Chicken Flautas

For the chicken:
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 medium yellow onion – thinly sliced
  • 1 medium tomato
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon of canned chipotle pepper
  • 1/4 cup of water
  • Sliced avocado
  • Pinch of sugar
  • 1 Tablespoon MOV Cilantro & Roasted Onion Olive Oil ​
​For the flautas:
Make the shredded chicken:
In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside

In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.

In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.

Make the flautas:
Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.

Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.

Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.

Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.

Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.

Serve warm with shredded lettuce, crema, and avocado slices.
Enjoy!