This is a great way to use up leftover chicken.
Try out these crispy flautas made from rolled tortillas filled with juicy chicken and topped with salsa (or try some pico de gallo), sour cream (or Greek yogurt), and cheese.
In this recipe we fry then bake but you can also just fry, bake, or air fry!
Fun, easy to make and much tastier than buying the small frozen taquitos - by far.
Prep Time10 minsCook Time5 minsTotal Time15 mins
For the shredded chicken:
½ medium yellow onion - thinly sliced
1 medium tomato
2 cloves garlic
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp canned chipotle pepper
¼ cup water
pinch of sugar
For the flautas:
16 corn tortillas
toothpicks
shredded lettuce
crema - sour creamGreek yogurt makes a great high protein substitute
avocado, sliced
Make the shredded chicken:
1In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
2In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
3In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce.
4Cook until juices are absorbed into the chicken.
Make the flautas:
5Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
6Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
7Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
8Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
9Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
10Serve warm with shredded lettuce, crema, and avocado slices.
Ingredients
For the shredded chicken:
½ medium yellow onion - thinly sliced
1 medium tomato
2 cloves garlic
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp canned chipotle pepper
¼ cup water
pinch of sugar
For the flautas:
16 corn tortillas
toothpicks
shredded lettuce
crema - sour creamGreek yogurt makes a great high protein substitute
avocado, sliced
Directions
Make the shredded chicken:
1In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
2In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
3In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce.
4Cook until juices are absorbed into the chicken.
Make the flautas:
5Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
6Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
7Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
8Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
9Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
10Serve warm with shredded lettuce, crema, and avocado slices.
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