Best 5 Chicken Taquitos With Warm Tomato Salsa Flautas Con Pollo Recipes

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Chicken taquitos are a delightful dish made from rolled-up tortillas filled with chicken and cheese, then deep-fried until crispy. They are often served with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. Warm tomato salsa flautas con pollo is a similar dish, but instead of being filled with chicken and cheese, the flautas are filled with a flavorful tomato salsa. Both dishes are delicious and easy to make, and they are sure to be a hit at your next party or gathering.

Let's cook with our recipes!

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)



Chicken Taquitos With Warm Tomato Salsa (Flautas Con Pollo) image

I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.

Provided by Pierre Dance

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 ounces Cotija cheese, crumbled
4 cups cooked chicken, shredded
24 corn tortillas
8 roma tomatoes, chopped
2 tomatillos, chopped (optional)
1 red onion, chopped
1 cup fresh cilantro, chopped
1 -2 jalapeno chile, seeded, deveined, minced
1 teaspoon Mexican oregano (not as sweet as Mediterranean)
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Mix 3/4 cup cheese with chicken.
  • Heat tortillas one at a time in a very hot, dry pan until soft.
  • Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
  • Secure with a toothpick.
  • Heat a frying pan containing 1/2 inch oil to 350°F.
  • Deep fry flautas until golden and crisp.
  • Drain on paper towel.
  • Serve topped with warm tomato salsa and crumbled cotija cheese.
  • ---Salsa---.
  • Mix all salsa ingredients in a sauce pan over medium heat.
  • Sauté, stirring all the while, until it just starts to simmer.
  • Remove from heat, its ready to serve.
  • This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

CHICKEN TAQUITOS WITH ROASTED POBLANO CHEESE SAUCE



Chicken Taquitos with Roasted Poblano Cheese Sauce image

Corn tortillas with a generous chicken filling are rolled up and fried into crunchy taquitos. Instead of the typical sour cream or salsa, we top these taquitos with a flavorful cheese sauce made with roasted poblano chiles and a splash of hot sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 serving

Number Of Ingredients 13

1 small poblano chile, halved lengthwise, stemmed and seeded
2 boneless skinless chicken thighs
1 teaspoon vegetable oil, plus more, for frying
1 teaspoon chili powder
Kosher salt
2 cups shredded Mexican-blend cheese (8 ounces)
4 scallions, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon hot sauce
1 small clove garlic, finely grated
8 small corn tortillas

Steps:

  • Preheat the broiler. Line a baking sheet with foil.
  • Put the poblano skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblano to a small bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblano under cold water and remove and discard the skin. Cut the poblano into very small pieces and return to the bowl.
  • Toss the chicken with the oil, chili powder and 3/4 teaspoon salt in a medium bowl. Transfer to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes, cut into chunks and transfer to a food processor. Add 1 cup of the cheese, half of the scallions and 1/4 teaspoon salt; pulse until the mixture is coarse and holds together when squeezed.
  • Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture is light brown, about 45 seconds. Whisk in the milk and cook, whisking until the mixture begins to bubble and thicken, about 4 minutes. Whisk in the remaining 1 cup cheese. Stir in the chopped poblanos, hot sauce, garlic and 3/4 teaspoon salt. Set aside and keep warm.
  • Wrap the tortillas in a damp cloth and heat in the microwave for 1 minute so they are warm and pliable. Lay the tortillas out and spread 1/4 cup of the filling in the middle of each. Roll each up and secure with a toothpick. Push the filling into the ends a little so that it doesn't fall out.
  • Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is shimmering and hot, add half the taquitos and fry, turning as needed, until golden brown on all sides, about 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining taquitos.
  • Remove the toothpicks and arrange the taquitos on a serving platter. Drizzle with some of the cheese sauce and top with the remaining scallions.

EASY CHICKEN TAQUITOS



Easy Chicken Taquitos image

Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.

Provided by Sarah

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 6

Number Of Ingredients 4

1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
  • Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g

FLAUTAS DE POLLO CON QUESO



Flautas De Pollo Con Queso image

Many people here in the US call them 'Taquitos' they are basically corn tortillas rolled up with, in this case chicken. In this recipe I am also putting cheese in them so that the chicken stays in the tortilla when you are frying them. You can fry them in a skillet with about an inch of oil or you can go with a deep fryer which in my opinion much easier and goes faster. But if you don't have a deep fryer simply do it in a deep frying pan and roll the 'flauta' with a fire resistant tongs carefully so you don't splash the oil and burn yourself. I use wooden toothpicks to keep the 'Flautas' closed while frying. Simply place the toothpick on the flap of the tortilla like you would a pin when you are holding two fabrics together when you are going to sew them together. This Flautas are best eaten along with Refried Bean, Rice, and Guacamole. And of course a side salad if you want to eat something not deep fried or refried =P Note: the prep time is not counting the preparation of boiling and shredding your chicken that takes about 45 minutes depending on how much you are making and how long you wait for it to cool down before shredding it.

Provided by Sami D

Categories     Chicken Breast

Time 1h15m

Yield 15-20 Flautas, 5-6 serving(s)

Number Of Ingredients 5

4 cooked chicken breasts (boiled and shredded, I use boneless skinless, but any chicken meat will do)
1 cup shredded mozzarella cheese
15 -20 corn tortillas
1/2-1 cup vegetable oil
15 -20 wooden toothpicks

Steps:

  • In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
  • On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
  • Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
  • Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
  • Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
  • Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
  • Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
  • Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
  • Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
  • (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.

Nutrition Facts : Calories 571.3, Fat 35, SaturatedFat 7.8, Cholesterol 83.5, Sodium 228.5, Carbohydrate 32.6, Fiber 4.5, Sugar 0.9, Protein 32.4

CHICKEN TAQUITOS



Chicken Taquitos image

Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.

Provided by HeidiS

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 20

Number Of Ingredients 9

4 skinless, boneless chicken breast halves - cooked and shredded
1 ½ cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream
1 cup chunky salsa
1 cup guacamole

Steps:

  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
  • Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g

Tips:

  • To make the chicken taquitos, you will need boneless, skinless chicken breasts, taco seasoning, cream cheese, shredded cheddar cheese, and flour tortillas.
  • To make the warm tomato salsa, you will need Roma tomatoes, onion, garlic, cilantro, lime juice, and salt.
  • To make the flautas con pollo, you will need boneless, skinless chicken breasts, taco seasoning, cream cheese, shredded cheddar cheese, flour tortillas, and vegetable oil.
  • To cook the chicken taquitos and flautas con pollo, you can either bake them in the oven or fry them in a pan.
  • Serve the chicken taquitos and flautas con pollo with the warm tomato salsa, guacamole, sour cream, and shredded lettuce.

Conclusion:

Chicken taquitos and flautas con pollo are both delicious and easy-to-make Mexican dishes. They are perfect for a party or a weeknight meal. The warm tomato salsa is the perfect accompaniment to these dishes, and it is also great for dipping chips.

These recipes are all relatively simple to make, and they can be tailored to your own taste preferences. For example, you can adjust the amount of spice in the salsa, or you can add different toppings to the chicken taquitos and flautas con pollo. Experiment with different ingredients and combinations to find your favorite way to enjoy these dishes.

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