Chipotle Chicken Flautas Recipe
These Chipotle Chicken Flautas are crispy, flavorful rolled tortillas filled with a zesty chicken mixture seasoned with chipotle peppers, cumin, and chili powder. Perfectly fried until golden brown, they are served with a creamy sour cream lime sauce and melted cheese, making them an irresistible appetizer or meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (2 flautas per serving)
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Chicken and Broth
- 1 white onion, quartered
- 1½ 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 (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
- 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 reaches an internal temperature of 165°F, approximately 20 minutes. Remove the chicken with a slotted spoon, place on a plate, and let cool slightly.
- Shred the chicken: Using two forks, shred the cooked chicken into bite-sized pieces on the plate.
- 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 cheese. Mix thoroughly to evenly distribute all ingredients.
- Assemble the flautas: Place about ⅓ cup of the chicken filling in the center of each flour tortilla. Spread it out slightly, then roll the tortilla tightly and place it seam-side down on a tray or plate.
- Heat the oil: Pour 1 inch of vegetable oil into a large skillet and heat it over medium-high heat until the oil is shimmering and hot.
- Fry the flautas: Carefully add the rolled flautas seam-side down into the hot oil. Fry each side until golden brown and crispy, about 2 minutes per side. Use tongs to turn them gently.
- Drain and cool: Transfer the fried flautas to the cooling rack set over the rimmed sheet pan to drain excess oil. Let them cool for 1 to 2 minutes before serving.
Notes
- Ensure the oil is sufficiently hot before frying to avoid greasy flautas.
- You can substitute the flour tortillas with corn tortillas if preferred, though they are more delicate and may require extra care when rolling.
- For a spicier flavor, add more chipotle peppers or adobo sauce to the filling.
- Serve with guacamole, salsa, or extra sour cream as dipping options.
- Leftover flautas can be reheated in an oven or air fryer to maintain crispiness.
Find it online: https://dishcooks.com/chipotle-chicken-flautas-recipe/
