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Chipotle Chicken Flautas Recipe

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3.9 from 2 reviews

Chipotle Chicken Flautas are crispy, golden rolled tortillas filled with a spicy, creamy shredded chicken mixture. Boiled chicken breast is shredded and mixed with smoky chipotle peppers, spices, and creamy cheese, then tightly rolled in flour tortillas and pan-fried until perfectly crunchy. These flavorful Mexican-inspired appetizers or snacks are quick to prepare and perfect for sharing.

Ingredients

Chicken and Poaching

  • 1 white onion, quartered
  • 1½ pounds boneless, skinless chicken breast
  • 2 tablespoons plus ½ teaspoon kosher salt, divided

Seasoning and Filling

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 tablespoon fresh lime juice (from 1 lime)
  • ½ cup sour cream
  • 3 cups shredded pepper Jack or Monterey Jack cheese

Assembly and Frying

  • 12 (6 to 8-inch) flour tortillas
  • Vegetable oil, for frying

Instructions

  1. Cook the chicken: Set a cooling rack inside a rimmed sheet pan. Bring a large pot of water to a boil over high heat. Add the quartered onion, chicken breasts, and 2 tablespoons of kosher salt. Reduce heat to medium, cover, and simmer until the chicken registers 165°F on an instant-read thermometer, approximately 20 minutes.
  2. Shred the chicken: Using a slotted spoon, transfer the cooked chicken to a plate and let it cool slightly. Then shred the chicken finely using two forks to create tender pieces perfect for filling.
  3. Make the filling: In a large bowl, combine the shredded chicken with the remaining ½ teaspoon salt, ground cumin, chili powder, garlic powder, chopped chipotle pepper, adobo sauce, fresh lime juice, sour cream, and shredded pepper Jack or Monterey Jack cheese. Mix until well incorporated into a creamy, spicy filling.
  4. Assemble the flautas: Lay out each flour tortilla and spoon about ⅓ cup of the chicken mixture onto the center. Spread the filling slightly, then roll the tortilla tightly around the filling, placing each rolled flauta seam-side down on a clean surface.
  5. Fry the flautas: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering. Carefully add the flautas seam-side down and fry for about 2 minutes per side, or until they turn golden brown and crispy. Use tongs to turn them gently to avoid unrolling.
  6. Drain and cool: Transfer the fried flautas to the cooling rack set on the sheet pan to drain excess oil and cool for 1 to 2 minutes before serving. This helps maintain their crisp texture.

Notes

  • Ensure not to overcrowd the skillet when frying to maintain consistent oil temperature and crispy results.
  • To make ahead, assemble flautas and refrigerate them covered for up to a day before frying.
  • Substitute corn tortillas if preferred, but flour tortillas yield a crispier and sturdier flauta.
  • Serve with extra sour cream, guacamole, or salsa for dipping.
  • Use an instant-read thermometer to guarantee the chicken is fully cooked to 165°F for safety.

Find it online: https://marthatasty.com/chipotle-chicken-flautas-recipe/