Flautas De Pollo Recipe

Whipping up flautas with all the fixings? Count me in! There’s something exhilarating about transforming simple shredded chicken and a few spices into crispy, flavor-packed delights that just beg to be dipped in guacamole and sour cream. Let’s dive into this fiesta of flavors! 🌮🎉

I adore making Flautas De Pollo as they join tender, cooked, shredded chicken breast with a delicious medley of spices like cumin, garlic, and onion powder. I use tortillas de maíz because their flavor is so authentic, and a dusting of cheese before I roll the tortillas around the filling adds lovely richness.

Coupled with sour cream, guacamole, and a pico de gallo that I can vary depending on what’s in season, I have a meal that offers a delightful balance of protein, fats, and carbs. Squeeze some lime, garnish with cilantro, and I have a fresh finish.

This is a tasty, satisfying meal that’s perfect for any occasion.

Flautas De Pollo Recipe Ingredients

• Cooked Shredded Chicken Breast: Rich in protein, low in fat; a lean, healthy choice.
• Ground Cumin: Earthy and aromatic; adds warmth and depth to flavors.
• Corn Tortillas: Gluten-free source of carbohydrates; traditional Mexican flavor.
• Grated Cheese: Provides calcium and creamy texture; enhances savoriness.
• Vegetable Oil: Essential for frying; ensures flautas are crispy and golden.

Flautas De Pollo Recipe Ingredient Quantities

• 2 cups cooked shredded chicken breast
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• 8 corn tortillas
• Vegetable oil, for frying
• 1/2 cup grated cheese (such as Monterey Jack or cheddar)
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/2 cup pico de gallo
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving

How to Make this Flautas De Pollo Recipe

1. In a big bowl, mix shredded chicken with ground cumin, garlic powder, onion powder, and salt. Combine really well so that the chicken is coated evenly with the spices.

2. Make the corn tortillas warm by wrapping them in a moist paper towel and microwaving them for about 30 seconds, or heat them in a skillet for a few seconds on each side until soft and pliable.

3. Put around 2-3 tablespoons of the chicken mixture that has been seasoned onto each tortilla and then lace the chicken with a small amount of cheese that has been grated.

4. Each tortilla should be rolled tightly around the filling to form a flute shape. If necessary, secure the rolled tortillas with toothpicks to keep them from unrolling.

5. In a large skillet, pour in about 1-2 inches of vegetable oil. Heat over medium-high until hot but not smoking.

6. Add tortillas to hot oil a few at a time, rolled side down. Fry each until golden brown and crispy on all sides. This should take about 2-3 minutes per side.

7. Take the flautas out of the oil and drain them on a plate lined with paper towels to remove extra oil.

8. When all the flautas are done cooking, take out any toothpicks that were used, and place the flautas on a serving plate.

9. Accompany the flautas with side dishes of sour cream, guacamole, and pico de gallo. For a garnish, add freshly chopped cilantro.

10. Accompany with lime wedges on the side to squeeze over the flautas right before enjoying.

Flautas De Pollo Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Microwave or skillet
4. Paper towels
5. Grater (for cheese)
6. Toothpicks (optional)
7. Large skillet
8. Tongs (for frying)
9. Plate
10. Serving plate
11. Knife (for chopping cilantro)

FAQ

• Q: Can I use flour tortillas instead of corn tortillas?A: You can use flour tortillas, but make no mistake; if you want real flautas, made in la cocina mexicana, then you use maiz.
  Easy to find and easy to use—just soft enough to roll and just firm enough to hold in the crispy goodness.
• Q: Can I make the flautas ahead of time?A: You can prepare the filling and roll the flautas a few hours in advance. If you fry them just before serving, you’ll achieve the best possible texture.
• Q: How do I keep the flautas from unrolling while frying?A: Before frying, hold each flauta together with a toothpick to keep it from unrolling. Just remember to take out the toothpick first if you’re serving it to someone, because I don’t think most people would appreciate a random toothpick in their food.
• Q: How can I make this recipe healthier?A: To make it a healthier option, bake the flautas on a baking sheet at 400°F (200°C) for 15-20 minutes. Or, until they are golden and crispy. This option cuts down on the oil and still gives you a nice, crunchy flauta.
• Q: Can I freeze leftover flautas?A: Yes, after frying, let them cool completely and then freeze. To reheat, place in the oven and bake until heated through.
• Q: What other toppings can I use?A: For extra flavor and texture, you might consider adding lettuce, diced tomatoes, hot sauce, or queso fresco.
• Q: Can I use leftover rotisserie chicken for this recipe?Q: Does leftover rotisserie chicken work well in flautas?
  A: Absolutely, leftover rotisserie chicken works well and adds additional flavor to the flautas.

Flautas De Pollo Recipe Substitutions and Variations

2 cups cooked shredded chicken breast can be replaced with shredded turkey, or with the cooked shredded beef.
You can switch out smoked paprika for ground cumin in equal parts. But this is not really how you use smoked paprika. Instead, you garnish with it (like you would with a spice blend). So in terms of 1:1 smoky flavor substitution, use 1 teaspoon of spice blend and 1 teaspoon of paprika.
8 corn tortillas can be swapped out for flour tortillas if that is preferred.
1/2 cup grated cheese could be switched to queso fresco or cotija for a different texture and taste.
1/2 cup sour cream can be replaced with Greek yogurt for a lighter option.

Pro Tips

1. For extra flavor and moisture, consider marinating the chicken in lime juice with the spices for at least 30 minutes before cooking. This enhances the overall taste of the chicken in the flautas.

2. To prevent the tortillas from cracking when rolling, make sure they are sufficiently warmed and pliable. If microwaving, don’t skip the damp paper towel as it provides steam, making them easier to roll.

3. Use a toothpick to test the oil temperature before frying. When inserted, if bubbles form rapidly around the toothpick, the oil is ready. This ensures that the flautas cook evenly and become crispy without absorbing too much oil.

4. For added crunch, sprinkle a small amount of cheese over the flautas while they are still hot from the oil. The cheese will melt slightly, adding another texture to the dish.

5. Experiment by adding finely chopped jalapeños or a sprinkle of chili powder to the chicken mixture for a spicier kick, if you like heat in your dishes.