While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Crisp corn tortilla rolls filled with shredded chicken and cheese make tasty appetizers for game day and Cinco de Mayo parties.
1/2 cup sour cream
1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic , divided
1 pound boneless skinless chicken, cooked and shredded
16 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil, for frying
Mix sour cream and 2 tablespoons of the marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside.
Microwave tortillas, several at a time, on microwavable plate on HIGH 20 seconds or until softened. Spoon about 2 tablespoons chicken mixture onto each tortilla. Top each with 1 tablespoon of the cheese. Roll up tightly. Secure with toothpick.
Pour oil to 1-inch deep in large skillet. Heat oil to 375°F on medium heat. Fry flautas, several at a time, 3 minutes or until crisp, turning occasionally. Drain on paper towels. Remove toothpicks. Serve with sour cream sauce and, if desired, guacamole and salsa.
(Amount per serving)