This recipe came to us from TheKitchn.com. The flautas were great, but time consuming. Also, you don’t want to make these ahead of time, they don’t keep well, and you definitely want to be cooking for a crowd; this recipe makes a LOT of flautas and leftovers are not that great. A few notes:
- The recipe calls for queso fresco, crumbled. At the time, we could only find Laughing Cow brand queso fresco, which isn’t queso fresco at all, with chipotle flavor. We just spread it on the tortillas before adding the chicken and it worked fairly well. Feta cheese may be a good substitute for queso fresco if you can’t find any.
- It took a long time so don’t start this project late. Works best with 4 hands.
- If you have leftovers, re-heat them in a toaster oven so they don’t get overly tough.
Spicy Chicken Flautas
Adapted from TheKitchn.com
- Peanut or canola oil, for frying
- 2 Tbsp butter
- 3 cups cooked and shredded chicken
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp garlic powder
- 3/4 tsp ground cumin
- 1/2 tsp ground chipotle powder
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper, or more to taste
- Freshly ground black pepper, to taste
- 24 small corn tortillas
- 12 oz Laughing Cow Chipotle Queso Fresco spreadable cheese
- Fill large, heavy saucepan, Dutch Oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.
- Meanwhile, in a large mixing bowl, combine chicken, paprika, kosher salt, garlic powder, cumin, chipotle, chili powder, cayenne, and black pepper. Set aside. Melt the butter in a skillet over medium heat. Add the chicken mixture to the skillet and cook until warmed through.
- Heat a stack of three to four tortillas in the microwave for about 20 seconds to soften. Spread enough of the Laughing Cow cheese on the tortillas to cover the center, leaving about 1/4″ to 1/2″ on the edges free of cheese. Place two tablespoons of chicken mixture into the middle of the tortillas. Tightly roll each tortilla and secure with toothpicks.
- Carefully add each tortilla to the hot oil. Try to keep the oil at a steady 375°F; adjust the heat as necessary. Cook the tortillas until very crisp and light golden in color, about 1-2 minutes. Shake off the excess oil and place the flautas on a dish lined with paper towels. Keep warm in the oven.
- Repeat until all the chicken is used up.
We had a few leftover tortillas so we spread cream cheese on them and sprinkled cinnamon and sugar over the cheese. Then we rolled them up and fried them. They were a fantastic dessert.