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Simple Recipes for Every Day

Chipotle Chicken Flautas

A plate of golden, crispy homemade chicken flautas served with sour cream and guacamole on the side.
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 white onion, quartered
  • 1 ½ pounds boneless, skinless chicken breast
  • 2 tablespoons plus ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 tablespoons fresh lime juice, (from 1 lime)
  • ½ cup sour cream
  • 3 cups shredded pepper Jack or Monterey Jack cheese
  • 12 (6 to 8-inch) flour tortillas
  • Vegetable oil, for frying

Method

  1. 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 onion, chicken, and 2 tablespoons of the salt. Reduce the heat to medium, cover, and cook until chicken reaches 165°F on an instant-read thermometer, about 20 minutes. Using a slotted spoon, transfer the chicken to a plate. Let cool slightly, then shred with two forks.
  2. Make the flauta filling: In a large bowl, combine the shredded chicken, the remaining ½ teaspoon salt, the cumin, chili powder, garlic powder, chipotle pepper, adobo sauce, lime juice, sour cream, and cheese. 
  3. Assemble the flautas: Add ⅓ cup of the chicken filling to the center of each tortilla, spreading it out slightly. Roll the tortillas tightly and place them seam-side down.  
  4. Fry: Pour 1 inch of oil into a large skillet and heat over medium-high heat. Once the oil is glistening, carefully add the flautas seam-side down and cook until golden brown, about 2 minutes per side. Transfer the flautas to the cooling rack to cool for 1 to 2 minutes before serving.