Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) smoked paprika
  • 1/4 teaspoon (1.25ml) oregano, dried
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) tomato sauce
  • Salt and black pepper to taste
  • 1/4 cup (60ml) chopped fresh cilantro
  • 12 corn tortillas (6-inch diameter)
  • Vegetable oil, for frying (about 3 cups / 720ml)
  • Toothpicks (optional, to secure flautas)
  • Sour cream (optional)
  • Guacamole (optional)
  • Salsa (optional)
  • Shredded lettuce (optional)
  • Diced tomatoes (optional)

Instructions:

  1. Boil or bake chicken breasts until cooked through (internal temperature of 165°F/74°C). Let cool slightly, then shred with two forks.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Cook for 30 seconds, until fragrant. Add shredded chicken, chicken broth, and tomato sauce. Season with salt and pepper.
  4. Bring mixture to a simmer and cook for 10-15 minutes, or until liquid has reduced and the filling is slightly thickened. Stir in cilantro. Taste and adjust seasoning if needed.
  5. Lightly warm the corn tortillas (microwave, dry skillet, or wrapped in a damp paper towel in the microwave) to make them more pliable and prevent cracking.
  6. Place about 2-3 tablespoons of chicken filling in the center of each tortilla. Roll tightly and secure with toothpicks if needed.
  7. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place flautas in the hot oil, seam-side down, and fry for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
  8. Remove flautas from oil with a slotted spoon and drain on paper towels. Remove toothpicks (if used) before serving.
  9. Serve hot with sour cream, guacamole, salsa, shredded lettuce, and diced tomatoes, if desired. Enjoy your chicken flautas!