Chicken Flautas

1 tablespoon of vegetable oil
1 pound of cooked bone in chicken breast, boiled and shredded
1 (10 ounce) package corn tortillas (I prefer yellow corn)
1/2 cup of shredded Cheddar cheese
1/2 cup of salsa
toothpicks
2 cups vegetable oil for frying
Embroils original essence seasoning to taste, or just salt and pepper is fine

Heat 1 tablespoon of vegetable oil in the skillet over medium heat. Shred the chicken using two forks. Stir in the salsa and cheese . Simmer until the liquid has evaporated and salsa and cheese are fully mixed in with chicken. Remove it from the heat. Spread about 2 tablespoons of the chicken mixture along the bottom edge of each tortilla. Tightly roll the tortilla and secure the ends with one or two toothpicks. do this with all remaining tortillas.
Heat your 2 cups vegetable oil in a large skillet.Slowly drop in Flautas to fry, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with Emeril’s original Essence seasonings.

Top off with queso fresco, sour cream and/or guacamole if preferred. Enjoy!

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9 comments

  1. Julie says:

    This looks delicious! My kind of food indeed. Stopping by from Tasty Thursdays. Have a great weekend!

    Julie @ This Gal Cooks

  2. Anne @ Domesblissity says:

    Of all the Mexican foods, I’ve never tried making these but I’m going to now. Have always wanted a good recipe. Thanks so much for linking up to Thriving on Thursdays. I’m featuring this at tomorrow’s party!

    Anne xx

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