Tex-Mex Chicken Flautas
Crispy rolled tortillas stuffed with seasoned shredded chicken, served with zesty toppings. A restaurant-quality Tex-Mex favorite that comes together in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 580
- Protein
- 34g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 4 tortillas flour tortillas (8-inch)
- ¾ cup shredded cheddar or Monterey Jack cheese
- ⅓ cup sour cream
- ½ cup salsa (fresh or jarred)
- 1 tsp cumin
- ½ tsp chili powder
- 2 cups vegetable oil for frying
- 1 pinch salt and pepper to taste
Instructions
- 1
Place chicken breasts in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-low and simmer until chicken is completely cooked through and no longer pink in the center, about 12 minutes.
- 2
Remove chicken with a slotted spoon and set on a cutting board to cool for 3 minutes until cool enough to handle without burning your fingers.
- 3
Using two forks, shred the chicken into thin strands about the thickness of pencil lead, discarding any large pieces of bone or tendon.
- 4
In a small bowl, combine the shredded chicken, 0.5 cup of the cheese, 0.25 cup of the sour cream, cumin, chili powder, and a pinch each of salt and pepper; stir until evenly mixed.
- 5
Lay one tortilla flat on a cutting board. Spoon about 3 tablespoons of the chicken mixture across the center of the tortilla in a line from left to right.
- 6
Roll the tortilla tightly away from you, tucking in the sides as you go, so the filling is completely enclosed and the seam faces downward—like rolling a burrito.
- 7
Repeat steps 5 and 6 with the remaining 3 tortillas and filling until all 4 flautas are rolled and seam-side down on a plate.
- 8
Pour oil into a 12-inch skillet to a depth of 0.5 inch. Heat over medium-high heat until the oil shimmers and a wooden spoon handle held in it produces steady bubbles, about 2 minutes.
- 9
Carefully lay 2 flautas seam-side down in the hot oil and fry, turning once with tongs, until both sides are deep golden brown and crispy, about 3 minutes total.
- 10
Transfer the fried flautas to a paper-towel-lined plate to drain excess oil. Repeat with the remaining 2 flautas.
- 11
Arrange 2 flautas on each serving plate. Top each flauta with 1 tablespoon of the remaining sour cream drizzled across the center.
- 12
Spoon 0.25 cup of salsa to the side of the flautas on each plate. Sprinkle the remaining 0.25 cup cheese in a small pile beside the flautas.
Tools you’ll need
- medium pot
- slotted spoon
- cutting board
- two forks
- small mixing bowl
- 12-inch skillet
- wooden spoon or tongs
- paper towels
- serving plates
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