Chicken Flautas Recipe

Prepare chicken

If using leftover or rotisserie chicken, shred into bite-size pieces. In a medium bowl combine shredded chicken, 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp garlic powder and 1 tbsp lime juice. Toss to combine and adjust seasoning to taste.

Warm tortillas

Warm the corn tortillas to make them pliable: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side, or wrap a stack in a damp clean kitchen towel and microwave 30–45 seconds. Keep tortillas covered to stay soft while assembling.

Assemble flautas

Place a warmed tortilla on a work surface. Put about 2–3 tablespoons of seasoned shredded chicken in a line about 1 inch from the edge and sprinkle about 1–2 tablespoons shredded Oaxaca cheese over the chicken. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling (should yield 10–12 flautas).

Fry flautas

In a heavy skillet or deep frying pan, pour enough vegetable oil to reach about 1/2 inch depth and heat over medium-high until it registers 350°F (175°C) or a small piece of tortilla sizzles and browns in 5–7 seconds. Fry flautas seam-side down first, in batches without crowding, turning occasionally, about 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while frying remaining flautas.

While flautas fry, make the avocado crema. In a blender or food processor combine the flesh of 1 ripe avocado, 1 cup Mexican crema (or sour cream), 2 tbsp fresh lime juice, 1 tsp salt and 2 tbsp water. Blend until very smooth and creamy, adding more water, 1 tsp at a time, to reach a drizzleable but thick consistency. Taste and adjust lime or salt as needed. Transfer to a squeeze bottle or small bowl for serving.

Make the slaw: in a bowl toss 3 cups thinly sliced cabbage with 1 tbsp crema, 1 tsp lime juice and 2 tbsp chopped cilantro. Season with a pinch of salt and pepper to taste. The slaw should be lightly dressed and crisp.

Prepare toppings: thinly slice 4 radishes, crumble 1 cup queso fresco, and have 1 cup pico de gallo ready. If pico de gallo is not pre-made, mix 1 medium finely chopped tomato, 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1 tsp lime juice and salt to taste.

Plate: place 2–3 flautas per serving on each plate. Top each flauta with a small handful of cabbage slaw, a spoonful of pico de gallo, a few radish slices, and a sprinkle of crumbled queso fresco.

Drizzle and garnish: finish with a generous drizzle of avocado crema over the flautas, garnish with fresh cilantro leaves and serve lime wedges and optional hot sauce on the side.

Serve immediately so flautas remain crisp. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp (do not microwave or they will become soggy).