Crispy Chicken Flautas

Chicken Flautas Recipe

For the chicken filling:

• ▢ 1 tablespoon vegetable oil*, for sautéing onion
• ▢ 1 medium onion, diced very finely
• ▢ 1 teaspoon kosher salt, use 1/2 teaspoon if all you have is 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

To assemble and fry flautas:

• ▢ 2 cups vegetable oil*, for frying (enough to go 1-inch high in your pan)
• ▢ 2 tablespoons vegetable oil*, for rubbing on tortillas
• ▢ 30 corn tortillas
• ▢ 1/4 cup corn starch
• ▢ 2 to 4 tablespoons water, enough to make a glue-like paste

For the Avocado Sauce

• ▢ 12 ounces salsa verde , homemade or store bought
• ▢ 2 small avocados, or one large
• ▢ 1/2 teaspoon kosher salt, or to taste; use less if all you have is table salt
• ▢ 2 teaspoons roasted chicken better than bouillon
• ▢ 1 lime, juiced
• ▢ 1/2 cup water, plus an extra 1/2 cup, to desired thinness
• ▢ 1 jalapeno, optional, if you want it spicier

Topping ideas

• ▢ Crema Mexicana, table cream or sour cream styles will work
• ▢ Queso Fresco cheese, crumbled; cotija or feta are good subs
• ▢ Pico de Gallo, tap for recipe
• ▢ shredded lettuce, optional
• ▢ cilantro, chopped
• ▢ lime wedges

• Start by making Pico de Gallo if you’re making yours fresh (which I highly recommend for best flavor!) Keep it chilled in the refrigerator until it’s time to serve the flautas.
• Prepare the Avocado Sauce: In a blender, combine 12 ounces of salsa verde, 2 small avocados (or one large), 1/2 teaspoon kosher salt, 2 teaspoons of roasted Chicken Better Than Bouillon Base, the fresh juice from 1 lime, and 1/2 cup of water.
• Blend until smooth: Process for 30-60 seconds until the mixture is completely pureed and creamy. For an extra kick, add a whole jalapeño (remove seeds and membranes if you prefer less heat) and blend again.
• Adjust consistency: Gradually add more water, 2-3 tablespoons at a time (up to an additional 1/2 cup), until the sauce reaches a thin, drizzling consistency that’s perfect for garnishing. Cover and set aside in the refrigerator.
• Make the chicken filling: Begin by dicing the onion very finely – smaller than your usual chop ensures it blends seamlessly into the filling.
• Sauté aromatics and spices: Heat 1 tablespoon of neutral oil in a large skillet over medium heat until it shimmers. Swirl to coat the pan. Add the finely chopped onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Sauté for about 5-8 minutes, stirring occasionally, until the onion becomes translucent and soft.
• Incorporate garlic: Smash and mince 4 cloves of fresh garlic. Add the minced garlic to the sautéed onions and cook for an additional 30 seconds, or until it becomes wonderfully fragrant. Be careful not to burn the garlic.
• Add the chicken: Stir in approximately 4 cups of shredded rotisserie chicken into the onion and garlic mixture. Continue to heat on medium until the chicken is thoroughly warmed through. Remove the skillet from the heat, cover it, and set it aside.
• Preheat the frying oil: Pour enough neutral oil into a high-sided skillet to reach a depth of at least 1 inch. Place the skillet over medium-low heat and allow the oil to preheat to 375°F (190°C). This typically takes about 15 minutes, so it’s a good idea to start this early. Use an instant-read thermometer for accuracy.
• Prepare the corn tortillas: Pour 2 tablespoons of oil into a small bowl. Take one corn tortilla at a time, dip your fingers into the oil, and lightly rub both sides of the tortilla until it glistens with a sheen of oil. The goal is to lightly coat, not soak. This amount of oil should be sufficient for about 30 tortillas.
• Keep tortillas pliable: Stack the oiled tortillas on a plate and cover them completely with a damp paper towel. This keeps them soft and prevents them from drying out. Continue this process for all tortillas.
• Create the “tortilla glue”: For perfectly sealed flautas, we’ll make a cornstarch paste. In a small bowl, combine 1/4 cup of cornstarch with 2 tablespoons of water. Stir vigorously; it will be stiff at first. Continue adding water, 1 teaspoon at a time, until you achieve a smooth, glue-like consistency similar to Elmer’s glue. This will be used to seal the flautas without toothpicks (though toothpicks are still an option if preferred).
• Microwave and soften tortillas: With the stack of oiled tortillas covered with damp paper towels, microwave them for one minute. Check one tortilla to ensure it’s pliable enough to roll without cracking. If still stiff, heat in 20-second increments until soft, but not so hot they tear easily. Keep the remaining tortillas covered to retain warmth and flexibility.
• Roll the flautas: Place one warmed tortilla on a clean surface (like a baking sheet). Keep the rest covered to stay warm. Spoon about 2 tablespoons of the chicken filling onto the quarter of the tortilla closest to you. Tuck the edge of the tortilla tightly around the filling, then roll it away from you into a neat, firm cylinder, leaving about 1/2 inch of the tortilla open at the very end.
• Seal with “glue”: Using a pastry brush or the back of a spoon, carefully brush or spread a small amount of the cornstarch paste onto the exposed end of the tortilla. Finish rolling to seal the flauta securely. Place the finished flauta seam-side down on a separate baking sheet and immediately cover it with a damp paper towel to prevent drying and splitting.
• Batch roll and fry: Roll 5-10 flautas at a time. It’s crucial to fry them shortly after rolling and gluing; waiting too long can cause the tortillas to dry out and the flautas to unravel in the hot oil. If possible, enlist help – one person can roll and glue while the other fries!
• Prepare for finished flautas: Set up a cooling rack on a baking sheet and place it in your oven. Turn the oven to its lowest setting (typically around 170°F or 75°C) to keep the fried flautas warm and crisp while you finish cooking the rest.
• Monitor oil temperature: Before frying, use an instant-read thermometer to double-check that your oil is at 375°F (190°C). Adjust your burner heat as needed to maintain this temperature throughout the frying process.
• Fry to perfection: Carefully add the rolled flautas to the hot oil, a few at a time, placing them seam-side down first to help seal them. Fry for 1-2 minutes until they are golden brown and crispy. Use tongs to gently flip the flautas and cook for another 1-2 minutes until golden on the other side. Remember, the flautas will continue to darken slightly after being removed from the oil, so aim for a light golden color to avoid overcooking.
• Keep warm: As each batch finishes frying, transfer the crispy flautas to the cooling rack in the warm oven. This ensures they stay hot and maintain their crispness until you’re ready to serve.
• Continue the process: Keep rolling, gluing, and frying the remaining flautas in batches until all are cooked.
• Serve and enjoy: Arrange several warm, crispy flautas on a plate. Liberally drizzle with the Mexican Crema and the homemade Avocado Sauce. Top with fresh pico de gallo, a sprinkle of crumbled cotija cheese, and shredded lettuce if desired. For a complete meal, serve alongside some flavorful Mexican Rice and savory Tejano Beans!
• Store leftovers: Allow any cooled leftovers to reach room temperature before placing them in an airtight container in the fridge for up to 3 days. Reheat in an air fryer, the oven, or a toaster oven for best results.
• Freeze for later: You can freeze either uncooked or already-fried (and cooled) flautas. Place them in a single layer on a baking sheet and freeze for 30 minutes until solid. Then transfer them to a freezer-safe zip-top bag or container. They will keep in the freezer for 2-3 months. Fry frozen flautas as instructed, adding approximately one minute per side to the cooking time.