Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cups cooked, shredded chicken (300g)
  • 1/2 cup shredded cheddar cheese, plus more for topping (approx. 50g)
  • 1/4 cup chopped cilantro (approx. 5g)
  • 12 corn tortillas (6-inch diameter)
  • Vegetable oil, for frying (approx. 2 cups / 500ml)

Instructions:

  1. Sauté onion and garlic in oil until softened. Add spices and cook for 1 minute. Stir in chicken, cheese, and cilantro. Season to taste.
  2. Briefly warm the tortillas in a dry skillet or microwave to make them pliable.
  3. Place about 2 tablespoons of chicken filling onto each tortilla. Roll tightly and secure with a toothpick if needed.
  4. Fry: Heat oil in a large skillet over medium-high heat. Fry flautas in batches until golden brown and crispy on all sides (about 2-3 minutes per side). Drain on paper towels.
  5. Bake: Preheat oven to 400°F (200°C). Place flautas on a baking sheet sprayed with cooking oil. Spray the flautas with oil. Bake for 10-15 minutes, flipping halfway, until golden brown and crispy.
  6. Remove toothpicks (if used). Serve immediately with your favourite toppings.