Mexican-Style Rolled Chicken Tacos
Depending on who you're talking to, these are sometimes known as taquitos, Spanish for small tacos, flautas, which is Spanish for flute, or simply rolled tacos.I have read that taquitos are generally smaller than flautas and usually made with corn tortillas, and flautas are longer and usually made with flour tortillas, though both are prepared much the same and sometimes one or the other of them are made with the other kind of tortilla!
Taco dorados, a golden crispy taco, are sometimes also rolled like this. Other times they are made just like any other folded taco.
Now you know why I just settled on calling them Rolled Tacos.
Sometimes Mexican food, especially those that have been Tex-Mex Americanized can be so confusing! One thing is for certain though. It's all good and if you love Mexican/Tex-Mex foods and tacos like I do, you will enjoy these, which can be served as an appetizer or a meal.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Mexican-Style Rolled Chicken Tacos.
I'm using Pace chunky salsa. It's my favorite over the counter prepared salsa.
Add salsa to the onions.
Combine to heat salsa through.
Add the seasoned chicken and toss.
Use your favorite method to warm and soften tortillas, or follow package directions. (See cook's notes)
Add 1/2 cup cheese to the chicken mixture. I'm using Monterey Jack cheese.
Lay a row of filling on one end of each tortilla and roll up tightly.
Secure with a toothpick.
Fill a skillet with about an inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 350 degrees F. Place rolled tortillas in skillet, seam side down, and fry in batches for about 2 minutes total, turning often. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.
To serve, remove toothpicks and arrange flautas seam side down on a platter.
Top with shredded lettuce, chopped tomato, shredded cheese, a dollop of sour cream and chopped fresh cilantro.
Mexican-Style Rolled Chicken Tacos
Ingredients
- 4 cups cooked, shredded chicken
- 2 teaspoons chili powder
- 1/2 tablespoon cumin powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper or Cajun seasoning
- 1 tablespoon cooking oil
- 1/3 cup chopped onion
- 2/3 cup salsa
- 1/2 cup shredded Monterey Jack cheese
- 16 (5 to 6-inch) corn tortillas
- 2 cups shredded iceberg lettuce
- 1 medium tomato, chopped
- 1/2 cup shredded Monterey Jack cheese, queso fresco or cotija
- 2 tablespoon chopped fresh cilantro
- 2 tablespoons sour cream (or avocado cream below)
Instructions
- Combine the seasonings and toss with chicken; set aside. Heat oil in a skillet, add onion and cook until tender. Add salsa and seasoned chicken and warm through; fold in 1/2 cup of the cheese.
- Meanwhile, soften tortillas using your favorite method (see note below).
- Fill a deep skillet with about an inch of oil and heat over medium-high heat until a deep-frying thermometer inserted in the oil reads 350 degrees F.
- While the oil is heating, lay a row of filling on one end of each tortilla and roll up tightly; secure with a toothpick.
- Place rolled tortillas in hot oil, in batches, seam side down, and fry for about 2 minutes total, turning often.
- Transfer fried tortillas using tongs to a paper towel-lined plate to drain.
- To serve, remove toothpicks and arrange rolled tacos seam side down on a platter. Top with shredded lettuce. chopped tomato, shredded cheese, a dollop of sour cream and chopped fresh cilantro.
Notes:
If chicken is cold, warm it slightly in the microwave for easier shredding. Substitute a deli rotisserie chicken, poach 2 pounds chicken breast, or use my Ready Chicken recipe. There's a decent heat level to the seasoned chicken, but for more fire, add 1 tablespoon canned, chopped chipotle pepper. May also be made with seasoned shredded beef or cooked, seasoned ground beef.
Avocado Cream: Mash 1 very soft, ripe avocado with 2 tablespoons fresh lime juice and a pinch of salt. Stir in about 1/2 cup of sour cream, transfer to squirt bottle and drizzle on top of flautas.
To Soften Tortillas: Use your favorite method to warm and soften corn tortillas to make them easy to roll, or follow package directions. My favorite method is by quickly frying them. They roll up great! Just take care to not fry too crisp. You can also preheat a cast iron skillet over a slightly over medium heat, and warm for about 20 seconds on each side, or wrap them loosely in foil and place into a preheated 350 degree F oven for about 10 minutes. You can also toss them quickly on a hot grill just long enough to lightly char. My least favorite method is the microwave as that tends to dry them out and changes them to a crumbly texture.
For the Air Fryer: Prepare as above. Spray basket with oil, lay flautas in a single layer and spray again. Preheat fryer to 390 degrees F for about 3 minutes and air fry for a total of about 5-6 minutes, or until crisp and lightly browned on ends, turning occasionally.
For the Oven: Preheat oven to 425 degrees F. Place taquitos on an oven safe rack, over a foil lined, rimmed baking sheet. Spray or lightly brush with oil and bake for about 15 minutes, or until crispy.
