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Chicken Flautas

Chicken Flautas
  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 22
  • Servings 6
Filled with chicken, shredded beef or cheese, flautas (the Spanish word for “flute”) are a fun and traditional Mexican antojito. As kids, my brothers and I would love when my Mom prepared chicken flautas. Not only did they taste delicious, but it was also a fun to pretend to play the flute as we enjoyed our dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs or breast, sliced into 1/2-inch pieces
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup white onion, diced
  • 1/2 cup poblano pepper, diced
  • 1/2 cup corn
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 cup tomato based salsa, store bought or homemade
  • 2 ripe avocados, chopped
  • 1/2 cup sour cream
  • 1/3 cup cilantro, chopped, plus more for garnish
  • 3 green onions, sliced
  • 1/4 cup water
  • 1/2 cup canola oil
  • 18 flour tortillas, 5 to 6 inches in size
  • 1 1/2 cups diced tomato

Directions

  • 1
    In a large pan, preheat the 2 tablespoons of olive oil to medium heat for 3 minutes. Add the sliced chicken and season with 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon pepper, 1/2 teaspoon salt and 1/2 teaspoon oregano. Cook for 8 to 10 minutes until the chicken gets a little brown.
  • 2
    Add the onion, poblano, corn, garlic, and jalapeño to the chicken and cook for another 3 minutes. Add the salsa, stir well to combine and cook at a low simmer for 20 minutes or until the salsa reduces and becomes thick. Taste for salt as it cooks. Remove from heat and let cool for 20 minutes.
  • 3
    In the blender, combine the avocados, sour cream, cilantro, green onions, 1/4 cup water and 1 teaspoon of salt. Blend on high until smooth. Taste for salt and set aside.
  • 4
    In a large nonstick pan, add 1/4 cup of canola oil and preheat for 5 minutes at medium heat. Fill the flour tortillas with about 3 tablespoons of chicken and roll like a cigar as tight as you can, but without squeezing. Place them seam side down into hot oil. If you need to you can secure them with a toothpick. Cook for a few minutes, turning as needed, until light golden brown in most spots. Transfer to a plate lined with paper towels. You will have to cook them in two batches using the remaining 1/4 cup of canola oil.
  • 5
    Serve with avocado sauce and garnish with diced tomatoes and cilantro.

  • One of the keys to preparing a good flauta is soft tortillas and a filling that does not have a lot of broth. You can soften the tortillas by slightly warming them in the microwave before filling and rolling.

No nutrition information available for this recipe

  • Filled with chicken, shredded beef or cheese, flautas (the Spanish word for “flute”) are a fun and traditional Mexican antojito. As kids, my brothers and I would love when my Mom prepared chicken flautas. Not only did they taste delicious, but it was also a fun to pretend to play the flute as we enjoyed our dinner.
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