25 minutes
Makes 15 flautas
Ingredients:
1 pre-cooked deli rotisserie chicken
1/2 cup Monterey jack cheese
1/2 cup sour cream
3 Tbsp. hot sauce
15 flour tortillas
4 cups canola oil
Pico de Gallo Salsa (Salsa Mexicana)
Pico de Gallo Salsa
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 1 Tbsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt to taste. Mix well.
Make Dinner:
Remove skin from rotisserie chicken. Remove and finely chop meat to equal 3 cups. Combine chopped chicken, cheese, sour cream and hot sauce in a medium mixing bowl. Microwave tortillas for 30 seconds on high until pliable. Place 3 Tbsp. chicken mixture in each tortilla and tightly roll into a "flute" shape. Heat oil over medium high heat in a large frying pan. Fry flautas in oil 3-5 minutes until golden brown. Drain on paper towels. Serve with fresh Pico de Gallo salsa and extra sour cream if desired.