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.
Utensils Dinner
Globe Mexican
17
ingredients
10
steps
60
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
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 6033 Shot
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 6034 Shot
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 6035 Shot
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 6036 Shot
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 6037 Shot
Step 6

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

Step 6038 Shot
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 6039 Shot
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 6040 Shot
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.

Step 6042 Shot
Step 10

Serve topped with shredded lettuce, sour cream, chopped red onions, chopped tomatoes, cojita cheese and fresh cilantro. Enjoy!

Step 6041 Shot
Nutrition Per Serving
View All
CALORIES
944
FAT
73.6 g
PROTEIN
55.9 g
CARBS
13.3 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Tiffany L.

Tiffany

Cozymeal Team Member

29 Jul 2022

This recipe is so delicious! It came great using low-carb tortillas.

Reply to this comment