This simple flauta recipe will be a favorite for your family, just you watch! My kids devour these and hubby swears he won’t go back for seconds, but he always does. If I’m lucky, I have one leftover for my lunch. I’m usually not that lucky. It’s ok. I’d rather save my luck for Vegas or the Lotto anyways.
1 pkg flour tortillas (store bought is best for this recipe) – $1.75
1/2 cup Canola Oil – $1.00
1 1/2 to 2 lbs chicken tenders or thighs (sliced into 3″ strips for easy frying) – $3.90
1/2 onion, chopped – $.25
1 Serrano Pepper, chopped – $.10
1 can diced tomato, drained well – $.60
1 tsp red chili powder – pantry
1 tsp garlic powder – pantry
1/2 tsp each of salt and pepper – pantry
1 cup shredded cheese (I like colby jack) – $1.00
Heat 1 Tbsp oil in frying pan, season chicken with salt, pepper, garlic powder and chili powder. Fry chicken till nice and brown, but do not over cook. Remove from heat and let cool. In same pan, toss in onions and serrano pepper. Saute for a few minutes, then add 1 can, drained diced tomato. Chop cooled chicken and return to pan. Mix all ingredients and simmer till all liquid is reduced, about 8-10 mins. Set aside.
Now, in deep fry pan, heat 1/2 cup oil to medium heat. Lay out flour tortilla on cutting board. Place one heaping tablespoon of the chicken mixture in middle of tortilla and sprinkle with shredded cheese. Roll tightly and place flauta in hot oil, carefully. Make sure you place the flauta in the pan, directly on the seam first. This will form a seal of your flauta.
Let tortilla cook till brown and roll 1/4 turn. Cook, turn, cook, turn, cook, turn. Once whole flauta is brown and crispy, remove and place on paper towels to soak up excess oil.
Serve hot with sour cream and guacamole. Or, for a healthy version, we served with calabacitas ($2.39). So tasty!
NOTE: If this recipe is too spicy for you, just leave out the serrano or substitute with red or green bell pepper.
GRAND TOTAL: $9.99 (Wow! Tight. I know, but I made it!)