Chicken Flautas

Most of the time Flautas, which mean "flutes," refer to a flour tortilla that is rolled up around a filling and deep fried. Flautas are made from a burrito-sized tortilla. They are very long and thin and are usually served as a main dish. In this recipe they are made with corn tortilla.

Taquitos on the other hand are the shorter versions usually served as an antojito or appetizer. The terms, however, are often used interchangeably, and some people believe that taquito is a term coined in California, rather than a true Mexican-Spanish word.

You can make large flautas for a main course, or lots of smaller ones for an appetizer course. The flavor is irresistable when served hot.

1 1/2 cups cooked chicken
1 cup chopped onions
1/2 cup canned mild green chili
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground oregano
8 6-inch corn tortillas
vegetable oil, for frying (2 to 4 cups)

For serving:
1 1/2 cups sour cream
1 1/2 cups guacamole
1 1/2 cups Salsa Fresca
1 cup grated Cheddar cheese

1. Cook onions in 2 tablespoons oil over medium heat until transparent. Add spices and chicken, cook 1-2 more minutes, set aside.

2. Place oil in a deep fryer, or large heavy skillet, heat to medium high. Carefully dip each tortilla in hot oil for a few seconds each, just to soften them up, and drain them on paper towels.

3. Divide the chicken mixture between the tortillas, and roll them up, securing each one with a toothpick.

4. Fry the flautas until golden brown on all sides, drain on paper towels. Serve the flautas with a dollop each of sour cream, guacamole, and Salsa Fresca, and sprinkle with a little grated cheese.

Prep time: 45 minutes
Cook time: 20 minutes
Serves: 4
Calories: 633
Carbs: 40
Fat: 44 grams
Protein: 24 grams