These were yummy, fast, and great with guacamole! Also if you have random leftover shredded chicken this would be a great use of that.
I just re-read the recipe and apparently I was supposed to use 5-6 inch tortillas. I used normal size ones, and it was fine. I also didn't use toothpicks (I don't have such luxuries laying about), I just kept the tortilla rolled up by holding it with the tongs.
http://www.foodnetwork.com/recipes/sunny-anderson/chicken-flautas-with-avocado-cream-recipe.html
1 tablespoon butter
1/2 small red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
Salt
16 (5 to 6-inch) flour tortillas
Directions
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a
deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over
medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic,
cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to
combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
Preheat oven to 200 degrees F.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll
tray while assembling and cooking the remaining tortillas. Roll tortilla tightly around the filling and
secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue
cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and
immediately season with salt. Keep flautas warm in the oven on a sheet
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