Description
These Spicy Chipotle Chicken Flautas are bursting with flavor and deliver a satisfying crunch in every bite. Perfect for any occasion, they are sure to be a crowd-pleaser!
Ingredients
- Cooked Shredded Chicken
- Chipotle Peppers in Adobo Sauce
- Corn Tortillas
- Cheese (Oaxaca cheese, Monterey Jack, or mild cheddar)
- Finely diced yellow onion
- Minced garlic
- Cumin
- Chili powder
- Dried oregano (optional)
- Chicken or Vegetable Broth
- Oil for Frying (canola, vegetable, or peanut oil)
Instructions
- Prepare the Chicken: If you haven't already, cook and shred your chicken. I usually boil chicken breasts until cooked through, then shred them using two forks, or use my stand mixer with the paddle attachment for super easy shredding. Set aside.
- Make the Chipotle Filling: Heat a tablespoon of your frying oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Flavor: Add the minced chipotle peppers and a spoonful or two of the adobo sauce to the skillet. Stir in the cumin and chili powder. Cook for about 1-2 minutes, stirring constantly, to toast the spices and really bring out their aromas.
- Combine Ingredients: Add the shredded chicken to the skillet, along with about ¼ cup of chicken or vegetable broth. Stir well to combine everything, ensuring the chicken is thoroughly coated in the chipotle mixture. Cook for 2-3 minutes, allowing the flavors to meld and the broth to be absorbed.
- Stir in Cheese: Remove the skillet from the heat. Stir in the shredded cheese until it's just melted and incorporated into the filling. This helps bind the filling and adds that lovely creaminess. Taste the filling and adjust seasonings (salt and pepper) if needed.
- Warm the Tortillas: Warm your corn tortillas in a microwave (stacked under a damp paper towel for 30 seconds to 1 minute), in a dry skillet over medium heat, or quickly dip them in the hot oil you'll be using for frying.
- Roll the Flautas: Lay a warm tortilla flat. Place about 2-3 tablespoons of the chicken filling in a neat line just below the center of the tortilla. Tightly roll the tortilla from one end to the other, making sure the seam is on the bottom. Repeat with the remaining tortillas and filling.
- Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, pour enough oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry the Flautas: Carefully place 3-4 flautas, seam-side down, into the hot oil. Fry for 2-4 minutes per side, or until golden brown and crispy all over.
- Drain and Serve: Using tongs, remove the crispy flautas from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite toppings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 flauta
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: Ensure tortillas are warm and pliable to prevent cracking. Don't overfill the flautas to avoid bursting during frying. Maintain oil temperature between 350-375°F for optimal crispiness.