until it’s all well-seasoned. Then, mix in the shredded Monterey Jack cheese and the drained green chiles until everything’s nice and even.
02 -
Grab one tortilla and put about ⅓ cup of the chicken mixture in a line down the center. Roll the tortilla up tightly around the filling. Use a toothpick to pin the edges closed so they stay wrapped. Repeat for the rest of the tortillas and mix.
03 -
Set your oven to 250°F to keep the flautas warm later. In a big cast iron skillet, pour about ½ inch of oil and heat it over medium until it hits 375°F. Fry 4 flautas at a time, cooking them until they’re crispy and golden, which should take about 1-2 minutes per batch. Put the cooked ones on a baking sheet lined with paper towels, and keep them warm in the oven while you cook the rest.
04 -
These crunchy flautas taste best warm! Dish them up with a mix of sour cream, guacamole, pico de gallo, and salsa for dipping.
# Cook's Tips:
01 -
Don’t skip the toothpick step or the flautas might come apart while frying!