Chicken Flautas

  

A store bought rotisserie chicken works great for this recipe.  This is a good recipe to double and after frying freeze half of the flautas to have later for another meal or snack.

Vegetable or canola oil, for frying
2 TBSP butter
1/2 small red onion, diced
1 jalapeno, diced
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp cayenne pepper 
1 rotisserie chicken, skin removed and meat finely shredded
1/4 cup freshly chopped cilantro leaves
1 lime 
Salt and pepper to taste
16 corn tortilla
guacamole
salsa



Fill a large pot with enough oil to reach 2 inches up the side of the pan.  Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F.  To make the filling: In a skillet, over medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes.  Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes.  Add chicken; stir to combine.  Remove from heat and stir in cilantro, and lime juice.  Add a little more butter (about 2 TBSP) if you prefer a more moist filling.  Let cool slightly.

Preheat oven to 200 degrees F.

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla.  Roll tortilla tightly around the filling. Using tongs, hold each flauta, seam side down, in hot oil until firm, then release to continue cooking; turn frequently.  Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt.  Keep flautas warm in the oven on a cookie sheet, while assembling and cooking the remaining flautas.

Serve with guacamole, salsa and sour cream.