Chicken & Cheese Flautas
Chicken flautas rolled with tender shredded chicken, just the way my abuela used to make them fresh from the pan. Served with crema and salsa, they bring a warm crunch and a bite of comfort in every piece.
Yield: All recipes serve 2 people
Chef Notes: Salsa verde will last over a week in your fridge and can be used with chips and salsa or served with scrambled eggs and bacon for breakfast!
Components
Chicken Flautas
Crema
Salsa Verde
Cabbage Slaw
Hot Sauce
Mise
Roast the Chicken: Place the chicken thighs on a sheet tray. Drizzle with olive oil. Season the chicken with:
1 t Cumin
½ t Chili Powder
Salt
Roast the chicken in an oven heated to 450°F until the internal temperature reached 160°F. Allow to cool slighty before dicing into small pieces.
Make Salsa Verde: Place tomatillos, jalapeño, and garlic in a pot of boiling water. Simmer 8–10 minutes until tomatillos are soft and pale green.
Drain and blend with:
¼ C Cilantro
1 T Lime juice
Salt to taste
Make the Cabbage Slaw: In a bowl, combine cabbage, carrot, and red onion.
Toss with 2 T lime juice, olive oil, and salt. Let it sit at least 10 minutes for flavors to meld.
Finish
Prepare the Flautas:
In a bowl, mix shredded chicken with cheese, salt, and pepper.
Warm tortillas briefly (microwave wrapped in a damp towel or in a skillet) until pliable.
Place a spoonful of chicken filling on one edge, then roll tightly and secure with a toothpick.
Heat ½ inch of oil in a skillet over medium heat. Fry flautas in batches, seam side down first, until golden brown and crispy (about 2–3 minutes per side). Drain on paper towels.
Arrange flautas on a platter, spoon some tomatillo salsa over the top, then add cabbage slaw. Serve extra salsa on the side for dipping.