Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups cooked shredded chicken (or 1.25 lb raw chicken breasts to poach)
- 1 small onion and 2 garlic cloves
- 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1/4 tsp smoked paprika
- 1 tbsp tomato paste, 1/4 cup chicken broth, salt and pepper
- 12 corn tortillas (6-inch)
- Neutral oil for frying (about 3 cups)
- For crema: 1 large avocado, 1/2 cup sour cream or Mexican crema, 2 tbsp lime juice, 1 small garlic clove, salt, 2–4 tbsp water
- For pico: 2 Roma tomatoes, 1/2 small white onion, 1 jalapeño, 1/4 cup cilantro, 1 tbsp lime juice, salt
- 3 oz queso fresco, cilantro leaves, lime wedges
Do This
- 1. Poach chicken 12–15 minutes until 165°F; shred (or use rotisserie).
- 2. Stir together pico: diced tomatoes, onion, jalapeño, cilantro, lime, salt.
- 3. Blend avocado crema: avocado, sour cream, lime, garlic, salt, water to thin.
- 4. Sauté onion and garlic; add spices, tomato paste, broth; toss in shredded chicken; season.
- 5. Warm tortillas until pliable; keep wrapped.
- 6. Roll 2–3 tbsp chicken in each tortilla; secure with toothpicks.
- 7. Fry at 350°F in 1-inch oil, 2–3 minutes per side; drain, remove picks. Serve with crema, pico, queso fresco, cilantro, lime.
Why You’ll Love This Recipe
- Ultra-crispy shells with a juicy, well-seasoned chicken center.
- Silky avocado-lime crema balances heat and adds tangy richness.
- Fresh pico de gallo and queso fresco provide bright, crunchy, and creamy contrasts.
- Great for weeknights or parties—easy to roll ahead and fry to order.
Grocery List
- Produce: 1 small onion, 2 garlic cloves + 1 small clove (for crema), 2 Roma tomatoes, 1 jalapeño, 1 large avocado, 2 limes, 1/4 cup fresh cilantro, lime wedges (extra), optional radishes
- Dairy: 1/2 cup sour cream or Mexican crema, 3 oz queso fresco
- Pantry: 12 corn tortillas (6-inch), 1.25 lb chicken breasts (or 3 cups cooked shredded), tomato paste, chicken broth, ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, black pepper, neutral oil (canola/vegetable/peanut), toothpicks
Full Ingredients
Chicken Filling
- 1.25 lb boneless, skinless chicken breasts (or use 3 cups cooked shredded chicken)
- 1 bay leaf and 1/2 tsp kosher salt (for poaching, optional)
- 1 tbsp neutral oil
- 1 small onion, finely diced (about 3/4 cup)
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder (ancho or mild)
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1 tbsp tomato paste
- 1/4 cup low-sodium chicken broth (plus 1–2 tbsp more if needed)
- 3/4 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
Avocado-Lime Crema
- 1 large ripe avocado
- 1/2 cup sour cream or Mexican crema
- 2 tbsp fresh lime juice (about 1 lime), plus more to taste
- 1 small garlic clove
- 1/4 tsp kosher salt, plus more to taste
- 2–4 tbsp water, to thin to a silky drizzle
- 1 tbsp extra-virgin olive oil (optional, for extra silkiness)
Pico de Gallo
- 2 Roma tomatoes, seeded and finely diced
- 1/2 small white onion, finely diced
- 1 jalapeño, seeded and minced (leave some seeds for more heat)
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt, or to taste
To Assemble & Fry
- 12 corn tortillas (6-inch)
- Neutral oil for frying (about 3 cups; enough for 1 inch depth in a 12-inch skillet)
- Toothpicks for securing
For Serving
- 3 oz queso fresco, crumbled (about 3/4 cup)
- Cilantro leaves
- Lime wedges
- Optional: thinly sliced radishes
Step-by-Step Instructions
Step 1: Poach and shred the chicken
Place the chicken breasts in a saucepan and cover with cold water by 1 inch. Add the bay leaf and 1/2 tsp salt. Bring to a gentle simmer over medium heat, then lower heat to maintain a bare simmer. Cook 12–15 minutes, until the thickest part reaches 165°F. Transfer to a plate, cool 5 minutes, then shred with two forks into bite-sized strands. If using rotisserie chicken, simply shred 3 cups and skip the poaching.
Step 2: Make the pico de gallo
In a bowl, combine tomatoes, onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir, taste, and adjust salt or lime. Refrigerate until serving to let the flavors meld.
Step 3: Blend the avocado-lime crema
In a blender or food processor, combine avocado, sour cream, lime juice, garlic, 1/4 tsp salt, and olive oil (if using). Blend until completely smooth, adding 2–4 tbsp water to reach a silky, spoonable consistency. Taste and adjust with more salt or lime. Cover and refrigerate.
Step 4: Season the shredded chicken
Heat 1 tbsp oil in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds. Sprinkle in cumin, chili powder, oregano, and smoked paprika; toast 30 seconds until fragrant. Stir in tomato paste and cook 30 seconds. Add shredded chicken and 1/4 cup chicken broth, tossing to coat. Simmer 2–3 minutes until the mixture is steamy and cohesive but not wet. Season with 3/4 tsp salt and 1/4 tsp pepper, or to taste. Remove from heat.
Step 5: Warm the tortillas until pliable
Warm a dry skillet over medium heat. Heat each corn tortilla 20–30 seconds per side until soft and pliable, stacking them in a clean towel as you go to trap steam. Alternatively, wrap the stack in a damp paper towel and microwave 45–60 seconds. Keep wrapped so they stay soft—this prevents cracking when rolling.
Step 6: Roll the flautas
Working one at a time, place a warm tortilla on your work surface. Spoon 2–3 tbsp chicken along the lower third and roll tightly into a cigar shape. Secure with a toothpick through the seam near the edge. Repeat with remaining tortillas and filling to make 12 flautas.
Step 7: Fry until crackly and golden
Pour neutral oil into a heavy 12-inch skillet to a depth of 1 inch. Heat over medium-high to 350°F (use a thermometer). Fry in batches, seam-side down first, 2–3 minutes per side, until deep golden and blistered. Adjust heat to maintain 350°F. Transfer to a wire rack set over a sheet pan to drain. Keep warm in a 250°F oven while you finish remaining batches. Remove toothpicks before serving.
Step 8: Plate and garnish
Arrange flautas on a platter. Spoon or drizzle on the avocado crema, scatter with pico de gallo, and shower with crumbled queso fresco and cilantro leaves. Serve immediately with lime wedges (and radishes, if using).
Pro Tips
- If tortillas start to crack, brush lightly with oil and microwave 20 seconds to re-soften before rolling.
- Start frying seam-side down so the flautas set shut without unrolling.
- Do not overcrowd the pan; frying in batches keeps the oil at 350°F for better blistering and less oil absorption.
- Let the chicken filling cool slightly before rolling—steam can make tortillas soggy and prone to tearing.
- For extra-crisp shells, rest the rolled flautas 5 minutes before frying to let the tortillas dry slightly.
Variations
- Baked: Brush or spray flautas with oil and bake at 425°F on a rack set over a sheet pan for 14–18 minutes, flipping once, until crisp and golden.
- Air-Fryer: Spray with oil and cook at 390°F for 8–10 minutes, turning once, until deeply crisp.
- Chipotle Tinga: Stir 1–2 tbsp minced chipotle in adobo into the chicken in Step 4 for a smoky, saucy kick.
- Vegetarian: Swap chicken for 2 cups mashed black beans and 1 cup roasted sweet potato cubes; season as written.
Storage & Make-Ahead
Roll flautas up to 24 hours ahead: keep tightly covered and refrigerated. For longer storage, freeze the rolled (unfried) flautas on a sheet pan until solid, then bag up to 2 months; fry from frozen at 325–340°F a bit longer, or bake at 425°F until crisp. Leftover fried flautas keep 2 days in the fridge; re-crisp in a 375°F oven or air-fryer 6–8 minutes. Avocado crema keeps 24–36 hours; press plastic wrap directly onto the surface to minimize browning. Pico is best within 24 hours.
Nutrition (per serving)
Approximate values for 1 serving (3 flautas with toppings): 730 calories; 35 g protein; 38 g fat; 63 g carbohydrates; 8 g fiber; 930 mg sodium. Nutrition will vary based on oil absorption and exact toppings.
