Chicken Flautas Recipe

shredded chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Canned chicken is more affordable and convenient.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt offers similar creaminess with fewer calories.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Queso blanco is a cost-effective alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

Start by simmering chicken breasts in chicken stock.

Season chicken breasts with salt and pepper generously.

Once cooked and cooled, shred the chicken using fingers.

In a large saucepan, add butter and sauté chopped onions and jalapenos for about 5 minutes until tender.

Add minced garlic to the pan and cook for about 2 minutes.

Stir in chili powder, cayenne pepper, cumin, and dry cilantro.

Add homemade salsa to the mixture and stir well.

Toss the shredded chicken into the pan and mix to coat with the salsa mixture.

Add shredded taco cheese to the chicken mixture and stir until combined.

Place a line of the chicken mixture about 2 inches from the edge of a flour tortilla and roll it up tightly.

Insert a toothpick to secure the rolled tortilla.

Fill a saucepan with about 1.5 to 2 inches of canola oil and heat until hot.

Carefully place 2-3 flautas in the hot oil and cover the pot while cooking the first side for about 5 minutes.

Flip the flautas over and leave the lid off while cooking the other side until golden and crispy.

Remove the flautas from the oil and drain on a plate lined with paper towels.

Prepare toppings: mix avocado and sour cream, and chop black olives, tomatoes, and lettuce.

Serve flautas with toppings and sides of Spanish rice and black beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens