Chicken Flautas

I think I have officially lost my mind.  Yesterday, I ran out of gas on I75.  Let me also mention that I did not have my cell phone with me.  Today, I was convinced for over 6 hours that I locked my keys in my car again.  I frantically searched every nook at work.  I then had Ben rearrange his afternoon so he could bring me another set of keys.  While Ben was on his way to bring me keys, I realized I had worn a coat to work because it was cold.  My keys were placed safely in my coat pocket.  I'm hoping our weekend trip will be a much needed vacation for my brain.

Over the weekend, I tried a new recipe for Chicken Flautas.  They were easy and oh so good.  I usually shy away from fried food at home.  However, this one seemed doable.  The original recipe mentioned they could be baked as well.  I may try them baked next time.  They can also be made ahead and frozen.

Once you roll up the flautas, the directions say to secure with tooth picks.  I did not have tooth picks and decided to try cooking without them.  I would definitely recommend using tooth picks.

I based the recipe on the Spicy Chicken Flautas with Lime Sour Cream found at The Kithn.  I changed the recipe slightly for ingredients I had on hand.  I give it 4 cookies.

Ingredients
2 Tbsp butter
3 Cups cooked and shredded chicken (I used my favorite Bowman Landes canned Turkey lg.)
1 tsp kosher salt
1 tsp. minced garlic
1 tsp. cumin
1 tsp. chili powder
pinch of cayenne pepper
pepper
12 flour tortillas
2 cups crumbled queso fresco
(The original recipe is worth checking out.  It has additions of adobe chili powder, corn tortillas, and more)

Directions
1.  Combine the chicken, kosher salt, garlic, cumin, chili powder, cayenne pepper, black pepper to taste.
2.  Melt the butter in a pan.  Place the chicken mixture into the pan and heat until warmed through.
3.  Remove the chicken.  Place 2-3 Tbsp of chicken in each tortilla.

4.  Place crumbled queso fresco on top of the chicken.

5.  Roll up the tortilla leaving the ends open.  Use tooth picks to secure the rolled up tortilla.
6.  Warm 1-2 inches of canola oil in a pan.  Gently place each flauta into the oil and cook for 2-3 minutes until golden.  May need to turn with tongs.
7.  Remove and place on paper towels.  Serve and Enjoy!

YUM!