Chicken Flautas

Name: Chicken Flautas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 cups shredded chicken (2 chicken breasts); 12-16 corn tortillas; 2 cups shredded cheese (I used Mozzarella); 1/4 onion; 1/2 cup pickled jalapenos; 2 teaspoons chili powder; 2 teaspoons Mexican oregano; 1 teaspoon salt; freshly cracked black pepper; 4 tomatillos; 1/2 onion; 1 garlic clove; 2 Serrano peppers; 10-12 prigs cilantro; 1 avocado; salt to taste

User Reviews

4.7

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
825 kcal
Course
Main Course
Cuisine
Mexican

Chicken Flautas

Ximena Brandt

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A few simple tricks will ensure you end up with a crispy batch of Chicken Flautas. We're serving them with a fiery Avocado Salsa Verde. So good!

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Ingredients

Servings

3 cups shredded chicken (2 chicken breasts)
12-16 corn tortillas
2 cups shredded cheese (I used Mozzarella)
1/4 onion
1/2 cup pickled jalapenos
2 teaspoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
freshly cracked black pepper

For the Avocado Salsa Verde:

4 tomatillos
1/2 onion
1 garlic clove
2 Serrano peppers
10-12 prigs cilantro
1 avocado
salt to taste

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Instructions

If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water. Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them.
To make the Avocado Salsa Verde, start by removing the husks and stems from the tomatillos. Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes.
Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 2 serrano peppers (or less if you want a milder version). Combine well and taste for heat level, adding more serrano if you want more heat. Add the flesh of the avocado to the blender and combine well. Salt to taste.
In a mixing bowl, combine the shredded chicken with the following ingredients: 2 cups shredded cheese, 1/4 onion finely chopped, 1/2 cup pickled jalapenos finely chopped, 2 teaspoons chili powder, 2 teaspoons Mexican oregano, 1 teaspoon salt, freshly cracked black pepper. Mix together well.
Add the tortillas to a plate and cover with damp paper towels. Microwave for 60 seconds or until the tortillas are soft and pliable.
Add 2-3 tablespoons of chicken mixture to each tortilla. Roll tight and place them seam side down on a baking sheet. Add a thin layer of oil to each Flauta before baking them (I used an olive oil sprayer).
Bake for 20 minutes in a 400F oven or until the edges are turning darker brown. Serve immediately with the Avocado Salsa Verde.

Notes

This batch made 14 flautas. I baked half of the batch and stored the rest in the fridge. They should freeze well too (freeze before baking).
I used an olive oil sprayer to give the flautas a thin layer of oil before baking. You could also use a pastry brush to coat them with oil.
Be sure to microwave the tortillas long enough so that they are pliable. If your tortillas are cracking open when you roll them then try microwaving them for longer.
I like these Flautas best when the edges are crispy but the center is still slightly pliable. If you bake them for too long the edges become brittle.
I highly recommend serving them with a sharp, fiery Salsa. So good!
Toothpicks are a good backup to secure the Flautas after rolling them, but I've found this is only necessary if the tortillas aren't pliable enough yet.