I absolutely love frozen taquitos, also known as flautas. However, this homemade version will blow those frozen ones out of the water. This Sunday, I made them for the Super Bowl and they are really great appetizers because they are perfect finger food and don’t fall apart in your hands. **Also, if you make too many of them, they are easy to freeze and warm up in the oven at a later date.
Serve with a side of salsa to dip them in 🙂
Prep 20min | Cook 20min
- 1 lb of skinless boneless chicken breast, chopped
- 1/4 cup of canola, vegetable, or sunflower oil for frying
- 1 Tbsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt & pepper to taste
- 2 cups of finely shredded Mexican cheese blend or sharp cheddar
- 12-15 corn (NOT FLOUR) tortillas
- 1 large non stock baking tray, 1 medium sauce pan, 1 small sauce pan
- handful of toothpicks
- *optional: salsa for dipping
Preheat oven to 475 degrees.
- CHICKEN MIXTURE: Add chopped chicken to a pan with 1 Tbsp heated oil. As soon as the chicken starts to turn white on each side, add spices (chili powder, paprika, garlic powder, oregano, salt, pepper). Once chicken is cooked through, remove chicken from heat to a cutting board and chop the chicken even finer. Add the chicken into a mixing bowl and toss with cheese
- TORTILLA PREP: In a small sauce pan, heat remaining oil on medium until you see ripples in the oil. Fry corn tortillas, one at a time, making sure they remain soft and hot and set them on baking tray. **Do not fry too long where they start to harden and turn brown, then you are essentially making tortilla chips!
- FLAUTA PREP: Roll about 1/4 cup or less into each fried tortilla and secure with a toothpick
- BAKE: Bake flautas for 10 minutes, turn the flautas. Bake for another 10 minutes – serve hot. You can freeze them once they’ve cooled down
- **Alternatively, you can freeze the unbaked flautas in a zip lock bag. Do not thaw before baking. Place flautas on a tray and bake as directed.
Happy Eating 🙂