Crisp corn tortilla rolls filled with shredded chicken and cheese make tasty appetizers for game day and Cinco de Mayo parties.
15m
PREP TIME
12m
COOK TIME
182
CALORIES
6
INGREDIENTS
Servings: 16
Ingredients
- 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
INSTRUCTIONS
- 1 Mix sour cream and 2 tablespoons of the marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside
- 2 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
- 3 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
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