Flautas Recipe

Prepare filling

In a medium bowl combine the cooked shredded chicken, salt, black pepper, ground cumin, and garlic powder. Mix thoroughly. Taste and adjust seasoning. If using, fold in shredded cheese until evenly distributed.

Warm tortillas

Warm tortillas briefly so they are pliable: either heat a dry skillet over medium for 10–15 seconds per side, or microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds. Keep them covered so they remain soft while you roll.

Roll flautas

Place about 2 heaping tablespoons (approximately 2–3 tbsp) of the chicken filling in a line along one edge of each tortilla. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat for all tortillas.

Fry flautas

In a heavy skillet or Dutch oven, pour vegetable oil to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry flautas in batches, seam-side down first, turning so they brown evenly, about 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Lightly season hot flautas with a pinch of salt.

Whisk together sour cream, lime juice, and a teaspoon of milk or water to thin to a drizzling consistency. Add a pinch of salt. Transfer to a squeeze bottle or spoon for drizzling over assembled flautas.

Scoop avocado into a small bowl and mash until mostly smooth. Stir in 1/4 cup sour cream (or crema), lime juice, salt, and cumin. Add water 1 teaspoon at a time until the sauce is a pourable but still creamy consistency. Adjust seasoning to taste. Transfer to a squeeze bottle or serving spoon.

Place the melting cheese and milk in a small saucepan over low heat, add the seeded chopped jalapeño if using, and stir until smooth and uniform. Keep warm over very low heat or transfer to a small insulated container for service.

To plate three flautas per serving: arrange three hot flautas on a plate. Top with a handful of shredded lettuce and sprinkle diced tomato over the lettuce. Drizzle the lime sour cream evenly over the flautas and spoon or drizzle guacamole sauce alongside. Crumble queso fresco over the top and finish with chopped cilantro. If guest requests, drizzle warm cheese sauce over flautas or serve it on the side.