You say Mexican, I say YES! And these yummy morsels are the epitome of American/Mexican food and why we (meaning i) love it some much. You take flour tortillas (we are sometimes very American in our house) and fill them with chicken, cheese, and spices and then you deep fry them and serve them with other taste-good things. Yup. I love Mexican food!
Fun little personal tidbit about these lovelies. My husband and I actually made these on the date where we became “official” in the dating sense of the word. So, who knows? Maybe these magic American-Mexican food has magic powers. Honestly I wouldn’t doubt it since they are fried in oil. I’m pretty sure anything fried in oil has the power to heal a broken heart (by stopping it from beating).
So the procedure is simple. You make the filling, cut the tortillas, wrap the filling in the tortillas and stick it with a toothpick. You heat the oil, fry ‘em up and then lick your chomps as you anticipate the chow down that inevitably ensues the making of good food.
On a more serious note, we accidentally (I put that there to try and not make me look as stupid) made these with frozen corn…..ya don’t do that. You know what happens when you put flautas with frozen corn into a pot of hot oil? Well my husband’s yelps can tell you as he was frying them, frozen corn in hot oil splatters like nobody’s business so be safe. Either use canned corn or thaw the corn before using it….or just do without and make it a meat and cheese only. The hardest part of this is the frying and that is simply because frying anything is tedious and slightly scary (I’m really just a wus). But don’t let it deter you from making these because they are downright delicious and absolutely unhealthy.
So the procedure is simple. You make the filling, cut the tortillas, wrap the filling in the tortillas and stick it with a toothpick. You heat the oil, fry ‘em up and then lick your chomps as you anticipate the chow down that inevitably ensues the making of good food.
On a more serious note, we accidentally (I put that there to try and not make me look as stupid) made these with frozen corn…..ya don’t do that. You know what happens when you put flautas with frozen corn into a pot of hot oil? Well my husband’s yelps can tell you as he was frying them, frozen corn in hot oil splatters like nobody’s business so be safe. Either use canned corn or thaw the corn before using it….or just do without and make it a meat and cheese only. The hardest part of this is the frying and that is simply because frying anything is tedious and slightly scary (I’m really just a wus). But don’t let it deter you from making these because they are downright delicious and absolutely unhealthy.
Flautas
Time: 1 hour Yield: Serves 6
Ingredients
20 10” tortillas/fajita tortillas
1 12.5 oz can of chicken
1 ½ c Enchilada sauce
1 cup cheddar cheese
1 c Corn
Oil
Toothpicks
Lettuce (optional)
Sour cream (optional)
Salsa (optional
Instructions
1. Combine chicken, enchilada sauce, cheese and corn in a bowl until uniform.
2. Cut tortillas in half. Spoon ½ T of mixture onto edge of tortilla. Roll up making sure all the filling stays inside. Secure shut with a toothpick, close to the fold over.
3. Heat oil in a deep pan/pot until water splatters feverishly off the top of it.
4. Put in a layer of flautas and let cook about 2 min till one side is golden. Using tongs, flip over and cook till evenly cooked and cheese is melty. Remove to a plate covered in paper towel.
5. Repeat this process till all the flautas are cooked.
6. Serve on a bed of lettuce and top with sour cream and salsa or fresh pico de gallo if desired.
Time: 1 hour Yield: Serves 6
Ingredients
20 10” tortillas/fajita tortillas
1 12.5 oz can of chicken
1 ½ c Enchilada sauce
1 cup cheddar cheese
1 c Corn
Oil
Toothpicks
Lettuce (optional)
Sour cream (optional)
Salsa (optional
Instructions
1. Combine chicken, enchilada sauce, cheese and corn in a bowl until uniform.
2. Cut tortillas in half. Spoon ½ T of mixture onto edge of tortilla. Roll up making sure all the filling stays inside. Secure shut with a toothpick, close to the fold over.
3. Heat oil in a deep pan/pot until water splatters feverishly off the top of it.
4. Put in a layer of flautas and let cook about 2 min till one side is golden. Using tongs, flip over and cook till evenly cooked and cheese is melty. Remove to a plate covered in paper towel.
5. Repeat this process till all the flautas are cooked.
6. Serve on a bed of lettuce and top with sour cream and salsa or fresh pico de gallo if desired.