Description
These Chipotle Chicken Flautas are crispy, flavorful rolled tortillas filled with tender shredded chicken, creamy chipotle-spiced sauce, and melted pepper jack cheese. Perfect for an easy weeknight dinner or casual gathering, they feature a spicy, smoky filling wrapped in golden-fried flour tortillas for irresistible crunch and taste.
Ingredients
Scale
Chicken and Broth
- 1 white onion, quartered
- 1 ½ pounds boneless, skinless chicken breast
- 2 tablespoons kosher salt (divided)
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ cup sour cream
Cheese and Tortillas
- 3 cups shredded pepper Jack or Monterey Jack cheese
- 12 (6 to 8-inch) flour tortillas
For Frying
- Vegetable oil, for frying
Instructions
- 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 quartered onion, chicken breasts, and 2 tablespoons of kosher salt. Reduce heat to medium, cover, and cook until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool slightly. Shred the chicken with two forks until finely pulled apart.
- Prepare the flauta filling: In a large bowl, combine the shredded chicken with the remaining ½ teaspoon kosher salt, ground cumin, chili powder, garlic powder, the chopped chipotle pepper, adobo sauce, fresh lime juice, sour cream, and shredded pepper Jack cheese. Mix thoroughly until well blended into a creamy, flavorful filling.
- Assemble the flautas: Lay out each flour tortilla on a clean surface. Spoon about ⅓ cup of the chicken filling into the center of each tortilla, spreading slightly to form an even layer. Roll the tortillas tightly around the filling and place each seam-side down on a plate to prevent unraveling.
- Fry the flautas: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil is shimmering but not smoking. Carefully place the rolled flautas seam-side down into the hot oil. Fry for approximately 2 minutes per side, or until each side is golden brown and crispy. Use tongs to turn them gently to ensure even frying.
- Drain and serve: Transfer the cooked flautas to the cooling rack set over a rimmed sheet pan to drain excess oil. Let them cool for 1 to 2 minutes before serving warm. Enjoy them as is or with additional sour cream, salsa, or guacamole as desired.
Notes
- Be careful when frying to avoid oil splatter; do not overcrowd the pan to maintain oil temperature.
- For easier rolling, warm tortillas briefly before filling to make them more pliable.
- Leftover flautas can be reheated in the oven at 350°F (175°C) for 10 minutes to regain crispiness.
- Substitute chicken thighs for the breast for a juicier texture if preferred.
- To reduce fat content, bake flautas at 425°F (220°C) for 15-20 minutes, turning halfway through.
Nutrition
- Serving Size: 2 flautas
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
