Name: Chicken Flautas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 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; 1 tbsp Olive the Best Cilantro & Roasted Onion Olive Oil; 16 corn tortillas; toothpicks; Olive the Best Chipotle Infused Olive Oil, for frying; shredded lettuce; crema - sour cream; avocado, sliced

CategoryAppetizers & Snacks, Lunch, Main Courses

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:

2 lbs boneless, skinless chicken breasts or thighs

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

1 tbsp Olive the Best Cilantro & Roasted Onion Olive Oil or our Ultra Premium Extra Virgin Olive Oil

For the flautas:

16 corn tortillas

toothpicks

Olive the Best Chipotle Infused Olive Oil, for frying

shredded lettuce

crema - sour creamGreek yogurt makes a great high protein substitute

avocado, sliced

Make the shredded chicken:

In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside

In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.

In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce.

Cook until juices are absorbed into the chicken.

Make the flautas:

Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.

Spoon 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.

Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.

Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.

Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.

Serve warm with shredded lettuce, crema, and avocado slices.

Ingredients