Chicken Flautas with Black Beans

Flauta is the Spanish word for "flute" -- exactly what one of these crispy, stuffed, and fried tortillas resembles. Use them to scoop up gobs of guacamole and sour cream. Try the make-ahead directions for dinner in a flash.

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4.0 by 20 people

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  • Makes: 6 servings
  • Start to Finish: 45 mins
  • Heat: 10 mins 350°F tortillas

Chicken Flautas with Black Beans

Directions

  1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
  2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
  3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
  4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
  5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.

From the Test Kitchen

Baked Flautas:

Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.

Prepare filling and shape flautas as directed. Cover; chill for up to 24 hours. Fry or bake as directed. Makes 6 flautas.

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Nutrition Facts (Chicken Flautas with Black Beans)

  • Per serving:
  • 539 kcal ,
  • 33 g fat
  • (5 g sat. fat ,
  • 45 mg chol. ,
  • 478 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 22 g pro.
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Reviews (1)

20 Ratings
1058 Days Ago
These are sooooooo good. Amazing flavor. Literally everyone I have made these for has asked me for the recipe. I double the batch every time because they go fast.

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