vegetable or canola oil for frying
3 cups shredded beef or shredded cooked chicken
1 cup shredded Mexican blend cheese
½ cup salsa store-bought or homemade
1 (4-ounce) can diced chiles
garlic salt with parsley flakes to taste
pepper to taste
12 6-inch flour tortillas (or corn tortillas)
salt to taste
shredded lettuce, chopped tomatoes, green salsa, guacamole, Cilantro Ranch dressing
Preheat the oven to the warm setting or about 200 degrees F.
Fill a large saucepan with about ¾ inch oil. Heat over medium heat to 375 degrees F.
In a medium bowl, combine chicken, cheese, salsa, diced chiles, garlic salt and pepper.
Working with 4 tortillas at a time, spread a heaping spoonful of chicken filling along the middle of each tortilla. Roll the tortillas tightly around the filling and secure each one with a toothpick.
Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel–lined plate and immediately season with salt.
Transfer flautas to a foil-lined baking sheet and keep warm in the oven while assembling and cooking the remaining tortillas. Serve warm with toppings