3 Chicken Flautas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs 3 Chicken Flautas Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 6 pieces large corn tortillas; 0.5 cups onion; 2 pieces garlic cloves, minced; 1 tsp cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for sautéing); 0.5 cups shredded cheddar or Oaxaca cheese (optional); 2 tbs water or low-sodium chicken broth; 4 cups vegetable oil (for deep frying); 0.5 tsp salt (to finish); 0.5 cups guacamole; 0.25 cups sour cream; 1 cups Mexican-style rice (cooked); 0.75 cups refried beans (warmed); 2 pieces lime wedges; 1 tbsp chopped cilantro (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time50m

Serves3

Large corn tortillas stuffed with shredded chicken, rolled & deep-fried, served with guacamole, sour cream, rice & refried beans.

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Ingredients

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Flauta filling & tortillas

3 cups cooked shredded chicken

6 pieces large corn tortillas

1/2 cups Onion

2 pieces Garlic cloves, minced

1 tsp Cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for sautéing)

1/2 cups shredded cheddar or Oaxaca cheese (optional)

2 tbs water or low-sodium chicken broth

Coating & frying

4 cups vegetable oil (for deep frying)

1/2 tsp salt (to finish)

Sides & garnishes

1/2 cups Guacamole

1/4 cups Sour cream

1 cups Mexican-style rice (cooked)

3/4 cups refried beans (warmed)

2 pieces Lime wedges

1 tbsp chopped cilantro (optional)

Method

Flauta filling & assembly

Prepare chicken

If you don't have pre-cooked chicken, poach 1 large chicken breast (about 10–12 minutes in simmering water) or use leftover rotisserie chicken. Shred chicken finely using two forks.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add shredded chicken to the skillet along with cumin, chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons water or chicken broth. Stir to combine and cook 2–3 minutes until flavors meld. Taste and adjust seasoning.

If using cheese, remove from heat and stir in 1/2 cup shredded cheese so it melts into the filling. Let filling cool slightly so tortillas don't tear.

Warm each corn tortilla to make pliable: heat on a dry skillet 15–20 seconds per side or wrap tortillas in a damp towel and microwave 20–30 seconds. Keep warm under a towel to prevent drying.

Place about 1/2 cup of the shredded chicken filling (a generous line along the center) on each tortilla. Leave about 1/2 inch at edges. Roll the tortilla tightly around the filling, seam side down. For 3 flautas, roll two tortillas each and pack them seam-side down on a tray.

Coating & frying

Pour 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Working in batches (do not crowd the pan), carefully lower rolled flautas seam-side down into hot oil using tongs. Fry 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Total frying time about 3–5 minutes per flauta depending on size and oil temperature.

Use tongs to transfer fried flautas to a paper towel-lined plate. Immediately sprinkle lightly with 1/2 teaspoon salt while still hot. Keep warm in a low oven (200°F / 95°C) on a wire rack if frying multiple batches.

Sides & plating

Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through. If thick, add 1–2 tablespoons water to reach serving consistency.

Reheat Mexican rice if needed (microwave or steam) and portion about 1 cup for serving.

Place three hot flautas on each plate (for this recipe: three flautas served), spoon 1/2 cup guacamole and 1/4 cup sour cream alongside. Add 3/4 cup warmed refried beans and 1 cup rice to the plate. Garnish with a lime wedge and a sprinkle of chopped cilantro.

Serve immediately while flautas are crisp. Recommend diners squeeze lime over flautas and dip in guacamole or sour cream.