Description
This Chicken Flautas recipe features crispy rolled corn tortillas filled with seasoned shredded rotisserie chicken, fried to golden perfection, and served with a creamy avocado salsa verde sauce. Enhanced with traditional Mexican spices and topped with crema, queso fresco, and fresh pico de gallo, these flautas make an irresistible appetizer or main dish.
Ingredients
Units
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced very finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
For Assembling and Frying Flautas
- 2 cups vegetable oil (for frying, enough to go 1-inch high in a pan)
- 2 tablespoons vegetable oil (for rubbing on tortillas)
- 30 corn tortillas
- 1/4 cup corn starch
- 2 to 4 tablespoons water (enough to make a glue-like paste)
Avocado Sauce
- 12 ounces salsa verde (homemade or store bought)
- 2 small avocados or 1 large
- 1/2 teaspoon kosher salt (or to taste)
- 2 teaspoons roasted chicken Better Than Bouillon
- 1 lime, juiced
- 1/2 cup water plus additional water (up to 1/2 cup), to desired thinness
- 1 jalapeno (optional, for spiciness)
Toppings (Optional)
- Crema Mexicana or sour cream
- Queso Fresco cheese, crumbled (cotija or feta as substitutes)
- Pico de Gallo
- Shredded lettuce
- Chopped cilantro
- Lime wedges
Instructions
- Make Pico de Gallo: If making fresh, prepare your pico de gallo first and keep it chilled until serving.
- Prepare Avocado Sauce: In a blender, combine 12 ounces salsa verde, 2 small avocados, 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken Better Than Bouillon, juice of 1 lime, and 1/2 cup water. Blend for 30-60 seconds until smooth. Add jalapeno for heat if desired, blend again. Adjust consistency by adding up to an additional 1/2 cup water slowly. Cover and set aside.
- Make Chicken Filling: Finely dice 1 medium onion. Heat 1 tablespoon vegetable oil in a large skillet over medium heat until shimmering. Add onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Sauté 5-8 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in shredded rotisserie chicken and heat through on medium heat. Remove from heat and cover.
- Preheat Oil for Frying: Pour 2 cups vegetable oil into a high-sided skillet to about 1 inch depth. Heat over medium-low heat to 375°F (approx. 15 minutes). Use a thermometer to monitor temperature.
- Oil Tortillas: Using 2 tablespoons vegetable oil, lightly brush both sides of each tortilla to coat. Avoid soaking. Stack and cover with a damp paper towel to keep moist.
- Make Cornstarch Glue: In a small bowl, mix 1/4 cup cornstarch with 2 tablespoons water. Add water gradually, one teaspoon at a time, to create a glue-like paste consistent with Elmer’s glue.
- Softening Tortillas: Cover oiled tortillas with damp paper towels and microwave for 1 minute. Check pliability; if still stiff, heat in additional 20-second increments until soft but intact.
- Roll Flautas: Place one warmed tortilla on a baking sheet. Spoon 2 tablespoons chicken filling on the nearest quarter of tortilla. Fold and roll tightly away from you, leaving about 1/2 inch open at the end. Brush cornstarch glue on the exposed edge, seal, and place seam side down on baking sheet. Cover rolled flautas with damp paper towels to keep moist. Repeat for batches of 5-10 before frying to prevent falling apart.
- Prepare Oven for Warming Flautas: Place a cooling rack on a baking sheet and preheat oven to lowest setting (about 170°F) to keep flautas warm after frying.
- Fry Flautas: Once oil reaches 375°F, carefully add seam-side down flautas a few at a time. Fry for 1-2 minutes per side until golden but not brown. Use tongs to flip gently. Remove and drain on the prepared cooling rack in the oven.
- Continue Rolling and Frying: Alternate between rolling glue-sealing and frying to maintain flauta integrity until all are cooked.
- Serve: Arrange flautas on plates and drizzle with Mexican crema and avocado sauce. Top with pico de gallo, shredded lettuce, crumbled queso fresco, chopped cilantro, and lime wedges as desired.
- Store: Refrigerate cooled leftovers covered for up to 3 days. Reheat in an air fryer, oven, or toaster oven. Freeze uncooked or cooked flautas in a single layer for 30 minutes, then transfer to a sealed bag. Freeze up to 2-3 months and fry from frozen, adding about one extra minute per side.
Notes
- Neutral Oil: Use any neutral, high smoke-point oil suitable for frying such as canola, vegetable, avocado, or peanut oil.
- Tortilla Softening: Microwaving tortillas wrapped in damp paper towels ensures they don’t crack when rolling.
- Cornstarch Glue: This glue method avoids toothpicks and holds flautas securely during frying.
- Temperature Control: Maintaining oil at 375°F is crucial for achieving crispness without excessive browning.
- Storage Tips: Flautas freeze well and can be cooked directly from frozen, making advance preparation convenient.
Nutrition
- Serving Size: 1 flauta
- Calories: 444 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 50 mg
