Chicken Flautas Recipe

Prepare shredded chicken

If using raw chicken breasts, poach 2 large breasts in simmering salted water (covering by 1 inch) for 12–15 minutes until cooked through. Remove, cool slightly and shred with forks. (If using rotisserie chicken, shred meat and discard skin/bones.)

In a large bowl combine shredded chicken, shredded monterey jack, salt, pepper, cumin, garlic powder, lime juice, and chopped cilantro (if using). Mix until evenly combined. Taste and adjust seasoning.

Warm the corn tortillas so they are pliable: wrap in a slightly damp kitchen towel and microwave for 30–45 seconds, or heat a dry skillet 20–30 seconds per side. Keep wrapped so they stay warm while you fill them.

Prepare a shallow pot or deep skillet with about 1 to 1¼ inches of vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of tortilla — it should sizzle immediately and brown in about 20–30 seconds.

Work assembly line style: place about 3 tablespoons of the chicken-cheese filling near one edge of a warmed tortilla. Roll tortilla tightly around the filling to form a cigar shape, tucking the ends in slightly. Secure seam by placing seam-side down on a tray. Repeat until all tortillas are filled (about 12 flautas).

Optional: brush or spray a small amount of neutral oil on each rolled flauta seam to help seal while frying.

Fry in batches (do not overcrowd) seam-side down first for 2–3 minutes, turning as needed so all sides are golden and crisp. Total fry time per batch ~3–4 minutes. Adjust time if oil temperature fluctuates. Remove with tongs to a paper-towel-lined tray to drain. Sprinkle lightly with the optional tortilla seasoning (salt + chili powder) while still hot.

Alternative oven method: place rolled flautas seam-side down on a parchment-lined sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–16 minutes, turning once, until crisp and golden.

Thin the Mexican crema: in a small bowl whisk together crema and milk or lime juice until pourable but still creamy. Taste and add a pinch of salt or more lime if desired.

If making pico de gallo fresh: combine 2 medium diced Roma tomatoes, 2 tbsp finely chopped white onion, 1 jalapeño minced (optional), 2 tbsp chopped cilantro, juice of 1 lime, and pinch of salt. Stir and set aside.

If making guacamole: mash 2 ripe avocados with 1 tbsp lime juice, 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, pinch of salt and pepper to taste. Leave slightly chunky.

Assemble: on a serving platter arrange 3–4 flautas per person. Top each with a spoonful of shredded lettuce, a drizzle of thinned crema, a dollop of guacamole, and 1–2 tablespoons pico de gallo. Sprinkle crumbled queso fresco and chopped cilantro over the top. Serve immediately with lime wedges on the side.