Flautas with Shredded Chicken
Crispy, golden, and bursting with flavor, these "Flautas with Shredded Chicken" are a crowd-pleasing Mexican-inspired favorite that’s perfect for any occasion. Tender chicken breasts are simmered in savory broth, shredded, and seasoned with a blend of garlic, cumin, smoked paprika, and onion powder for a mouthwatering filling. Wrapped in warm, pliable corn tortillas and lightly fried to perfection, the flautas achieve the ultimate crunch while locking in their savory, cheesy core. Ready in under an hour, this recipe offers a winning combination of textures and flavors, complemented by tangy sour cream, zesty salsa, and fresh cilantro garnish. Serve them with lime wedges for a bright, citrusy finish, and watch them disappear at your next dinner or party!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 12 pieces corn tortillas
- 1 cup vegetable oil
- 1 cup shredded cheese (e.g., cheddar, Monterrey Jack)
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.25 cup chopped cilantro (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Place the chicken breasts in a medium-sized pot and pour the chicken broth over them. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the chicken is fully cooked and easy to shred.
Remove the chicken from the broth and let it cool slightly. Shred the chicken using two forks.
In a large bowl, season the shredded chicken with garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Mix well to combine.
Heat the corn tortillas in the microwave for 30 seconds, or until they are pliable. This will prevent them from cracking when rolled.
Place 2-3 tablespoons of the seasoned shredded chicken in the center of each tortilla. Add a small amount of shredded cheese on top. Roll the tortilla tightly around the filling and secure it with a toothpick if needed.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the rolled tortillas seam-side down into the oil.
Fry the flautas in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
Serve the flautas warm with sour cream, salsa, and chopped cilantro on the side. Garnish with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 620 mg | 13% | |
*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.
