Chicken Taquitos (i.e. Mexican Flautas!)

Mexican chicken taquitos (i.e. flautas!) topped off with lettuce, cream, cheese and salsa

Chicken Taquitos (i.e. Mexican Flautas!)

These chicken taquitos (i.e. Mexican flautas!) are the epitome of a handful of simple ingredients yielding spectacular results- and in a jiffy.

Course Main, Main Course

Cuisine Gluten Free, Mexican

Keyword chicken flautas, chicken taquitos, mexican flautas, tacos dorados

Prep Time 15

Cook Time 15

Total Time 30

Servings taquitos

Calories 96kcal

Ingredients

6 white corn tortillas
1 cup shredded chicken
avocado oil or cooking oil of choice

To serve:

Mexican crema sour cream or crème fraîche
romaine or ice berg lettuce sliced
cotija queso or Feta cheese crumbled
salsa of choice
pickled onions

Instructions

Place a dry skillet (or comal) over medium heat and pre-heat the tortillas briefly (say 10 seconds on each side). This will simply allow you to roll your taquitos without the tortillas breaking.
Add roughly 1/2 inch worth of avocado oil (or cooking oil of choice) to a skillet, and heat up over medium heat. To test the temperature, dip a tortilla and if it sizzles nicely, you're all set.
Place about 2 1/2 tablespoons of shredded chicken towards the edge of each tortilla, roll them tightly to close. Insert one or two wooden toothpicks in order to keep them tightly wrapped while frying. Top tip: if you don't have any toothpicks on hand (I ran out here, in fact), wrap and fry your taquitos right away with the seam down first (it'll crisp up and remain closed thereafter).
Fry taquitos until crisp and golden all over, about 3 to 4 minutes on each side. Remove from pan, and place on a paper towel-lined plate to drain briefly.
Serve immediately with toppings of choice, my one advice: be (extra) extra!

Notes

Please note that nutrition facts where estimated per taquito, using A La Madre corn tortillas (which are 3g net carbs).

Nutrition

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