Chicken Flautas Recipe

Prepare chicken

If chicken is not already shredded, poach or use a rotisserie chicken. Combine shredded chicken with 1/2 tsp salt and 1/2 tsp black pepper in a bowl and mix well. Optionally add 1–2 tablespoons of warm salsa for moisture (not listed in ingredients).

Warm tortillas

Warm tortillas to make them pliable: heat a dry skillet over medium and warm each tortilla 10–15 seconds per side, or microwave a stack covered with a damp paper towel for 20–30 seconds. Keep warm under a towel to prevent cracking.

Roll flautas

Place about 2–3 tablespoons of shredded chicken in the lower third of a warm tortilla. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and chicken (should make about 10–12 flautas).

Fry flautas

Pour oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately. Fry flautas seam-side down first for 2–3 minutes, turning so all sides are golden and crisp, total 4–5 minutes per batch. Work in batches to avoid overcrowding. Drain on paper towels and immediately sprinkle with a pinch of salt.

In a small bowl, whisk together mayonnaise, pureed chipotle, 1 tablespoon lime juice, minced garlic, and 1/4 tsp salt until smooth. Adjust chipotle to taste for heat. Chill until serving.

Whisk together sour cream (or crema), lime zest, 1 tablespoon lime juice and 1/4 tsp salt until smooth. If too thick, thin with 1–2 teaspoons of water or milk. Refrigerate until ready to plate.

In a bowl, mash avocados with a fork to desired texture. Stir in diced red onion, chopped cilantro, 1 tablespoon lime juice, 1/2 tsp salt and minced jalapeño if using. Taste and adjust salt or lime juice. Keep covered to prevent browning.

Arrange 3–4 flautas per serving on a platter. Drizzle or dot chipotle mayo and lime créma over flautas. Add a spoonful of guacamole alongside or atop each flauta.

Sprinkle crumbled cotija and chopped cilantro over the flautas. Serve immediately with lime wedges on the side for squeezing.