Rolled crispy chicken tacos topped with cream, lettuce, and salsa. Like taquitos but bigger.
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup cooked shredded chicken
- 1 cup vegetable oil for frying
- ½ cup Mexican crema
- 2 cup iceberg lettuce, shredded
- ½ cup queso fresco
- ½ cup salsa verde
- 12 whole toothpicks
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup cooked shredded chicken
- 1 cup vegetable oil for frying
- ½ cup Mexican crema
- 2 cup iceberg lettuce, shredded
- ½ cup queso fresco
- ½ cup salsa verde
- 12 whole toothpicks
Instructions
Heat the tortillas
Warm tortillas on comal or in microwave until pliable.
Ingredients
- tortillas (12 whole)
- toothpicks (12 whole)
Roll out dough
Place 2-3 tbsp chicken along edge of each tortilla. Roll tightly. Secure with toothpick.
Ingredients
- chicken (2 cup)
In hot oil
Fry flautas seam-side down in 350°F oil until golden and crispy, about 3-4 minutes total. Drain. Remove toothpicks.
Equipment
- deep skillet
Ingredients
- oil (1 cup)
Top with crema
Arrange on plate. Top with crema, lettuce, queso fresco, and salsa.
Ingredients
- crema (½ cup)
- lettuce (2 cup)
- queso (½ cup)
- salsa (½ cup)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
