30 min

Directions

Ingredients

Step 1

Add the 2 tbsp of oil to a large skillet, set to medium high heat.

Step 2

Once hot, add in the ground chicken and start breaking it up.

Step 3

Add the diced jalapeño (remove the seeds for less spice, add in the diced onion and all of the seasonings, mix to combine and cook for about 6-8 minutes.

Step 4

Add in the salsa verde, mix to combine and let simmer on a medium low heat for 8-10 minutes.

Step 5

To another skillet, add enough oil to cover the bottom of the pan. Set to medium high heat.

Step 6

While the oil is getting hot, in batches warm up corn tortillas by placing them in a damp paper towel, wrap them up and microwave for 45-60 seconds. This will ensure the tortillas don't crack/break on you as you fill and wrap them up.

Step 7

Once the tortillas are warmed up, fill them up with the filling, and roll them up to close, set them aside with the seam side down.

Step 8

Once ready to fry, place the rolled flautas in the oil SEAM side down, you don't need toothpicks to keep them closed. Fry them for 2-3 minutes on that first side, once you're ready to flip them, they will be naturally sealed due to the tortillas getting crispy. Fry for another 3-4 minutes on the other side or until they are crispy all over. Continue with the rest of the flautas.

Step 9

Once crispy, remove from the oil, tilt them vertically to drain off excess oil. Place on paper plates and sprinkle with some salt.

Step 10

To serve the flautas, top them off with guacamole, more salsa verde, shredded lettuce, Mexican crema and crumbled queso fresco.