Description
This recipe features crispy, flavorful Chicken Flautas paired with a comforting side of traditional Mexican Fideo noodles. The flautas are made by rolling shredded seasoned chicken in small tortillas and frying them until golden and crunchy. Served with optional toppings like sour cream, salsa, guacamole, and shredded lettuce, they offer a perfect balance of texture and taste. The accompanying fideo is a simple yet delicious noodle dish cooked in a spiced tomato and chicken broth base, making for a satisfying meal with rich Mexican flavors.
Ingredients
Scale
Chicken Flautas
- 2 cups Shredded Cooked Chicken (rotisserie chicken works great)
- 1/2 cup Onion (finely chopped)
- 1/2 cup Cilantro (chopped)
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 8-10 Small Flour or Corn Tortillas
- Vegetable Oil (for frying)
Optional Toppings
- Sour Cream
- Salsa
- Guacamole
- Shredded Lettuce
Fideo Noodles
- 1 tbsp Olive Oil
- 1 cup Fideo Noodles (or broken spaghetti)
- 1 small Tomato (diced)
- 1/2 small Onion (finely chopped)
- 1 clove Garlic (minced)
- 2 cups Chicken Broth
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
- Salt and Pepper (to taste)
Instructions
- Prepare the Chicken Filling: In a bowl, combine the shredded cooked chicken, finely chopped onion, chopped cilantro, garlic powder, ground cumin, chili powder, salt, and black pepper. Mix thoroughly to ensure the chicken is well seasoned.
- Assemble the Flautas: Warm the tortillas slightly to make them pliable. Place a spoonful of the chicken mixture onto each tortilla and roll them tightly to form flautas. Secure with a toothpick if needed to prevent unrolling during frying.
- Fry the Flautas: Heat vegetable oil in a deep skillet over medium-high heat. Once hot, fry the flautas in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
- Prepare the Fideo Base: In a separate pan, heat olive oil over medium heat. Add the fideo noodles and toast them, stirring frequently, until they are golden brown, being careful not to burn them.
- Sauté the Vegetables: Add diced tomato, finely chopped onion, and minced garlic to the toasted noodles. Cook for 2-3 minutes until the vegetables soften and become fragrant.
- Cook the Fideo: Pour in the chicken broth, then add ground cumin, chili powder, salt, and pepper. Stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 8-10 minutes, or until the noodles are tender and the liquid is mostly absorbed.
- Serve: Plate the crispy chicken flautas alongside the warm fideo noodles. Top the flautas with optional sour cream, salsa, guacamole, and shredded lettuce as desired for added flavor and texture.
Notes
- Use rotisserie chicken for a quick and flavorful filling with minimal preparation.
- Warm tortillas before rolling to prevent cracking during assembly and frying.
- Maintain an oil temperature around 350°F (175°C) for perfectly crispy flautas without absorbing too much oil.
- Fideo noodles are typically thin vermicelli or broken spaghetti; toasting them adds a nutty flavor that enhances the dish.
- This dish pairs well with a fresh green salad or Mexican rice for a complete meal.
