Flautas de Pollo
Crispy, golden, and bursting with flavor, Flautas de Pollo are a quintessential Mexican dish that will delight your taste buds. These chicken flautas combine tender, seasoned shredded chicken with aromatic spices like cumin, garlic powder, and Mexican oregano, all tucked into warm corn tortillas and fried to perfection. With their tantalizing crunch and hearty filling, they make an irresistible appetizer, snack, or main dish. Pair these savory delights with creamy guacamole, tangy sour cream, and zesty pico de gallo for the ultimate fiesta of flavors. Perfect for weeknight dinners or entertaining guests, this easy-to-follow recipe is a must-try for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Mexican oregano
- 2 tablespoons Olive oil
- 12 Corn tortillas
- 1 cup Vegetable oil
- 1 cup Guacamole
- 1 cup Sour cream
- 1 cup Pico de gallo
Instructions
Place the chicken breast in a pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce heat to low and simmer until the chicken is fully cooked, about 20 minutes.
Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks.
In a large skillet, heat olive oil over medium heat. Add the shredded chicken.
Season the chicken with salt, black pepper, garlic powder, onion powder, ground cumin, and Mexican oregano.
Cook and stir the chicken mixture for 5 minutes to combine the flavors. Remove from heat and set aside.
Preheat a large skillet over medium-high heat and add enough vegetable oil to fill the skillet about 1/4 inch deep.
Warm the corn tortillas in the microwave for about 10-15 seconds to make them pliable.
Spoon a portion of the chicken mixture onto the lower third of each tortilla. Roll the tortillas tightly around the filling.
Once the oil is hot, carefully place the flautas seam-side down into the oil. Fry in batches to avoid overcrowding, for about 2-3 minutes on each side, until golden and crispy.
Transfer the flautas to a paper towel-lined plate to drain excess oil.
Serve the flautas hot with guacamole, sour cream, and pico de gallo on the side.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.7 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
