Chicken Flautas

 Ingredients

• 1 can of drained mild ro-tel tomatoes with green chilies but reserve the juice
• 1/4 cup sour cream
• 1/4 cup Greek plain yogurt
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 3 cups shredded cooked chicken I like to use rotisserie chicken
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 12-14 medium (7-8-inch) flour tortillas
• Canola oil (optional for frying)

Instructions

Add the ro-tel,  sour cream, yogurt and all seasonings to a large bowl, stir to combine. Stir in chicken followed by cheeses. Add ro-tel juice if need a little more kick, or to thin out. 

Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

Heat canola oil in a large cast iron pan over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry too quickly.

Let flautas drain briefly on paper towels, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas

Serve with sour cream, guacamole, salsa, pic de gallo, ect.