I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.
One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.
1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
1 bunch green onions, finely minced
1 package tortillas
Garden Tomato Salsa
1 cup or so Safflower oil for frying
- Remove chicken pieces from the bone and finely shred the meat.
- Toss the chicken pieces with the green onions, lime juice and salt.
- Warm tortillas so they are soft and pliable.
- Distribute the chicken and cheese mixture evenly amongst the tortillas.
- Sprinkle onions over top.
- Sprinkle with sea salt and lime juice.
- Roll each tortilla up jelly roll style.
- This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
- Fry each Flauta until golden. (Don’t crowd them in the pan)
- Drain on a paper towel.
- Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.