If you’re craving a dish that’s crispy, creamy, smoky, and bursting with bold flavors, the Chipotle Chicken Flautas Recipe is here to satisfy your every desire. These golden, crunchy rolled tortillas are packed with tender, perfectly seasoned shredded chicken that carries just the right kick from chipotle peppers in adobo sauce. Whether enjoyed as a snack, a party finger food, or a full meal, this recipe brings together a perfect harmony of textures and tastes that will have you reaching for seconds — and maybe thirds. Let me walk you through how easy it is to make these irresistible flautas that will quickly become your new favorite!
Ingredients You’ll Need
Don’t be fooled into thinking this dish requires complicated ingredients. The beauty of this Chipotle Chicken Flautas Recipe lies in how a few simple, well-chosen items come together to create something truly special. Each ingredient plays a distinct role in layering smoky, tangy, creamy, and cheesy notes to the filling and the crispy exterior.
- White onion (quartered): Adds subtle sweetness and aroma to the poaching broth, infusing the chicken with gentle flavor.
- Boneless, skinless chicken breast (1 ½ pounds): The tender base of your filling, easy to shred and soak in the seasoning.
- Kosher salt (2 tablespoons divided): Essential for seasoning water and the filling, enhancing the natural flavors.
- Ground cumin (1 teaspoon): Adds an earthy warmth that complements the chipotle perfectly.
- Chili powder (1 teaspoon): Brings a mild, smoky heat that builds flavor depth.
- Garlic powder (½ teaspoon): Offers a quick punch of garlic without overpowering the other spices.
- Chipotle pepper in adobo sauce (1 pepper): The star ingredient that adds smoky heat and tang to every bite.
- Adobo sauce (2 tablespoons): Intensifies the chipotle flavor and enchants the filling with a rich, slightly sweet zest.
- Fresh lime juice (1 tablespoon): Brightens the filling and balances the richness with a splash of acidity.
- Sour cream (½ cup): Creates creamy, luscious texture binding all the flavors together.
- Shredded pepper Jack or Monterey Jack cheese (3 cups): Brings melting, cheesy goodness with a slight kick, making every bite irresistibly gooey.
- Flour tortillas (12, 6 to 8-inch): Soft yet sturdy wraps that crisp up delightfully when fried.
- Vegetable oil (for frying): Provides the perfect crisp golden crunch on the outside of your flautas.
How to Make Chipotle Chicken Flautas Recipe
Step 1: Poach and Shred the Chicken
Start by setting a cooling rack inside a rimmed sheet pan — this will be essential for draining excess oil later. Bring a large pot of water to a boil and add the quartered onion, chicken breasts, and two tablespoons of kosher salt. Lower the heat to medium, cover the pot, and gently poach the chicken until it reaches an internal temperature of 165°F (74°C), usually about 20 minutes. This slow poach locks in moisture and keeps the chicken tender. Once cooked, remove the chicken with a slotted spoon, let it cool enough to handle, then shred finely using two forks. This shredded chicken is the star of the filling, perfectly set up to soak in all the smoky, creamy goodness to come.
Step 2: Prepare the Flavorful Filling
In a large bowl, combine the shredded chicken with the remaining half teaspoon of kosher salt, ground cumin, chili powder, garlic powder, chopped chipotle pepper, adobo sauce, fresh lime juice, sour cream, and the shredded cheese. Mixing all these ingredients together results in a creamy, smoky, and zesty filling that has plenty of heat with a balanced tang. Take your time here to ensure every shred of chicken is coated in this heavenly blend.
Step 3: Roll the Flautas
Lay each tortilla flat on a clean surface. Scoop about one-third cup of the chicken mixture into the center of each tortilla, spreading slightly but leaving space around the edges. Roll the tortilla tightly around the filling, then place each flauta seam-side down on a plate. This helps seal them and prevents unwinding during frying. Rolling them snugly also helps them hold their shape, ensuring a crisp exterior encasing that melty, flavorful core.
Step 4: Fry Until Golden and Crisp
Pour about an inch of vegetable oil into a large skillet and heat it over medium-high heat. When the oil shimmers gently (but isn’t smoking), add the flautas seam-side down carefully. Fry each side for approximately two minutes or until they turn golden and develop that addictive crunch. Use tongs to gently flip each flauta to cook evenly on all sides. The frying step transforms these tortillas into crunchy, golden delights that’s impossible to resist.
Step 5: Drain and Cool
Transfer the cooked flautas to the cooling rack set over the sheet pan you prepared earlier so they can drain off excess oil. Allow them to rest a minute or two; this short cool-down helps the outer shell firm up just enough while keeping the filling warm and tender inside. Now they’re ready to serve and impress any crowd.
How to Serve Chipotle Chicken Flautas Recipe
Garnishes
Top your flautas with a dollop of cool sour cream or creamy guacamole to provide a refreshing contrast to their spicy, crispy exterior. A sprinkle of chopped fresh cilantro or diced tomatoes adds color and a fresh burst of flavor that lifts the dish to another level. If you like an extra tang, a squeeze of lime over the top never hurts and brightens every bite.
Side Dishes
Pair these flautas with a simple Mexican-style rice or a vibrant black bean salad for a satisfying meal. Fresh corn on the cob brushed with chili-lime butter also complements the smoky notes of the chipotle. A crisp green salad with avocado and citrus vinaigrette rounds out the plate beautifully, balancing richness and texture.
Creative Ways to Present
For a festive gathering, arrange the flautas upright in a serving bowl lined with colorful napkins for a fun, party-friendly presentation that guests can grab and go. Drizzle some spicy salsa or creamy chipotle mayo over the top for added flavor flair. Or, serve them sliced into bite-sized pieces with toothpicks for easy snacking during game day or casual hangouts. The possibilities are endless and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Chipotle Chicken Flautas Recipe (which is rare because they’re so good), store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making for an easy snack or quick meal the next day.
Freezing
You can freeze cooked flautas by placing them on a baking sheet in a single layer and freezing until solid. Then transfer to a freezer-safe bag or container. They can be stored for up to two months. When ready to enjoy, reheat directly from frozen in a hot oven for the best crispiness.
Reheating
To bring leftover flautas back to life, heat them in a preheated oven at 375°F (190°C) for about 10-15 minutes until hot and crispy again. Avoid microwaving if possible, as it tends to make the tortillas soft rather than crunchy. A toaster oven works great too for small batches.
FAQs
Can I use corn tortillas instead of flour for the Chipotle Chicken Flautas Recipe?
Absolutely! Corn tortillas are traditional and add a slightly different flavor and texture. Just make sure to warm them up before rolling to avoid tearing when frying.
Is it possible to bake the flautas instead of frying?
Yes, baking is a healthier option. Place the rolled flautas on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through for even crispiness.
Can I prepare the filling in advance?
You can definitely prepare the chicken and filling a day ahead. Keep the filling refrigerated and assemble the flautas just before cooking. This saves time on the day you want to serve them.
How spicy is this Chipotle Chicken Flautas Recipe?
The recipe has a mild to medium smoky heat thanks to the chipotle pepper in adobo sauce. You can always adjust the amount of chipotle to suit your heat preference or leave it out for a milder version.
What’s the best cheese to use?
Pepper Jack cheese adds a lovely mild spice and melts beautifully, but Monterey Jack is a great alternative if you prefer something less spicy. Both give you that creamy cheesy texture that makes the filling irresistible.
Final Thoughts
This Chipotle Chicken Flautas Recipe is a total winner when you need something crispy, flavorful, and downright delicious. It’s one of those dishes that feels special but comes together with surprisingly simple ingredients and steps. Whether you’re cooking for family, friends, or just yourself, these flautas deliver comfort and excitement in every crunchy bite. I can’t wait for you to try making them and watch how fast they disappear from the plate!
Print
Chipotle Chicken Flautas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
Description
Delicious and crispy Chipotle Chicken Flautas made with tender shredded chicken seasoned with smoky chipotle peppers and spices, wrapped in warm flour tortillas and fried until golden brown. Perfect as a flavorful appetizer or main dish, these flautas are served with creamy sour cream and can be enjoyed with salsa or guacamole.
Ingredients
Chicken and Broth
- 1 white onion, quartered
- 1 ½ pounds boneless, skinless chicken breast
- 2 tablespoons kosher salt (divided)
Seasonings and Filling
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 chipotle pepper in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 1 tablespoon fresh lime juice (about 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
- Make the shredded 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 cook until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool slightly. Shred the chicken finely using two forks.
- Prepare the flauta filling: In a large bowl, combine the shredded chicken with the remaining ½ teaspoon kosher salt, ground cumin, chili powder, garlic powder, chopped chipotle pepper, adobo sauce, fresh lime juice, sour cream, and shredded cheese. Mix thoroughly until well blended into a creamy and flavorful filling.
- Assemble the flautas: Lay each flour tortilla on a clean surface. Spoon about â…“ cup of the chicken filling into the center of each tortilla, spreading slightly to form an even layer. Roll the tortillas tightly around the filling and place each seam-side down on a plate to prevent unraveling.
- Fry the flautas: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil shimmers but is not smoking. Carefully place the rolled flautas seam-side down into the hot oil. Fry approximately 2 minutes per side or until each side is golden brown and crispy, turning gently with tongs for even frying.
- Drain and serve: Transfer the cooked flautas to the cooling rack set over a rimmed sheet pan to drain excess oil. Let them cool for 1 to 2 minutes before serving warm. Enjoy as is or with additional sour cream, salsa, or guacamole as desired.
Notes
- Ensure chicken is fully cooked to 165°F for food safety.
- Use tongs carefully when frying to avoid breaking the tortillas.
- For a lighter version, bake the flautas at 400°F for 15-20 minutes turning halfway.
- Chipotle pepper can be adjusted to preferred spice level.
- Leftover flautas can be stored covered in the refrigerator for up to 3 days and reheated in the oven for crispiness.
