Tray Of Flautas (made With Flour Tortillas) 25 Ct. Recipe

Poach the chicken

Place chicken breasts in a medium pot and add enough chicken broth (about 1 cup) to come halfway up the sides of the chicken. Add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, cover, and poach until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken and let rest 5 minutes.

Shred the chicken

Using two forks or your hands when cool enough, shred the poached chicken into bite-sized strands. Transfer to a bowl and set aside.

Sauté aromatics & finish filling

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, chili powder, remaining 1.5 tsp salt and 3/4 tsp black pepper; cook 20 seconds to bloom the spices. Add the shredded chicken to the skillet along with 1–2 tbsp of the reserved poaching liquid (if any) or water to moisten. Cook 1–2 minutes, tossing to coat and heat through. Taste and adjust seasoning. If using cheese, remove skillet from heat and fold in shredded cheese now so it melts into the chicken filling.

Warm tortillas

Stack the 6-inch flour tortillas and warm them to make pliable: wrap in a damp kitchen towel and microwave 30–45 seconds, or warm briefly on a hot dry skillet (20–30 seconds per side). Keep wrapped so they stay soft while you assemble.

Portion and roll

Place approx. 2 to 2 1/2 tablespoons of the chicken filling near the bottom third of each warmed tortilla. Tightly roll the tortilla over the filling lengthwise, keeping the seam on the bottom. Secure each flauta with a toothpick through the seam and tortilla edge to hold shape while frying. Repeat for all 25 tortillas.

Heat oil

In a deep skillet or wide pot, pour in about 2–3 inches of vegetable oil (approximately 3–4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of tortilla edge — it should sizzle steadily but not aggressively.

Fry the flautas

Fry the flautas in batches, seam-side down first, without crowding the pan. Fry each batch 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Use tongs to rotate so all sides crisp. Do not overfill the pan; maintain oil temperature between batches.

Drain & finish

Use a slotted spoon or tongs to transfer fried flautas to a tray lined with paper towels to drain. Let rest 1–2 minutes, then, if desired for safety and presentation, remove toothpicks (or leave them in for service but warn guests). Keep flautas warm in a low oven (200°F / 95°C) on a sheet pan while frying remaining batches.

Plate the tray

Arrange 25 flautas tightly on a serving tray. Sprinkle shredded lettuce evenly over or beside the flautas for color and crunch.

Add accompaniments

Serve the tray with the 16 oz house salsa in a bowl, a ramekin of sour cream (or crema), chopped cilantro, pickled jalapeños, and lime wedges on the side so guests can customize each flauta.

To serve: encourage guests to squeeze lime, dip in salsa or sour cream, and garnish with cilantro. Serve hot for best texture — crispy exterior with warm seasoned chicken inside.