Food Recipes Dinner Tortilla Dishes Chicken Flautas 5.0 (1,535) 3 Reviews Rotisserie chicken, shredded cheese, and corn tortillas make these flautas an easy, quick dinner. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 22, 2022 Save Rate PRINT Share Close Photo: © Lucas Allen Total Time: 40 mins Yield: 4 Jump to recipe Flautas are irresistible rolled and fried tacos that can be filled with pulled chicken, or cooked ground beef, chicken, turkey, or pork. Here, Grace Parisi uses shredded roast chicken; use leftover roast chicken, or pick up a rotisserie chicken from the grocery store to make this recipe even faster and easier to make. If you are pressed for time, look for roasted jalapeños at the market. It's important to use corn and not flour tortillas to make these flautas; corn tortillas fry up better. Microwaving the tortillas briefly makes them pliable so they roll without cracking. Be sure to use toothpicks to secure the flautas until they are fried and able to hold their shape. Keep fried flautas warm on a paper towel-lined baking sheet in a 200°F oven until you are ready to eat. Serve these flautas as a party snack with sour cream and red and green salsas for dipping, or prepare a large batch for a main course. Cook Mode (Keep screen awake) Ingredients 2 jalapeños 2 cups finely shredded roast chicken 4 ounces sharp cheddar cheese, shredded (1 cup) 1/2 teaspoon cumin seeds Salt Freshly ground pepper 12 corn tortillas Vegetable oil, for frying 4 radishes, very thinly sliced 1/4 cup chopped cilantro 2 tablespoons finely chopped red onion 1 teaspoon fresh lime juice Directions Skewer jalapeños on a metal skewer or fork and roast over a flame on the grill or a stove until blackened, about 3 minutes. Wrap in foil and let cool slightly. Rub off skins and remove seeds, then finely chop. Transfer jalapeños to a bowl and add chicken, cheese and cumin. Season with salt and pepper; toss well. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange tortillas on a surface and pack half of the chicken filling across tortillas. Tightly roll tortillas around filling, securing with toothpicks. Repeat to form remaining flautas. In a large skillet, heat 1/4 inch of the oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry remaining flautas. In a bowl, toss radishes with cilantro, onion and lime juice; season with salt and pepper. Remove toothpicks and serve flautas with radish salad and fresh lime wedges for squeezing over the top. You can serve these with sour cream and salsas as well. Suggested Pairing Malty brown ale: Big Sky Moose Drool. Originally appeared: May 2012 Rate It Print