Ingredients:
- 3 cups shredded Cooked Chicken Breast
- 1 cup Salsa Verde
- 1 cup Monterey Jack or Oaxaca Cheese, shredded
- 1/2 teaspoon Ground Cumin
- Salt & Freshly Ground Black Pepper to taste
- 14 Small Corn Tortillas (approx. 6-inch)
- 2 cups Vegetable or Canola Oil for frying
- Cojita Cheese, crumbled for garnish
- Sour Cream or Mexican Crema for serving
Instructions:
- Prepare the Filling: In a medium bowl, combine the shredded chicken, salsa verde, cumin, salt, and pepper. Mix thoroughly until the chicken is evenly coated and moist. Stir in half of the shredded cheese.
- Prep the Tortillas (Crucial Step!): Warm the corn tortillas until pliable by wrapping 5-6 in a slightly damp paper towel and microwaving for 30-45 seconds, or by briefly warming them one-by-one over a low flame.
- Assemble the Flautas: Lay a warm tortilla flat. Place 2-3 tablespoons of filling in a line slightly off-centre. Sprinkle a tiny pinch of the remaining cheese over the filling.
- Roll Tightly: Fold the edge closest to you over the filling, tucking it in firmly. Then, roll the tortilla up tightly, keeping the seam side down. Secure with a wooden toothpick inserted horizontally through the seam, if necessary (remove before serving!). Repeat until all filling is used.
- Heat the Oil: Pour the oil into your skillet until it reaches about 1/2 inch deep. Heat over medium-high heat until it reaches 350°F (175°C).
- Fry to Crispness: Carefully place 3-4 flautas into the hot oil, seam-side down first, using tongs. Do not overcrowd the pan! Fry for 2-3 minutes per side, turning gently, until they are deeply golden brown and audibly crispy.
- Drain and Finish: Remove the flautas with tongs and place them immediately onto a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt while warm.
- Serve: Remove toothpicks. Serve immediately garnished with crumbled Cojita cheese and a generous dollop of crema or sour cream.