Chicken Flautas

Servings: 4 - 5

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

2 c. shredded, cooked chicken
¼ c. canned, chopped green chiles
¾ c. Pepper Jack or Monterey Jack
4 tbsp. queso blanco
½ tsp. kosher salt (omit if chicken is already seasoned)
2 tbsp. hot sauce, optional (I use sriracha)
1 tsp chipotle pepper in adobo sauce (just the sauce, unless you like it pretty spicy)
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder
¼ tsp smoked paprika
Squeeze of lime
6 raw tortillas, cooked (or just regular flour ones, but buying raw and cooking makes for extra crispy flautas!)
½ c. vegetable, canola, or other neutral oil
Pico de gallo and guacamole, for serving

In a large bowl, combine chicken, chiles, cheeses, salt (unless chicken is pre-salted), spices, lime, chipotle sauce, and hot sauce (if using).
Lay 1 tortilla down on a work surface. Spread a heaping ¼ cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.
In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 ° F. (You want to hear a sizzle as soon as the food hits the oil.)
Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes. Transfer flautas to a large paper towel-lined plate or baking sheet. Repeat with remaining flautas.
Brush with oil if needed, then bake in an oven at 425° for five minutesfor amazing crispiness!

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