Name: Chicken Flautas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 1/2 lb bone-in chicken breasts; 4 cup(s) chicken stock, plus more if needed; 1 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp onion powder; 2 tblsp all-purpose flour; 2 1/2 tblsp water; canola or vegetable oil for frying; corn tortillas; shredded Romaine lettuce, for topping; sour cream, for topping; finely chopped red onion, for topping; finely chopped tomatoes, for topping; 8 oz grated cojita cheese; finely chopped cilantro, to serve

Chicken Flautas Recipe

Rating 5.0

| 1

Crispy, crunchy and flavorful chicken flautas can be served as a snack or dinner. Each chicken flauta features a pliable corn tortilla stuffed with seasoned shredded chicken and pan-fried to flavortown perfection.

Dinner

Mexican

ingredients

steps

minutes

Ingredients

Servings:

1 1/2 lb

bone-in chicken breasts

4 cup(s)

chicken stock, plus more if needed

1 tsp

chili powder

1/2 tsp

ground cumin

1/4 tsp

smoked paprika

1/2 tsp

garlic powder

1/4 tsp

onion powder

2 tblsp

all-purpose flour

2 1/2 tblsp

water

canola or vegetable oil for frying

corn tortillas

shredded Romaine lettuce, for topping

sour cream, for topping

finely chopped red onion, for topping

finely chopped tomatoes, for topping

8 oz

grated cojita cheese

finely chopped cilantro, to serve

Directions 10 steps | 60 Minutes

Step 1

Poach the chicken breasts. In a pot add the chicken breasts and the chicken stock. The chicken stock should just cover the chicken breasts. If the stock does not cover the chicken, add more until the chicken is submerged. Bring the mixture to a boil and then lower to a simmer.

Step 2

Partially cover the pot with a lid and simmer for 12 minutes. Turn off the heat and completely cover the pot. Let the pot sit for 20 minutes. Check to make sure the chicken is cooked through. If the chicken is not cooked through, simmer for 3-5 minutes more.

Step 3

Remove the chicken from the pot and let cool. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat.

Step 4

Transfer the shredded chicken to a bowl. Add the chili powder, ground cumin, smoked paprika, garlic powder and onion powder to the bowl and mix until the spices are evenly distributed on the chicken.

Step 5

Soak two pieces of paper towels in water and wring out the excess water. Wrap the corn tortillas in the moist paper towel and microwave for 45 seconds. The tortillas should be flexible. If not, microwave in 15-second intervals until you achieve pliable tortillas.

Step 6

In a small bowl, combine the flour and water together to form a paste for the tortillas.

Step 7

Place a mound of chicken on the bottom third of the tortilla. Coat the end farthest from you with a little bit of flour paste.

Step 8

Fold the flap closest to you over and tuck under the chicken. Roll until you hit the flour paste and press to seal. Repeat with the remaining chicken and tortillas.

Step 9

Top a sheet pan with a cooling rack. Set aside. Fill a large saucepan with a ¼ inch of oil. Heat the oil to 350°F. Shallow fry the flautas on each side until golden brown and crispy, about 2 minutes.