Ingredients
- 1/4 cup taco seasoning
- 5 cups shredded cooked chicken rotisserie or poached
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 4-ounce cans chopped green chiles drained
- 20 soft flour tortillas 6-inch
- Canola oil for frying
- Sour cream for serving
- Guacamole for serving
- Salsa for serving
Instructions
- In a mixing bowl, mix the taco seasoning with the shredded chicken until well coated. Stir in the shredded cheese and chopped green chiles.
- Warm the tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel until pliable. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla, press it into a line, and tightly roll. Secure with a toothpick if needed.
- Heat canola oil in a large skillet over medium-high heat until it reaches 375°F. Work in batches, frying the flautas until they are golden brown on all sides, about 1 to 2 minutes per batch. Transfer the flautas to a paper towel-lined plate to drain excess oil.
- Serve the flautas hot with sides of sour cream, guacamole, and salsa.
