- 1/2cup salsa(medium or hot for more of a kick)
- 1/2cup sour cream
- 4oz. can mild chopped green chiles
- 2teaspoons chili powder
- 1tsp EACH ground cumin, garlic powder
- 1/2tsp EACH onion powder, smoked paprika dried oregano, salt
- 3cups shredded cooked chickenI like to use rotisserie chicken
- 1cup freshly shredded Monterrey Jack cheese
- 1cup freshly shredded sharp cheddar cheese
- Cayenne pepper or hot sauce to taste
- 12-14 medium (7-8-inch) flour tortillas
- Vegetable oil(optional for frying)
Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.
If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they’re more pliable and easier to roll. Fill, roll and repeat.
To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.
TO SHALLOW PAN FRY (Recommended)
Optional to keep flautas warm: Preheat oven to 200 degrees F. Set a wire baking rack in a baking pan; set aside.
Heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry to quickly.
Let flautas drain briefly on paper towels, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas
Serve with sour cream, guacamole, salsa, pico de gallo, shredded iceberg lettuce, etc.