Ingredients:
- 2 cups Cooked, Shredded Chicken Breast
- 4 oz Cream Cheese, softened
- 2 tbsp Diced Green Chilies (canned, drained)
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt and Black Pepper to taste
- 12-14 Small Corn Tortillas
- 1/2 cup Neutral Oil (for frying) or 2 tbsp (for brushing/baking)
- Cotija Cheese or Feta (optional, for garnish)
Instructions:
- Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, softened cream cheese, drained green chilies, cumin, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly until homogenous.
- Warm the Tortillas: Gently warm the corn tortillas, one by one, in a dry skillet over medium-low heat for about 15–20 seconds per side until pliable. Wrap the warmed tortillas in a slightly damp cloth to keep them soft.
- Assemble the Flautas: Place about 2 tablespoons of filling near one edge of a warm tortilla. Roll the tortilla up tightly around the filling. Secure the edge with a toothpick if necessary.
- Cook Option A (Baking): Preheat oven to 400°F (200°C). Arrange rolled flautas seam-side down on a lined baking sheet. Lightly brush or spray the tops with oil. Bake for 15–20 minutes, flipping halfway, until golden brown and crispy.
- Cook Option B (Shallow Frying - Classic Crisp): Heat about 1/2 inch of oil in a shallow pan over medium-high heat (approx. 350°F/175°C). Carefully place flautas into the hot oil, seam-side down first. Fry for 2–3 minutes per side until deeply golden brown.
- Drain and Serve: Remove cooked flautas and place them on a plate lined with paper towels to drain excess oil. If toothpicks were used, remove them. Sprinkle with crumbled cheese and serve immediately with desired toppings like sour cream or salsa.