Chicken Flautas are a favorite of mine to get at Tex-Mex places. Crunchy, warm, and so very dippable, who wouldn't love 'em. With a little bit of work, this delicious dish can be made at home, and it is completely worth the effort! Great for a Friday end of the week celebration, or any night you want to make especially delicious. These crispy fried tortillas are filled with seasoned chicken, onion, and shredded monterey jack cheese. Dip these treats in an avocado yogurt dipping sauce to reach flauta perfection.
Ingredients for Flautas:
- 18 Corn Tortillas
- 1/3 cup vegetable oil
- 3 Chicken Breasts
- 2 tablespoons vegetable oil
- 1 tablespoon taco seasoning
- 1 tablespoon unsalted butter
- 1/2 small red onion
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 cup diced tomatoes
- 1 cup monterey jack cheese
- 2 tablespoons lime juice (or 1 lime)
- 1 tablespoon sea salt
- 1/2 cup vegetable oil
Steps for Flautas:
Heat up the 1/3 cup of vegetable oil in a medium sized skillet.
When the oil is hot, lightly fry the toritllas (10 seconds per side.) By doing this, the tortillas will be perfect for rolling.
Place the tortillas on a plate lined with paper towels, and set aside for later.
Cut the chicken breasts into 3 pieces.
Marinade the chicken with 2 tablespoons of vegetable oil and the taco seasoning. Make sure the mixture evenly coats the chicken pieces.
Place the chicken into a medium pot, and cover the chicken with water. Make sure the water goes 1 inch above the chicken.
Heat over low heat for 40 minutes, or until the chicken is cooked through.
Remove the chicken from the water, and allow to cool for 15 minutes.
In the mean time, puree together the red onion, garlic and the lime juice.
When the chicken has cooled, dice the chicken.
Heat a large skillet over medium heat.
Melt the unsalted butter in the skillet.
In the melted butter, sautee the pureed onion, garlic, and lime juice.
Add the cumin, salt, and cayenne pepper.
Heat through for 10 minutes.
Remove from the heat and place the chicken mixture in a large pyrex bowl.
Shred the monterey jack cheese and stir it into the chicken mixture.
Heat 1/2 vegetable oil over medium high heat.
While the oil is heating, spoon a tablespoon to a tablespoon and a half of the chicken mixture into the center of each tortilla.
Spread the mixture out into a line.
Roll each tortilla tightly.
In the hot oil, place each rolled tortilla (do no more than 4 at a time) seam down into the hot oil.
Fry for about 4 minutes.
Serve with tangy and delicious avocado yogurt dipping sauce.
Ingredients for Avocado Yogurt Dipping Sauce:
- 1 ripe avocado
- 1/2 cup plain greek yogurt (I use chobani 0%)
- 1 tablespoon lime juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Steps for Avocado Yogurt Dipping Sauce
Mash the avocado.
Stir in the greek yogurt, lime juice, sea salt, and black pepper.
Delish! This yummy dip would also be the perfect compliment to nachos.