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Green Chicken Flautas Recipe

Name: Xolos Tacos Y Tlayudas Green Chicken Flautas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1 tbs olive oil; 0.5 cup white onion; 2 tsp garlic cloves, minced; 8 oz tomatillos, husked and rinsed; 1 item jalapeño (stemmed, seeded for milder heat); 0.25 cup fresh cilantro; 0.5 cup chicken broth; 1 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 8 item corn tortillas (6-inch); 1 cup vegetable oil (for frying); 0.5 cup queso fresco, crumbled; 1 cup shredded romaine or iceberg lettuce; 0.5 cup pico de gallo; 1 cup refried beans (warm); 2 item lime wedges; 2 item ripe avocado; 1 tbs lime juice; 0.5 tsp salt; 2 tsp finely chopped red onion; 1 tsp chopped cilantro; 0.5 tsp jalapeño, seeded and minced (optional); 0.25 cup sour cream or crema; 1 tsp vegetable or canola oil (for sautéing if needed); 8 item toothpicks (to secure flautas while frying)

Inspired by Xolos Tacos Y Tlayudas

Time1h

Serves4

Two crispy rolled corn tortillas with shredded tinga chicken, queso fresco, guacamole, lettuce, pico de gallo, and side of beans

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Ingredients

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Tinga Chicken

1 lb boneless skinless chicken thighs (or breasts)

1 tbs olive oil

1/2 cup white onion

2 tsp Garlic cloves, minced

8 oz tomatillos, husked and rinsed

1 item jalapeño (stemmed, seeded for milder heat)

1/4 cup fresh cilantro

1/2 cup Chicken broth

1 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Flautas & Assembly

8 item corn tortillas (6-inch)

1 cup vegetable oil (for frying)

1/2 cup queso fresco, crumbled

1 cup shredded romaine or iceberg lettuce

1/2 cup Pico de gallo

1 cup refried beans (warm)

2 item Lime wedges

Guacamole

2 item ripe avocado

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

2 tsp finely chopped red onion

1 tsp chopped cilantro

1/2 tsp jalapeño, seeded and minced (optional)

Optional Garnishes / Tools

1/4 cup sour cream or crema

1 tsp vegetable or canola oil (for sautéing if needed)

8 item toothpicks (to secure flautas while frying)

Method

Tinga Chicken

Cook chicken

Place chicken thighs in a medium saucepan and add enough water to cover by 1 inch (about 2 cups). Bring to a simmer over medium heat, reduce heat to low and simmer gently until cooked through, 12–15 minutes. Remove chicken to a plate and reserve 1/4 cup of the cooking liquid. When cool enough to handle, shred chicken with two forks and set aside.

Make green sauce

While the chicken cooks, bring a small pot of water to a boil. Add tomatillos and jalapeño and boil 4–5 minutes until softened and bright green. Drain and place in a blender with half the onion (about 1/4 cup), garlic, cilantro, cumin, oregano, salt, pepper, and 1/4 cup chicken cooking liquid (or chicken broth if you prefer). Blend until mostly smooth. Taste and adjust salt or lime if desired.

Simmer chicken in sauce

Heat 1 tablespoon olive oil in a skillet over medium heat. Add remaining chopped onion (about 1/4 cup) and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Pour the blended green sauce into the skillet and bring to a simmer. Add shredded chicken and 1/4 cup chicken broth, stir to coat, and simmer 5–7 minutes so flavors meld and sauce thickens slightly. Adjust seasoning. Remove from heat and keep warm.

Guacamole

Halve and pit the avocados and scoop flesh into a bowl. Mash lightly with a fork leaving some texture. Stir in lime juice, salt, chopped red onion, chopped cilantro, and minced jalapeño if using. Taste and adjust salt or lime. Cover with plastic wrap touching the surface to prevent browning and refrigerate until assembly.

Flautas & Assembly

Warm tortillas

Warm corn tortillas to make them pliable: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side, or wrap a stack in damp paper towels and microwave 30 seconds. Keep warm under a towel so they don’t crack when rolled.

Fill and roll

Lay a warm tortilla flat. Place about 2–3 tablespoons of the shredded tinga chicken in a line down the center (enough to form a snug roll but not overfill). Sprinkle a little crumbled queso fresco on top. Tightly roll the tortilla starting from one edge, sealing the seam underneath. Secure with a toothpick if desired. Repeat with remaining tortillas (should yield about 6–8 flautas depending on filling size).

Fry flautas

Pour 1/2–1 cup vegetable oil into a large skillet to reach about 1/4–1/2 inch depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Carefully add flautas seam-side down in a single layer without crowding. Fry 2–3 minutes per side until golden and crisp, turning with tongs. Transfer to a paper towel–lined plate to drain. If needed, fry in batches and keep finished flautas warm in a 200°F oven on a baking sheet.

Warm beans

Heat refried beans in a small saucepan over low heat, stirring occasionally, or microwave until hot. Thin with a tablespoon of water if very thick and season to taste with salt.

Plate

Place two crispy flautas on each plate. Add a scoop (about 2 tablespoons) of guacamole to the side, a serving of warm refried beans, a small pile of shredded lettuce, and a spoonful of pico de gallo. Sprinkle additional queso fresco over flautas and garnish with a lime wedge and a drizzle of sour cream or crema if using. Serve immediately.