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Homemade Crispy Pan-Fried Chicken Flautas recipe photo

Crispy Pan-Fried Chicken Flautas

Crunchy pan-fried chicken flautas filled with a spiced chicken, corn, and cheese mixture served with sour cream and guacamole.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • large heavy pot or Dutch oven
  • Measuring cups and spoons
  • Large Bowl
  • Large frying pan or skillet
  • Slotted spoon or tongs
  • Paper Towels
  • Toothpicks

Ingredients
  

  • 1 lb chicken breasts or thighs or a mix of both
  • 1 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp chile powder
  • 1/2 tsp red chile flakes
  • 1 (4.5 oz) can chopped green chiles
  • 1 cup frozen corn thawed
  • 1/2 small red onion diced
  • 1 clove garlic minced
  • 2 cups shredded cheese such as gouda or Monterey Jack
  • 1/2 tsp ground cumin for filling (additional)
  • 1/2 tsp garlic powder for filling (additional)
  • 1 tsp chile powder for filling (additional)
  • 1 tsp freshly ground black pepper
  • 12 medium flour tortillas
  • 1/3 cup vegetable oil for pan-frying; divided into 4 batches (about 1/4 cup per batch)
  • sour cream for serving
  • guacamole for serving

Instructions
 

  • Preheat the oven to 375°F (190°C). Season the whole chicken pieces with salt and pepper.
  • Heat 1 tablespoon of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken on all sides, about 3 minutes per side.
  • Add 1 cup water, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp chile powder, and 1/2 tsp red chile flakes to the pot. Cover and transfer the pot to the oven; bake until the chicken is cooked through, about 20–25 minutes.
  • Remove the chicken from the pot, reserving the cooking juices, and let cool until easy to handle. Discard any bones and skin if present, then finely shred the meat.
  • Return the pot with the reserved juices to the stovetop over medium-high heat and simmer until the liquid is reduced by about half. Transfer the reduced pan sauce to a heat-proof dish and let it cool slightly; skim off excess fat if desired.
  • In a large bowl, combine the shredded chicken, chopped green chiles, thawed corn, diced red onion, minced garlic, shredded cheese, and the additional spices: 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp chile powder, and 1 tsp black pepper. Add 1/2 to 2/3 cup of the reduced pan sauce to moisten, then toss until evenly combined.
  • Warm about 1/4 cup of the vegetable oil in a large skillet over medium heat until shimmering. Place about 2 tablespoons of the chicken filling near one edge of each tortilla and roll tightly; secure with a toothpick if needed.
  • Working in 4 batches, add fresh oil (about 1/4 cup) for each batch, and pan-fry the flautas until golden brown and heated through, about 3 minutes per side. Wipe the pan between batches if necessary.
  • Drain the cooked flautas on paper towels, then transfer to a platter and serve warm with sour cream and guacamole.

Notes

  • Use either chicken breasts or thighs, or a mix, per preference.
  • Adjust added pan sauce to reach your desired filling moisture.
  • Work in batches to avoid overcrowding the pan when frying.
  • Secure flautas with toothpicks so they don't unroll while frying.