Chicken Flautas

By Connor Forbes

So, after making the big batch of shredded chicken (see last week’s recipe) I had a lot of shredded chicken to use. I threw it in Caesar salads. I made Buffalo chicken dip. I also made flautas. Flautas are closely related to taquitos but made with flour tortillas instead of corn.

I had never made them before, but they are pretty darn easy. The only thing you need to be careful about is having the correct oil temperature. But a good rule of thumb is if you see the oil smoking, it is too hot.

These were great served with shredded lettuce, sour cream, and salsa.

Ingredients

· Flour tortilla

· Shredded chicken

· Frying oil (soy, canola, avocado, vegetable, etc)

· Toothpicks

To Make

On a stove top, heat a pan on medium heat. Fill pan with about ½ inch deep of oil. On a cutting board or other work surface place a tortilla. Add shredded chicken in a straight line from the bottom to the top. Roll the tortilla from one side over the chicke to the other until you have a cigar shape. Place a toothpick through the tortilla, chicken and out the other side. This will hold the flauta together while frying. Place flauta into the oil and fry on each side for about 30-60 seconds. It does not take long so be sure to pay attention on this step. Pull the flauta out. Let sit on a drying rack or paper towel to let the excess oil fall or dry off. Plate and EAT!

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Chicken Flautas