Description
This recipe features crispy Chicken Flautas paired with flavorful Mexican-style Fideo noodles, creating a delicious and satisfying meal perfect for any occasion. The flautas are filled with a seasoned shredded chicken mixture, rolled in tortillas, and fried until golden and crunchy. The accompanying fideo is a simple, toasted noodle dish simmered in a seasoned tomato and chicken broth, making a comforting side.
Ingredients
Scale
Chicken Flautas Filling
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1/2 cup finely chopped onion
- 1/2 cup chopped cilantro
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Flautas Assembly
- 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 shredded cooked chicken, finely chopped onion, chopped cilantro, garlic powder, ground cumin, chili powder, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
- Assemble the Flautas: Place each small tortilla on a flat surface. Spoon 2-3 tablespoons of the seasoned chicken mixture down the center of each tortilla. Roll the tortillas tightly into a cylinder shape to enclose the filling.
- Fry the Flautas: Heat vegetable oil in a skillet over medium-high heat. Carefully add the rolled flautas to the hot oil seam side down to prevent unrolling. Fry for 2-3 minutes on each side or until they are golden brown and crispy.
- Drain and Serve the Flautas: Remove the flautas from the oil and place them on paper towels to drain excess oil. Serve hot with optional toppings such as sour cream, salsa, guacamole, and shredded lettuce.
- Toast the Fideo Noodles: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add fideo noodles (or broken spaghetti) and cook for 3-4 minutes, stirring frequently until the noodles are lightly golden and toasted.
- Cook the Vegetables: Add diced tomato, finely chopped onion, and minced garlic to the pan with the toasted noodles. Cook for 2-3 minutes until the vegetables soften and release their aroma.
- Add the Broth and Seasonings: Pour in 2 cups chicken broth, then add ground cumin, chili powder, salt, and pepper to taste. Stir to combine.
- Simmer the Fideo: Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Cook for 8-10 minutes or until the noodles are tender and the broth is mostly absorbed. Add more broth or water if needed to achieve the desired consistency.
- Serve the Fideo: Once cooked, fluff the fideo noodles gently and serve warm as a perfect side dish alongside the crispy chicken flautas.
Notes
- Using rotisserie chicken saves time and adds great flavor to the flauta filling.
- For extra crispiness, use corn tortillas and fry in hot oil just enough to brown evenly.
- If you prefer a lighter cooking method, flautas can also be baked in an oven at 400°F for 15-20 minutes, turning halfway.
- Adjust seasoning in the fideo as preferred; adding a pinch of paprika or cayenne gives a spicy kick.
- Leftover fideo can be refrigerated for up to 3 days and reheated with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
