2 cooked chicken breasts , cut into small chunks
1 cup salsa
1 onion , minced
1 jalapeno pepper , cored and minced

1 tsp cumin
1 lime , juiced
3/4 cup grated monterey jack cheese
3/4 cup grated cheddar cheese
24 corn tortillas
vegetable oil


In a large bowl, mix together the chicken, salsa, minced onion, jalapeño pepper, cumin, lime juice and grated cheeses.
Fill skillet with oil so that it is about 1 inch deep. Heat to medium, around 350-375F.
Wrap corn tortillas in a towel and place on a plate. Heat in a microwave for 1 minute. Remove from the microwave and let the tortillas rest in the towel for 1-2 more minutes. This allows the tortillas to soften and be more pliable.
Spoon one heaping tablespoon in the middle of a tortilla. Spread it in a line across the middle of a tortilla. Tightly roll the tortilla into a cylinder. If desired, stick a toothpick in the tortilla to hold it in place.
Using tongs, place the flauta into the hot oil. If not using toothpicks, try to place the folded part of the tortilla at the bottom so that it does not open up during frying.
Let the flauta fry for 2-3 minutes (or until browned), then flip. Fry for another 2-3 minutes . Make sure that the flauta is nicely browned before removing from the hot oil.
Using tongs, remove the flauta from the oil and place on a paper towel to drain excess oil.
Prepare remaining flautas.
Serve with sour cream.

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