Rolled crispy chicken tacos topped with cream, lettuce, and salsa. Like taquitos but bigger.
Ingredients
Scale
Measurement units
- corn tortillas
- cooked shredded chicken
- vegetable oil for frying
- Mexican crema
- iceberg lettuce, shredded
- queso fresco
- salsa verde
- toothpicks
Ingredients
Scale
Measurement units
- corn tortillas
- cooked shredded chicken
- vegetable oil for frying
- Mexican crema
- iceberg lettuce, shredded
- queso fresco
- salsa verde
- toothpicks
Instructions
Heat the tortillas
Heat the tortillas
Roll out dough
Roll out dough
In hot oil
In hot oil
Top with crema
Top with crema
Tomorrow's Meal
Crispy Flautas Chilaquiles
Leftover flautas broken into strips and layered with salsa, cheese, and crema for a deconstructed breakfast bake
You'll need to pick up:
Salsa verde or roja (2 cups)Crema or sour cream (1/2 cup)Cotija or queso fresco (1/2 cup crumbled)Fresh cilantro (optional)Fried onions or tortilla chips (optional topping)
Quick overview:
- 1.Preheat oven to 375°F
- 2.Break cold flautas into 2-3 inch pieces
- 3.Spread half the salsa on bottom of baking dish
- 4.Layer flautas pieces, then drizzle with crema, sprinkle cheese
- 5.Add remaining salsa on top, more crema and cheese
- 6.Bake 15-20 minutes until bubbling and edges crisp
- 7.Garnish with cilantro and fried onions if desired
- 8.Serve hot with lime wedges
Before you cook
Cook notes
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
