Chicken Flautas

A Sears family favorite – fattening, fried, and delicious. Like most Mexican foods it goes wonderfully with refried beans, guacamole, and sour cream. Some day I will work on a modified version of this recipe which does not need to be fried, but until then I will enjoy the extra calories.

Chicken Flautas

  • 24 corn tortillas
  • 3 Tbs margarine
  • ½ c. flour
  • 1 tsp salt
  • 1 c. chicken broth
  • 1 ½ c. diced chicken
  • Cooking Oil
  • 1 Tbs. parsley
  • 1 Tbsp lemon juice
  • 1 tsp grated onion
  • Dash of paprika, nutmeg, and pepper

Dip tortillas in hot oil to soften and set aside. Melt butter and blend in flour and salt. Add broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion and other spices. Stir in chicken and let cool slightly. Place one spoonful of chicken mixture in center of each tortilla. Roll up tightly and secure with toothpick. Fry in oil until crispy and golden brown, about 2 min. From here place each cooked flauta on some paper towels (I usually line a casserole dish with them) until time to serve. If finished early you can keep the flautas in the oven at a low temperature to keep hot.

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