Simple Recipes for Every Day
Chipotle Chicken Flautas
- 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
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
- 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.
- 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.
- 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.
- 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.
Notes
For baked flautas:
Preheat the oven to 450°F. Place flautas on a wire rack on top of a baking sheet. Spray generously with oil. Bake for 8 to 10 minutes, turning over halfway through, until golden brown. Allow to cool for 1 to 2 minutes before serving.
For air fryer flautas:
Preheat the air fryer to 400°F. Arrange flautas in the air fryer (as many that will fit without touching). Spray generously with oil and cook for 8-10 minutes, rotating halfway through, until golden brown.
Freeze instructions:
After cooking the flautas, allow them to cool completely. Arrange on a baking sheet and freeze for 1 to 2 hours. Transfer to an airtight container and freeze for up to 4 months. Alternatively, freeze the flautas before cooking by arranging them on a baking sheet and freezing for 1 to 2 hours. Transfer to an airtight container and freeze for up to 4 months.
When ready to bake cooked flautas, preheat to 375°F and bake on a rimmed baking sheet for 10 minutes.
When ready to bake uncooked flautas, preheat the oven to 400°F and arrange the flautas on a wire rack placed on top of a baking sheet. Spray generously with oil. Bake for 10 to 12 minutes, turning over halfway through, until golden brown.