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
Scale
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.
