Need a great recipe for chicken flautas!

15 years ago

Hey all!

I seem to recall someone posted a great recipe for flautas last spring summer, but I couldn't find it using the search function. Would you please post your favorite recipe for chicken flautas? I have the white meat from a roaster in the fridge and I think that would be a great way to recycle it into dinner tonight.

If you don't have a flautas recipe, I would also welcome other Mexican style uses for about 3 cups cooked chicken.

Thanks in advance!

Alexa

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Comments (5)

User
15 years ago
Alexa, I haven't made flautas in a long time. They were one of Matt's favourites, made from chicken or beef. I never followed a recipe. Just used shredded chicken breasts or beef mixed with homemade salsa, wrapped in a tortilla and deep fried. Served with more salsa, guacamole and sour cream on the side. We prefer corn tortillas but have used flour tortillas as well.

You can use your leftover chicken to make Enchiladas, tacos or
.

Home Cookin Chapter: Recipes From Thibeault's Table

Enchiladas De Pollo
===================

Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt

1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Gaucamole
1 cup sour cream
lettuce
black olives
. Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and
pepper to taste. Set aside.

Preheat oven to 375Â°F.

Heat lard in small skillet. With tongs, carefully place one tortilla
at a time in hot lard. Hold for 3 to 5 seconds and drain on paper
towels. You want the tortillas to be softened but not crisp. Place
some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

NOTE:

Instead of softening the corn tortillas in hot oil use the following
Enchilada sauce.

(Alternative Enchiladas Sauce)

4 tablespoons oil
5 tablespoons flour
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1 garlic clove

2 to 3 cups chicken broth

Heat the oil and add the flour, cayenne pepper, chili powder, cumin and
garlic. Cook for a few minutes and add the chicken broth.

Ann
ltcollins1949
15 years ago
I did a search and found the following:

http://ths.gardenweb.com/forums/load/recipex/msg051513152646.html

CHICKEN FLAUTAS (serves 24)
2 1/2 cups chopped cooked chicken
1 cup shredded Cheddar
1 cup shredded Monterey Jack
2/3 cup picante sauce
1/3 cup sliced green onions
3/4 tsp cumin
Vegetable oil for frying
35 corn tortillas

Combine the chicken, Cheddar, Monterey Jack, picante sauce, green oinons & cumin in a bowl & mix well. Pour oil into a skillet to a depth of 1/2". Heat until hot but not smoking. Fry the tortillas in the hot oil for 3 seconds per side or until softened; drain. Spoon 1 1/2 TBL of the chicken mixture down the center of each tortilla. Roll to enclose the filling; secure with a toothpick. Arrange seam side down in a baking pan. Bake in a prehated 400Â° oven for 18-20 minutes or until heated through. Serve warm with additional picante sauce, sour cream and/or guacamole. May substitute cram meat for the chicken.~~Texas Ties

http://ths.gardenweb.com/forums/load/onceaweek/msg0308012418685.html

Flautas: They are a rolled taquito with either shredded chicken/beef or ground beef, served with a spicy tomatoe "dipping" sauce", guacamole, salsa or any topping you prefer.
NOTE: When using corn tortillas, always warm on a hot plate prior to frying them. This way they are softend and pliable.

Ingredients:
Sauce: Canned whole tomatoes (not stewed)
1 garlic clove
Chopped onion
Pinch of Cumin
Pinch of Oregano
"El Pato" tomato sauce (spicy tomatoe sauce) to taste
Combine all into blender and blend. Place into sauce pan & simmer on low to incorporate all flavors.

Taquitos: Shredded meat of your preference
Corn tortillas
Vegetable oil

Heat oil in pan. Warm corn tortillas, stuff/roll with meat, and deep fry. Drain. Top with whatever topping.

These are great for kid finger foods, party hors devours (sp), or snacks. Cut in half prior to frying, and double your output. They freeze really well also.
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caliloo
Original Author
15 years ago
Thanks!

I made them deep fried last night and WHAW what a mess! Reminds me why I don't deep fry.

Anyway the baked ones sound great. I wil definitely make those next.

Thanks!

Alexa
teresa_nc7
15 years ago
I pan fry mine in just about 1/2" oil and they cook just fine, as did the egg rolls I made last week.

The last time I made flautas, I think I just put chicken thighs and salsa in a crock pot and cooked until fall-off-the-bone done, shredded, then filled corn tortillas, rolled up, secured with a toothpick and pan fried. They are one of my favorite things to order at a Mexican restaurant.
User
15 years ago
Every time I see this thread I think it's about chicken with "gas".....

Need a great recipe for chicken flautas!

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ltcollins1949

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Need a great recipe for chicken flautas!

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ltcollins1949

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