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Chicken Pot Pie Flautas
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Chicken Pot Pie Flautas

Crispy flour tortilla flautas filled with a thick chicken pot pie filling and served with gravy
Prep Time20 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 20 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mexican, Tex-Mex
Keyword: fried, Mash-Up, stuffed
Servings: 8 flautas
Calories: 625kcal

Ingredients

  • 1 pound chicken thighs cut into small pieces
  • 1 carrot diced
  • 2 sticks celery
  • 1/2 small onion
  • 2 tablespoons butter
  • 3 cloves garlic
  • 1.5 cups stock
  • 1/4 cup chopped parsley
  • 1/2 cup heavy cream
  • 3/4 cup dehydrated potato flakes
  • 1 tablespoon corn starch optional
  • 8 8 inch flour tortillas
  • 8 ounces cheddar cheese grated
  • peanut or vegetable oil for frying
  • store bought gravy

Instructions

  • Add the chicken and a little oil to a medium high frying pan and season with salt and pepper. Cook about 8 minutes, stirring often, until browned around the edges.
  • Add in the carrot, celery, and onion. Cook 5 minutes to soften. Add in the butter and garlic and cook another 3 minutes.
  • Add in the stock and reduce heat to low. Simmer on low for about 15 minutes until the liquid has reduced and the chicken is tender.
  • Remove from heat and add in the parsley and cream. Stir to combine. Stir in the potato flakes, starting with about half. Keep adding a little more until the mixture is thickened to a soft mashed potato texture. It will thicken more as it cools.
  • Transfer to a bowl and cover. Allow to rest in the fridge to cool for 1 hour.
  • If using the corn starch to seal the flautas, add a splash of water and mix it to form a paste.
  • Put out the first tortilla and spread some of the corn starch paste along one edge.
  • Add some cheese, then the pot pie filling. Start from the opposite end from the paste and roll the flauta up as tightly as you can, using the paste to seal it.
  • Once you have 4 or so done, preheat a nonstick pan to medium high with about 1/4 inch of oil at the bottom. Add the flautas seam side down and cook to brown on all sides, rotating often.
  • Remove to a rack to cool and repeat with the remaining flautas.
  • Warm up the gravy and serve.

Nutrition

Calories: 625kcal | Carbohydrates: 34g | Protein: 21g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 828mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2206IU | Vitamin C: 9mg | Calcium: 304mg | Iron: 3mg