Recipes and Cooking Flautas de Pollo 4.0 (9) Add these Mexican chicken roll-ups to your appetizer spread the next time you're serving tacos, fajitas, or enchiladas, or at your next cocktail party. They'll disappear in a flash when served alongside salsa and guacamole. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 16, 2012 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 30 mins Cook Time: 3 mins Bake Time: 10 mins Total Time: 43 mins Servings: 10 Jump to Nutrition Facts Ingredients ½ cup finely chopped onion (1 medium) 1 fresh Anaheim chile pepper, stemmed, seeded, and finely chopped* ¼ cup finely chopped seeded fresh poblano chile pepper* 3 cloves garlic, minced 1 tablespoon vegetable oil 12 ounce cooked chicken, shredded (about 3 cups) 1 teaspoon dried oregano, crushed ½ teaspoon ground cumin ¼ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon ground cloves 10 8 inch flour tortillas Vegetable oil Fresh salsa (optional) Mexican crema or sour cream (optional) Guacamole (optional) Directions Preheat oven to 350°F. In a large skillet cook onion, chile peppers, and garlic in 1 tablespoon hot oil over medium heat for 4 minutes or until onion and peppers are soft. Add chicken, oregano, cumin, salt, cinnamon, and cloves; mix well. Set aside. Wrap tortillas in foil and heat in the oven for 10 minutes to soften. Reduce oven temperature to 300°F. Remove tortillas from oven. Working one at a time, fill each tortilla with about 1/4 cup of the chicken mixture. Roll up tightly and secure with wooden picks. In a large skillet heat 1 inch vegetable oil over medium heat to 365°F. Fry filled tortillas, three or four at a time, for 3 minutes or until crisp and golden brown, turning once. Remove flautas from oil, being careful to drain oil out of the ends. Drain on paper towels. Transfer cooked flautas to a baking sheet and keep warm in the 300°F oven while frying remaining flautas. Remove wooden picks from flautas. If desired, serve flautas with fresh salsa, crema, and/or guacamole for dipping. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 332 Calories 17g Fat 30g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 332 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 37mg 12% Sodium 465mg 20% Total Carbohydrate 30g 11% Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.