Rotisserie Chicken Flautas
with coriander green beans
Using rotisserie chicken for simplicity, these rolled flautas are fried in a bit of oil for a super crisp shell.
Smarts: Shallow-frying flautas is a more traditional method for getting the crispy shells, but you can also brush them with oil and bake them in the oven for 15 minutes, turning halfway through cooking. Check out this Taquitos recipe for tips on that cooking method.
- Rotisserie chicken - 1/2 , meat shredded
- Cheese, Monterey Jack - 4 oz , shredded
- Tortillas, taco-sized corn - 12
- Toothpicks - 12 (for securing the flautas)
- Oil, cooking - 6 Tbsp
- Salsa, store-bought - 1/2 cup , for serving
- Sour cream - 3/4 cup (sub plain or Greek yogurt)
- Green beans - 1 lb , trimmed
- Oil, olive - 1 Tbsp
- Coriander, ground - 1 tsp
- Cumin, ground - 1/2 tsp
- Lemon juice - 1 tsp
Rotisserie chicken - (Skip if meat was already shredded. If prepping right before cooking, get oven heating first.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Green beans / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Assemble flautas - Warm the tortillas in the microwave according to package directions (this will help prevent them from cracking when rolled). Working with one tortilla at a time, fill with chicken and cheese and roll up to enclose the filling. (Be careful not to overfill.) Secure with a toothpick. (Can be done 1 day ahead)
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Heat oven to 425F / 218C.
Spread green beans out on a sheet pan. Toss with olive oil. Season with ground coriander, cumin, and some salt and pepper. Roast in the oven, shaking the pan halfway through cooking, until green beans are tender, ~15 minutes.
Place a paper towel-lined plate near the stove.
While green beans roast, heat a large skillet with cooking oil over medium-high heat. When oil is shimmering, add flautas and cook on both sides until golden and crisp, 3 to 5 minutes per side. (You can carefully pull the toothpicks out as soon as the seam-side is cooked. This will make the flautas easier to turn to finish cooking them.) Cook in batches if needed, adding more oil between batches. Transfer the flautas to the paper towel-lined plate when done.
Squeeze lemon juice over green beans.
Serve flautas with salsa and sour cream. Enjoy green beans on the side.