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Chicken Flautas
Prep 40min
Total1hr15min
Ingredients22
Servings6
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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Ingredients
2tablespoons olive oil
1 1/2lbs boneless, skinless chicken thighs or breast, sliced into 1/2-inch pieces
1teaspoon cumin
1teaspoon garlic powder
1/2teaspoon smoked paprika
1/2teaspoon pepper
1 1/2teaspoon salt
1/2teaspoon oregano
1/2cup white onion, diced
1/2cup poblano pepper, diced
1/2cup corn
2cloves garlic, minced
1jalapeño, minced
1cup tomato based salsa, store bought or homemade
2ripe avocados, chopped
1/2cup sour cream
1/3cup cilantro, chopped, plus more for garnish
3green onions, sliced
1/4cup water
1/2cup canola oil
18flour tortillas, 5 to 6 inches in size
1 1/2cups diced tomato
Directions
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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.
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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.
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No nutrition information available for this recipe
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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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