Chicken Flautas

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1/4 cup Cilantro
  • 2 tsp Garlic powder
  • 2 7-ounce cans Green chiles
  • 1/4 cup Green onions
  • 1 Lime or lemon

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 cups Canola oil

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 24 Corn tortillas

• Dairy

  • 1/2 cup Cotija cheese, grated

• Other

  • toothpicks

Found on hispanickitchen.com

Description

Directions

• In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice and spices. Stir well to combine, taste for salt.
• Preheat 4 cups of canola oil to medium heat in a heavy, deep skillet or pan. At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them. My dad always told us that the tortilla needed cooking on the hot comal (griddle) to complete the cooking process, and I believe it!
• Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick. Your pan should be big enough to fry 6 flautas at once. While the 6 are frying, heat another 6 tortillas and transfer them to the warmer; this will help the process go a lot faster.
• Line a large bowl with paper towels and set aside. Cook the flautas for a minute or two on each side or until golden and crispy. Transfer cooked flautas to bowl and let drain. Remove toothpicks before serving.