Prep time: 30 min | Cook: 20 min | Total: 50 min | Servings: 8 | Yield: 8 servings
Have you heard of Chicken Flautas? If yes, then I’m sure you’ll agree with me when I say that this is one of those recipes you wish you’ve known before. If you don’t know this recipe, then you better try this one out. You can frequently see this dish in a Mexican Restaurant, although the origin of this recipe is still unknown. I hope you’ll like this recipe as much as I do, try these Easy Chicken Flautas, and enjoy this with your family and friends.
¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
2 tbsp lemon juice
1 tbsp oil
¼ tsp ground paprika
⅛ tsp ground black pepper
⅛ tsp salt
1 ½ cups cooked shredded chicken
(8 eaches) flour tortillas
2 cups oil for frying
In a skillet, add the butter and melt over medium heat; add and stir flour into the butter until smooth. Add onion to the flour-butter mixture; cook and stir until onion is softened, for 5 to 10 minutes. Mix the black olives, lemon juice, oil, paprika, black pepper, and salt into the onion mixture; then cook and stir until heated through for about 2 minutes. Stir the chicken into the mixture and remove the skillet from the heat and cover.
In a large and heavy saucepan or deep-fryer, heat the oil.
Fill tortillas with chicken mixture, roll the tortilla around the filling and use a toothpick to secure the roll.
Fry the rolled tortillas in the hot oil until browned, working in batches, for 2 minutes. Transfer the fried tortillas to a paper-lined plate using a slotted spoon or tongs.
After cooking, we determined the nutritional value of the frying oil based on a retention value of 10 percent. The exact quantity can vary depending on the time and temperature of the cooking, the density of the ingredients, and the different types of oil used.
Per Serving: 344.7 calories; 34.9 mg cholesterol; 366.8 mg sodium; 12 g protein; 31.4 g carbohydrates.