How To Make Chicken Flautas | How To Feed a Loon

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.

Heat vegetable oil in a large Dutch oven over high heat.

Add 2 bone-in skin-on chicken breasts to the pot and cover with water.

Add 1 large quartered onion to the pot for flavor.

Bring to a boil, then reduce heat to low and cover, cooking for 20 minutes.

After 20 minutes, remove the chicken with a slotted spoon and let it cool on a rack.

Once cooled, remove the skin and shred the chicken using hands or forks.

In a skillet, heat 2 tablespoons of vegetable oil over medium heat.

Add 1 medium chopped onion and cook for 4-5 minutes until translucent.

Add 2 cloves of minced garlic and cook for 20-30 seconds until aromatic.

Add canned green chilies or fresh jalapeno and cook for another minute.

Add the shredded chicken to the skillet and mix well.

Stir in 3 tablespoons of taco seasoning and 1 tablespoon of flour.

Add 1/2 to 3/4 cup of the reserved chicken broth to moisten the mixture.

Taste and adjust seasoning with salt as needed.

Transfer the chicken mixture to a bowl and set aside.

Warm yellow corn tortillas in a skillet until pliable.

Place a portion of the chicken mixture and cheese in the center of each tortilla.

Roll the tortillas tightly around the filling and secure with toothpicks if necessary.

Heat oil in a cast iron skillet for frying.

Fry the flautas until golden and crispy, about 3-4 minutes per side.

Remove flautas and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens