Okay, I admit it. I can’t leave the whole rolled/fried thing behind. After doing three nights of unResolution Month posts talking about fried egg rolls, I figure we’d keep it in the tube zone with
Chipotle Chicken Flautas
Also known as one of the few Mexican food my wife will order at a restaurant. (Chicken, cheese, fried, can you blame her?) Though it’s not just her. Flautas are a family favorite for unResolution Month or anytime because, if done properly, they’re so good.
Of course, they’re not always done properly. I’ve had more than a few flautas that were so dry they sucked the moisture out of my mouth the minute I started to chew. We want to avoid that if at all possible, right? Right!
Still, since this is unResolution Month we gotta take flautas to the next level so this recipe will be served El Pueblito-style: covered in Mexican crema and topped with white Mexican cheese. Are you hungry?
Making Chipotle Chicken Flautas
- 3 tablespoons olive oil
- 8 chicken thighs, skin removed
- 3 cans prepared Enchilada sauce
- 2 tbsp chipotle powder or 2 dried chipotle peppers
- 4 cloves garlic, smashed
- Package of 6 inch flour tortillas
- Oil for frying
- Mexican crema (or sour cream)
- Mexican white cheese (or shredded Monterrey Jack)
In a high sided skillet or soup pot, add the olive oil and let it get warm over medium-high heat. Brown the chicken on both sides and then add the Enchilada sauce, chipotle powder, and garlic cloves. Mix well and bring the sauce to a boil. Reduce the heat to medium.
Let the chicken cook covered 25 minutes or until cooked through. If the sauce starts to get too thick, add some chicken broth or water.
When the chicken is done, remove it from the sauce. Use two forks to pull the chicken apart and shred it.
Lay the tortillas out, fill them with about 3 tablespoons of chicken mixture and roll into a very tight cigar. Use a tooth pick to seal the flautas.
Fry in 350 degree oil or in oil on medium-high heat.
Top with crema and cheese and enjoy!
Thanks to Wyscan for the pic!