Mexican Chicken Flautas (Print version)
Crispy golden corn tortillas stuffed with smoky seasoned chicken, fried until crunchy, and loaded with fresh toppings. Ready in 35 minutes.
# Ingredients:
For the filling
01 -
2 cups shredded cooked chicken (breast or thigh)
02 -
1/2 cup canned diced tomatoes, drained well
03 -
1/4 cup white onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 tsp ground cumin
06 -
1 tsp chili powder
07 -
1/2 tsp smoked paprika
08 -
Salt and black pepper to taste
09 -
1 tsp vegetable oil
For assembly and frying
10 -
12 corn tortillas, 6-inch
11 -
1/2 cup avocado oil or vegetable oil, for frying
12 -
Toothpicks for securing
For serving
13 -
1 cup shredded iceberg lettuce
14 -
1/3 cup crumbled cotija cheese (or Monterey Jack)
15 -
1/2 cup sour cream
16 -
Salsa verde or roja, for topping
17 -
Lime wedges
# Instructions:
01 -
Heat 1 tsp oil in a skillet over medium heat. Sauté the diced onion for 3 to 4 minutes until soft. Add the garlic and cook 30 seconds more. Add the shredded chicken, drained tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for 3 to 4 minutes until any moisture has evaporated and the mixture looks nearly dry. Set aside to cool slightly.
02 -
Wrap all 12 tortillas in a damp paper towel and microwave for 30 to 45 seconds until soft and pliable. Alternatively, warm them one at a time in a dry skillet for 20 seconds per side. Do not skip this step or the tortillas will crack when rolled.
03 -
Lay one tortilla flat. Spoon about 2 tablespoons of filling across the lower third. Roll the tortilla tightly away from you and secure the seam with a toothpick. Repeat with all remaining tortillas.
04 -
Pour avocado oil into a large heavy skillet to a depth of about half an inch. Heat over medium-high until it reaches 350°F (175°C). A small torn piece of tortilla dropped in should sizzle immediately and float.
05 -
Place flautas seam side down in the hot oil, 4 to 5 at a time. Fry for 2 to 3 minutes per side, turning with tongs, until deep golden and crispy all over. Transfer to a paper-towel-lined plate and remove the toothpicks.
06 -
Arrange the flautas on a platter. Top with shredded lettuce, crumbled cotija cheese, and sour cream. Add salsa and lime wedges on the side. Serve immediately while the shells are still hot and crunchy.
# Good to know:
01 -
Use rotisserie chicken to cut prep time in half.
02 -
Keep the oil at 350°F throughout frying for the crispiest results.
03 -
Best served immediately while the shells are still hot.