Mexican Chicken Flautas:

 Ingredients:

2 cups cooked and shredded chicken (rotisserie chicken works great)

1/2 cup salsa or enchilada sauce

1/2 cup shredded Mexican blend cheese or cheddar cheese

1/4 cup chopped fresh cilantro

12 small corn tortillas (you can also use flour tortillas if preferred)

Vegetable oil for frying

Salt to taste

Optional Toppings:

Guacamole

Sour cream or Mexican crema

Salsa or pico de gallo

Shredded lettuce

Crumbled queso fresco or cotija cheese

Chopped tomatoes

Sliced jalapeños

Instructions:

Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, salsa or enchilada sauce, shredded cheese, and chopped cilantro. Mix well until all ingredients are evenly distributed.

Prepare the Tortillas:

Warm the tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds, or by briefly heating them in a dry skillet.

Assemble the Flautas:

Place about 2-3 tablespoons of the chicken mixture along the center of each tortilla.

Tightly roll up the tortilla around the filling, securing it with a toothpick if necessary to prevent it from unrolling.

Fry the Flautas:

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.

Once the oil is hot (around 350°F or 175°C), carefully place a few flautas seam-side down in the skillet. Fry in batches, being careful not to overcrowd the pan.

Cook the flautas for about 2-3 minutes on each side, or until they are golden brown and crispy.

Remove the flautas from the skillet and drain on a paper towel-lined plate. Sprinkle with a little salt while they're still hot.

Serve:

Remove the toothpicks (if used) and serve the flautas immediately.

Top with your choice of guacamole, sour cream, salsa, shredded lettuce, queso fresco

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