Flautas Recipe

Prepare filling

In a medium bowl combine the shredded chicken, shredded Monterey Jack, salt, black pepper, ground cumin and garlic powder. Toss until evenly mixed. Taste and adjust seasoning if needed.

Warm tortillas

Heat a large skillet over medium heat and add 1–2 tablespoons vegetable oil or lightly brush each corn tortilla with oil. Warm each tortilla about 20–30 seconds per side until pliable but not browned. Keep warmed tortillas covered with a clean kitchen towel to stay soft.

Assemble flautas

Place about 2 tablespoons of the chicken-cheese mixture in a line near one edge of each warmed tortilla. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat to make 9 flautas (3 per serving).

Fry flautas

Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately. Fry the flautas seam-side down first for 2–3 minutes, turning so they brown evenly and become crisp; total frying time about 4–5 minutes per batch. Use tongs to transfer cooked flautas to a paper-towel lined plate to drain. Alternatively, bake at 425°F (220°C) on a parchment-lined sheet sprayed with oil for 12–15 minutes, turning halfway, until crisp.

Place the tomatillos and the jalapeño (stem removed; seeded if you want milder heat) in a saucepan and cover with water. Bring to a boil and simmer 5–7 minutes until tomatillos turn slightly translucent. Drain and let cool slightly.

In a blender add the cooked tomatillos, jalapeño, quartered onion, cilantro, lime juice and salt. Puree until smooth. If sauce is too thick, add 1–2 tablespoons water to reach desired pourable consistency. Taste and adjust salt or lime as needed. Keep warm or refrigerate until ready to use.

In a small bowl combine the diced tomatoes, diced onion, chopped cilantro, lime juice and 1/4 teaspoon salt. Stir to combine and let sit 10–15 minutes at room temperature to meld flavors. Refrigerate if preparing early.

To plate each order (serves 3): place 1/3 cup Mexican red rice and 1/3 cup warm refried beans on the plate.

Arrange three flautas on the plate. Spoon 1/3 to 1/2 cup of the warm salsa verde over the flautas, or serve the sauce on the side for dipping.

Top the flautas with about 1/3 cup shredded lettuce, 3 tablespoons pico de gallo, a sprinkle (about 1 tablespoon) of crumbled queso fresco, and a drizzle or dollop (about 1 tablespoon) of sour cream. Garnish with a lime wedge if desired.

Serve immediately so flautas remain crispy alongside the rice and beans.