Simple Chicken & Cheese Flautas!


Hey y’all!  I know it’s been a while since I have posted a recipe, so I thought I’d share the latest hit over here in my household and on my instastories.  I made shredded chicken flautas and it was delicious!!  I made a pretty big batch because I was cooking for my house and made some for my Pops, so you can shrink the amount of chicken that you use if need be.  The recipe below will make about 25 – 30 Flautas, so here we go.

What You Need For the Flautas

Chicken Breasts (I used 4)

Shredded Cheese (I used Oaxaca and Queso Fresco and just grated it at the house)

Tortillas (Corn or Flour)

Seasonings that You Need 

Black Pepper

Paprika

Slap Ya Mama

Garlic and Onion Powder

Cumin

Caldo De Pollo (I used the Knorr brand)

Badia’s Complete Seasoning

Toppings (Optional)

Pico de Gallo

Onion – jalapeno cilantro mix

Mexican Crema

Salsa

Cooking the meal

The first thing you want to do is wash your chicken and get rid of the fat that is on there.  I don’t take it all off, but what I can get off without having to cut, I pretty much do remove.  After that, get your pan on the stove and start letting that and oil warm-up for the chicken.  Once you’ve done that, then you will want to season your chicken with all the seasonings but the chicken bullion; we are saving that for later.

How the Chicken should look once it is seasoned.

While the chicken is cooking, you can go ahead and start prepping the tortillas and cheese so it can make the whole process a little quicker.  I usually just lay them out on my cutting board, but use what you have.

Prepping the Flautas

Once you have them all layed out, then you will take the cheese of your choice and place a line of cheese on one end of the tortilla.  I used both Oaxaca cheese and Queso Fresco, but you can use any cheese that you prefer.

The Queso Fresco that was used

Queso Fresco

Here is the Queso Fresco

Oaxaca Cheese

Here is the Oaxaca Cheese which is my personal favorite!

The first layer is the cheese of your choice

Usually the chicken is done by now, so I take it out and then I shred it.  You can shred it with two forks or use a mixer, either way works well.  After I shred all the chicken, I add it back into the pan it was cooked in and then I will add some water, not too much though.  I let the chicken simmer for a bit and then I add in a little bit of chicken buillon and let it sit for about 3-5 minutes.

The chicken after its completely cooked and shredded

After it is done simmering, I take a little bit of chicken and I place it on the cheese and then I roll it up.  Make sure you get another pan out and lightly coat it with oil because you will use this one to fry the flautas.  Once it is rolled make sure the seam is face down so your flautas don’t unroll before you fry them.

The second layer is the chicken - you don't need a lot.

After the chicken is in there, roll them bad boys up.

After your oil is hot, place the flautas seam down in the pan and let it cook until golden brown which is usually a minute or so.  Once all the sides are golden, then take them out and put them on a plate with a paper towel to drain all the excess oil.  They should look like this once they are done and I promise they taste just as good as they look.  You can top them with pico, cheese, salsa, and crema, or just eat them by themselves.

After they are all nice and fried!

After they are all nice and fried!

The first night that I made them!

My flautas plated!

Here is my finshed product! I topped mine with Oaxaca cheese, Pico de Gallo & the onion/jalapeno mix, homemade salsa, and some crema. So good!!

Anywho, that is all I have for this recipe, so I hope that y’all enjoy!  If you make them, let me know how you like them and tag me on the gram if you post them.  Thank you so much for checking it out and make sure you subscribe so you don’t miss all the new recipes to come! Follow me on Insta too cause I post a lot of finished meals on there too!

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