Why You’ll Love This Chicken Flautas Recipe
When you take your first bite of these Chicken Flautas, you’ll immediately understand why they’re a family favorite. The crispy exterior gives way to a warm, savory filling that bursts with flavor.
Each flauta is packed with tender, seasoned chicken and a hint of spice from the green chilies. I love how easy they’re to make, and they always impress my guests.
Plus, they’re perfect for sharing at gatherings or enjoying on a cozy night in. With a drizzle of warm sour cream sauce, these flautas truly elevate any meal, leaving everyone asking for seconds.
You won’t be disappointed!
Ingredients of Chicken Flautas
When it comes to making Chicken Flautas, having the right ingredients is key to creating that delicious flavor we all love. Trust me, once you gather everything, you’ll be just a few steps away from crispy, savory goodness that everyone will rave about.
So, let’s explore what you need to whip up this tasty dish.
Here’s what you’ll want to have on hand:
- 2 1/2 lbs broiler-fryer chickens, cut into pieces
- 4 cups water
- 2 tablespoons lard or vegetable shortening
- 1 medium onion, chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup canned diced mild green chili (around a 4-oz. can)
- Vegetable oil (for frying)
- 1 dozen corn tortillas
- 1 cup sour cream
- 1/4 cup milk
Now, you might be wondering about some of these ingredients. For instance, if you’re not a fan of lard, vegetable shortening works just fine and can be a little easier to find.
Also, don’t shy away from the canned green chilies; they add a lovely mild heat and flavor that really makes the chicken pop.
And if you’re feeling adventurous, you could even toss in some extra spices or herbs to customize the filling to your taste.
The beauty of this recipe is that it’s pretty forgiving—if you want to experiment, go for it. Just remember, the goal is to create a dish that feels like home, even if that means trying something new.
Happy cooking!
How to Make Chicken Flautas
Alright, let’s plunge into the delightful world of Chicken Flautas. First things first, you’ll want to grab 2 1/2 lbs of broiler-fryer chickens and cut them into separate pieces. Toss those into a kettle with 4 cups of water, and bring it to a boil. Once it’s bubbling away like a hot spring, lower the heat and cover it up. Let it simmer for about 25 minutes until the chicken is fork-tender. Seriously, that’s the moment when you can just start dreaming about the crispy goodness that awaits.
After it’s done, drain the chicken, but don’t toss that broth just yet; you’ll need 1/2 cup of it later. Once the chicken cools down enough to handle, shred that meat like a pro—trust me, it’s worth the effort.
Now, let’s make that filling sing. In a large saucepan, melt 2 tablespoons of lard or vegetable shortening over medium heat. Add in 1 medium chopped onion and 1 clove of minced garlic, and sauté for a minute until your kitchen smells heavenly.
Next, stir in 1 tablespoon of cornstarch, 1 1/4 teaspoons of salt, and 1/4 teaspoon of pepper. Then, pour in that reserved 1/2 cup of broth along with the shredded chicken and 1/2 cup of canned diced mild green chili. Cook it all together until it’s thick and bubbly; it’s like a warm hug for your taste buds.
Now that your filling is ready, let’s tackle those tortillas. Heat about 1/4 cup of vegetable oil in a small skillet over medium heat until it’s hot but not smoking. You want to sauté each corn tortilla for just a few seconds on each side until they’re limp. This makes them easier to roll and prevents the dreaded tortilla breakage. You don’t want that, trust me—nothing ruins a flauta faster than a torn tortilla.
Once they’re ready, drain them on paper towels, and then fill each one with about 3 tablespoons of that savory chicken mixture down the center. Roll them up tightly and place them seam-side down in the hot oil. Fry them until they’re golden and crisp on all sides.
Finally, while they’re draining on paper towels, mix 1 cup of sour cream with 1/4 cup of milk in a small saucepan, heating it gently until it’s just lukewarm. Spoon that delicious cream over your flautas, and if you’re feeling fancy, sprinkle some fresh coriander or cilantro on top. Voilà! You’ve just created a dish that’s sure to impress.
Chicken Flautas Substitutions & Variations
After whipping up those delicious Chicken Flautas, you might find yourself wanting to customize them to suit your taste or dietary needs.
For a healthier twist, try using shredded rotisserie chicken or swapping out corn tortillas for whole wheat or gluten-free ones. If you’re vegetarian, black beans or sautéed veggies make great fillings.
Spice lovers can add jalapeños or chipotle for extra heat. You can even experiment with different cheeses like Monterey Jack or queso fresco in your filling.
Don’t hesitate to play around with toppings, too; fresh avocado or pico de gallo can elevate your flautas to a whole new level!
Additional Tips & Notes
To guarantee your Chicken Flautas turn out perfectly, it’s helpful to keep a few key tips in mind.
First, make sure your tortillas are pliable; heating them briefly in oil makes them easier to roll. When filling, avoid overstuffing to prevent spills during frying.
Keep your oil hot but not smoking to achieve that perfect crispiness. If you want extra flavor, consider adding spices like cumin or paprika to the chicken mixture.
Finally, serve with plenty of fresh toppings like avocado, salsa, or cilantro to elevate your dish. Enjoy your delicious homemade flautas!