Combine chicken cream cheese Monterey Jack cheese salsa and salt pepper in a medium-sized bowl. Sauté for a few minutes until softened.
Prepare the chicken filling.
Chicken flautas recipe. Reduce heat and simmer covered until chicken is cooked through and tender enough to shred about 25 minutes. Mix the shredded chicken and. In the meantime assemble the flautas.
Instructions Preheat oven to 400-degrees. In a skillet heat about 14 cup of oil and fry 3-4 rolled up tortillas about. In a bowl stir together shredded chicken cheese chili peppers and cumin.
Spread 3 tablespoons a large spoonful of chicken mixture onto a tortilla. Heat oven to 400 degrees. Instructions Place your chicken in a stockpot cover with water and place on the stove over medium-high heat until boiling.
Instructions Add the Canola oil to a large skillet over medium-high heat and wait for the oil to reach between 350-375. Chicken and Beef Flautas. Add water until it reaches about 1-inch above the chicken.
Once heated add in the onion jalapeño peppers salt chili powder and cumin. Stir together until well combined. Combine drained and flaked chicken cream cheese salsa cheese cumin and garlic powder in a mixing bowl.
Heat the olive oil in a skillet over medium heat. Reduce heat and simmer for 20 minutes or until chicken is fully. Roll up tortilla tightly and secure with a toothpick.
For each flauta spoon in 14 cup of chicken mixture down center of tortilla. Add chicken onions garlic bay leaf salt and pepper to a Dutch Oven or large stock pot. Cover and bring to boil.
In this recipe I made cheesy chicken flautas and a smoky cheesy and beef version as well. Stir in the shredded chicken. For the condiment I made it easy and combined two staples red enchilada sauce and nacho cheese to bring you a red nacho cheese sauce.