Who doesn’t love taking a short cut from the grocery store? This chicken flautas recipe does just that by utilizing a rotisserie chicken, you will be saying winner winner chicken dinner every time you make this.
Enjoy this meal with a Mexican Style Martini.
Recipe featured on Rachael Ray's Meals in Minutes.
Preheat oven 300F to 325F.
In a bowl, combine the cheddar, pepper jack, and queso fresco or cotija cheese with the chopped green chilies. Working one at a time, place a flour tortilla on a cutting board and add about 1/3 cup of pulled chicken down the center, in a strip spreading it evenly from one end to the other. Top the chicken with about the same amount of the cheese mixture, then roll the tortilla as tightly as possible. Place it seam-side down on a baking sheet and continue preparing the remaining tortillas in the same way.
Heat about ¼ inch of neutral cooking oil, such as vegetable oil, in a large skillet over medium heat. To check if the oil is ready, look for light ripples on the surface. When the oil is hot, carefully place a few flautas seam-side down in the skillet, making sure not to overcrowd the pan. You’ll need to fry them in batches, holding the cooked ones in the oven while you work. Fry the flautas for about 3 minutes on the seam side, then gently roll them over and cook for an additional 2 to 3 minutes, until golden and crispy. As each batch finishes, transfer the flautas to a baking sheet fitted with a perforated rack and keep them warm in the oven.
Serve the flautas with sour cream, pico de gallo, and guacamole.
