Crispy Chicken Flautas with Lime Crema
Shredded rotisserie chicken rolled in corn tortillas, pan-fried until golden, and served with a tangy lime crema. A weeknight Tex-Mex plate that tastes like you spent hours—but doesn't.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 count corn tortillas (6-inch)
- 1 cup sharp cheddar, shredded
- 1 medium jalapeño, minced
- ½ cup sour cream
- 1 whole lime (zested + juiced)
- 3 tbsp neutral oil (for frying)
Instructions
- 1
Stir sour cream with lime zest, lime juice, and a pinch of salt. Set crema aside.
- 2
Warm tortillas in a dry skillet 20 seconds per side so they're pliable without cracking.
- 3
Toss shredded chicken with cheddar and jalapeño. Divide evenly among tortillas.
- 4
Roll each tortilla tightly around the filling, tucking in the sides. Place seam-side down.
- 5
Heat oil in the same skillet over medium-high until it shimmers. Fry flautas 2 minutes per side until golden and crispy.
- 6
Serve hot with lime crema on the side or drizzled over top.
Tools you’ll need
- 9-inch nonstick skillet
- cutting board
- knife
- small bowl (for crema)
- tongs
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