Chicken Flautas

Written By Kate Harris
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Chicken Flautas - crispy, crunchy, and deliciously satisfying.

My boyfriend, Dillon, and I both love Mexican food. Almost anytime we’re having a hard time deciding where to eat out or what to cook for dinner, we default to Mexican because it always ends up bringing smiles to our faces.

RECIPE - yields 7-8 flautas
TIME - 45 to 60 minutes
Print Recipe

For the chicken

INGREDIENTS

  • 2 chicken breasts (~1 lb) covered evenly in salt, pepper, cumin, smoked paprika

  • 1 14.5 oz can tomatoes with green chilis

  • 4 adobo chilis (from canned adobo chilis - can add more if you like it spicier - this packs medium spiciness)

  • Half an onion, diced finely

  • 2 garlic large cloves, minced

  • 2 tablespoons lime juice

  • 1 carton chicken stock

SPECIAL EQUIPMENT

  • Dutch oven or large pot

  • Immersion blender preferred or a regular blender

DIRECTIONS

  1. Season chicken breasts

  2. Drizzle olive oil into a large pot or Dutch oven and sauté for 3-5 minutes

  3. Add chicken and sear all sides until browned

  4. Add garlic and stir until fragrant (add additional olive oil if needed)

  5. Add canned tomatoes with green chilis, adobo chilis, and lime juice

  6. Pour chicken stock over everything and stir

  7. Bring to a boil

  8. Reduce to simmer and cover and cook for 20 minutes

  9. Take out and shred chicken

  10. Immersion blend stock/sauce mixture and keep 1/3 - discard or save the rest for the future (could also ladle into a blender)

  11. Add 2 tablespoons of butter, shredded chicken, 1/2 tsp (or to taste) salt, and 1/3 of stock/sauce mixture to a large pan and cook until sauce has reduced and thickened (about 10-12 minutes)

For the flauta assembly

INGREDIENTS

  • 7 - 8medium size flour tortillas (could substitute for corn and make taquitos)

  • 2 cups freshly grated cheese of choice (I used extra sharp cheddar)

  • 1/2 48 oz bottle vegetable oil 

  • 1/2 48 oz bottle canola oil 

SPECIAL EQUIPMENT

  • Toothpicks

  • Dutch oven or large pot safe for frying

DIRECTIONS

  1. Pour oil into Dutch oven or soup pot and heat on high for 12-15 minutes (test with a piece of tortilla before submerging a flauta - it should sizzle all over but not immediately brown)

  2. While oil heats, split chicken and shredded cheese evenly among tortillas

  3. Add chicken along the middle of the tortilla, fold down top and bottom of tortilla and roll closed

  4. Secure with 2 toothpicks about 1/3 from the top and 1/3 from the bottom

  5. Cook 1-2 at a time for about 90 seconds-2 minutes or until golden brown all over

  6. Serve with lettuce, salsa, pico de gallo, guacamole, and sour cream

LEFTOVERS

  • I cooked all the flautas and reheated leftovers in my Ninja Air Fryer on reheat at 350 degrees for 2.5 - 3 minutes each side.

  • Would also be safe to freeze and save for the future.

Kate Harris
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