Chicken Flautas with Mushroom and Roasted Corn

Cinco de Mayo is upon us.  I’m sure that many of you will use your “taco Tuesday” recipes for the May 5th celebration, but instead, consider switching to chicken flautas for the upcoming holiday. Curious about the difference between flautas and taquitos? While the terms are often used interchangeably and both are stuffed tortillas, and fried until golden brown and crisp, flautas are typically made with flour tortillas while taquitos are made with corn tortillas.

While these flautas are best served fresh, if I have any leftovers I like to save them for midnight snacking or as a last minute appetizer. Refrigerate the flautas in a resealable plastic bag for up to two days. When ready to serve, add the flautas to an aluminum foil-lined baking sheet and bake for 20 minutes, rotating halfway through.



For the flautas:

¾ pound chicken breasts

½ teaspoon chipotle chili powder

1 tablespoon diced Serrano pepper

2 ears corn, husked

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 cups diced crimini mushrooms

2 cloves garlic

Kosher salt, to taste

½ cup crumbled queso fresco

2 tablespoons sour cream

10 (6-inch) tortillas

Vegetable oil, as needed, for frying


For the chipotle crema:

¼ cup sour cream

2 teaspoons freshly squeezed lime juice

1 teaspoon chipotle chili powder

½ teaspoon paprika

¼ teaspoon cayenne pepper


For serving:

½ cup guacamole

¼ cup diced tomatoes

Handful cilantro leaves



For the flautas:

Cut the chicken into strips and add to a medium saucepot. Add just enough water to cover the chicken and bring to a simmer over medium-low heat. Poach until just cooked through, about 15 minutes. Remove from the pot and set aside to cool. Once completely cooled, shred the chicken and add to a large mixing bowl with the chili powder and Serrano.

Heat a grill pan over medium-high heat. Add the corn and cook until tender and charred in spots, rotating occasionally, about 6 to 8 minutes. Remove to a cutting board and cut the kernels off the cob. Add to the mixing bowl with the chicken mixture.

Heat a large sauté pan over medium-high heat, add the olive oil and heat through. Add the butter and allow to melt. Add the mushrooms and stir to coat in the oil. Cook for minute then add the garlic and season with salt. Continue to cook until the mushrooms are golden brown, about 2 minutes. Add to the chicken mixture and stir to combine with the queso fresco and sour cream.

Heat a heavy bottomed pot with enough oil to reach 2-inches up the side of the pot to 350ºF.

Spread two tablespoons of the chicken mixture down the middle of one of the tortillas. Roll the tortilla up and secure with two toothpicks to seal the flauta. Set aside and repeat with the remaining tortillas and mixture.

Working in batches, add the flautas to the oil a few at a time and fry until golden brown all over, turning once, about 5 minutes total. Remove from the oil and drain on a peper towel-lined plate.


For the chipotle crema:

In a small bowl whisk together the sour cream, lime juice, chili powder, paprika and cayenne. If needed, thin the sauce with a teaspoon of water. Set aside.


For serving:

Arrange the flautas on a platter and top with a scoop of guacamole, tomato, a drizzle of the chipotle crema and cilantro. Serve immediately.


Makes 10 flautas.





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