Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas)

Name: Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted and sliced (tossed with lime juice and salt); 1 Tbsp butter; 0 teaspoons chili powder; 12 soft corn tortillas; 79 milliliters cream cheese; 59 milliliters chopped fresh cilantro; 1 teaspoon garlic powder; 1 teaspoons ground cumin; 118 milliliters grated onion; 0 teaspoons dried oregano; 237 milliliters queso fresco, crumbled; 4 servings Salsa, to serve; 4 servings Salt and pepper; 473 milliliters cooked chicken, shredded; 1 teaspoon tomato paste; 118 milliliters tomato puree; 4 servings Vegetable oil for frying

Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas) might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 583 calories, 29g of protein, and 32g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have tomato puree, corn tortillas, salsa, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

eat the butter in a saucepan add the onion and cook for about 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Add the tomato puree, garlic powder, cumin, chili powder, tomato paste, cilantro and oregano. Stir and cook for two minutes more.

Ingredients you will need

Garlic Powder

Chili Powder

Tomato Puree

Cilantro

Oregano

Cumin

Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.eat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.o assemble: spread one tortilla with cream cheese, then top with about 2 tablespoons of the chicken mixture, roll and secure with a toothpick. Process with the remaining tortillas.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Cream Cheese

Wrap

Whole Chicken

Spread

Roll

Equipment you will use

Aluminum Foil

Toothpicks

Frying Pan

Oven

Heat the vegetable oil in a large skillet and when oil is hot, place about three to four flautas into the oil, and cook for about 1 minute on each side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain the flautas on paper towels.

Equipment you will use

Paper Towels

Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa.

Ingredients you will need

Avocado Slices

Queso Fresco

Salsa

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

avocado, pitted and sliced (tossed with lime juice and salt)1Tbsp

butter 0teaspoons

chili powder 12

soft corn tortillas 79milliliters

cream cheese 59milliliters

chopped fresh cilantro 1teaspoon

garlic powder 1teaspoons

ground cumin 118milliliters

grated onion 0teaspoons

dried oregano 237milliliters

queso fresco, crumbled 4servings

Salsa, to serve 4servings

Salt and pepper 473milliliters

cooked chicken, shredded 1teaspoon

tomato paste 118milliliters

tomato puree 4servings

Vegetable oil for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.