Description
This Chicken Flautas recipe features crispy rolled tortillas stuffed with a flavorful rotisserie chicken filling, sautéed onions, and aromatic spices. The flautas are fried to golden perfection and served with a creamy avocado salsa verde sauce, tangy crema, and fresh pico de gallo, delivering a delicious and satisfying Mexican-inspired dish perfect for gatherings or a tasty meal.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil* for sauteing onion
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if using 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)
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 cornstarch
- 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; use less if table salt)
- 2 teaspoons roasted chicken Better Than Bouillon
- Juice of 1 lime
- 1/2 cup water plus an additional 1/2 cup as needed, to desired thinness
- 1 jalapeno (optional, for spiciness)
Topping Ideas
- Crema Mexicana (table cream or sour cream)
- Queso Fresco, crumbled (cotija or feta substitutes)
- Pico de Gallo
- Shredded lettuce (optional)
- Chopped cilantro
- Lime wedges
Instructions
- Make Pico de Gallo: Prepare fresh pico de gallo if desired. Keep it chilled in the refrigerator until serving.
- Make 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 until smooth, about 30-60 seconds. Add jalapeno if a spicier sauce is preferred and blend again. Gradually add up to 1/2 cup more water to achieve a thin, drizzle-able consistency. Cover and set aside.
- Prepare Chicken Filling: Finely dice the onion. Heat 1 tablespoon vegetable oil in a large skillet over medium heat until shimmering. Add the onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Sauté for 5-8 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in shredded rotisserie chicken and warm through on medium heat. Remove from heat, cover, and set aside.
- Preheat Oil: Pour 2 cups vegetable oil into a deep skillet to a depth of about 1 inch. Heat oil over medium-low heat to 375°F, which takes approximately 15 minutes. Use a thermometer to confirm temperature.
- Prepare Tortillas: Pour 2 tablespoons vegetable oil into a small bowl. Using fingers, rub oil evenly over both sides of each of the 30 corn tortillas. Avoid soaking. Stack oiled tortillas and cover with a damp paper towel.
- Make Tortilla Glue: In a small bowl, mix 1/4 cup cornstarch with 2 tablespoons water initially, then add water in 1 teaspoon increments until the mixture reaches a glue-like consistency similar to Elmer’s glue.
- Soften Tortillas: Cover the stack of tortillas with damp paper towels and microwave for 1 minute. Check pliability; if still stiff, microwave in 20-second increments until soft but not hot enough to fall apart.
- Roll the Flautas: Place one warmed tortilla on a baking sheet. Add 2 tablespoons of chicken filling near the edge closest to you. Tuck the edge of the tortilla around the filling and roll tightly away from you, leaving about 1/2 inch open at the end. Using a pastry brush or spoon, spread a thin layer of cornstarch glue on the last inch of tortilla to seal the roll. Place seam side down on the baking sheet and cover with a damp paper towel. Repeat with batches of 5-10 flautas.
- Preheat Oven to Keep Warm: Set oven to its lowest temperature (around 170°F) and place a cooling rack on a baking sheet inside to keep fried flautas warm and crisp.
- Fry the Flautas: Carefully add a few flautas seam side down to the hot oil. Fry for 1-2 minutes until golden, then flip and fry the other side for 1-2 minutes. Avoid over-browning as flautas will darken when resting. Remove and place on the cooled rack in the oven. Continue frying remaining flautas in batches.
- Serve: Arrange several flautas on a plate. Drizzle with Mexican crema and avocado sauce. Top with pico de gallo, shredded lettuce if desired, crumbled queso fresco or cotija cheese, cilantro, and lime wedges.
- Store Leftovers: Refrigerate cooled leftovers covered for up to 3 days. Reheat in an air fryer, oven, or toaster oven. Freeze flautas, either cooked or uncooked (once cooled), on a baking sheet for 30 minutes, then transfer to a ziplock bag for 2-3 months. Fry from frozen, adding about one minute per side.
Notes
- *Neutral Oil: Use any neutral oil with a high smoke point suitable for frying such as canola oil, vegetable oil, avocado oil, or peanut oil.
Nutrition
- Serving Size: 1 flauta
- Calories: 444 kcal
- Sugar: 6 g
- Sodium: Approx. 500 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
