Easy Crispy Chicken Flutas
Growing up, my Dad’s Chicken Flutas were a staple in our house. We almost always had chicken on hand, and this was a quick and easy recipe that was always a hit. Over the years, we tweaked the recipe, added an removed different ingredients, and finally settled on the recipe you’ll see below. It is tried and true and has been a hit amongst family and friends for years.
Not only is this any easy dinner to throw together, but it is great for meal prepping. Once you’ve rolled the Flutas you can wrap them in plastic wrap and freeze for a few months. Tip: Thaw these over night in the fridge to prevent the tortilla from getting to soggy, then microwave for 15-30 second to warm the insides. If you try to fry these without warming them, the outside will be done before the inside is warm enough.
The best part of the recipe is that you can add anything you think might work well with it! My wife likes to add black beans, we’ve also tried corn, rice, jalapeños, refried beans, and many other items. This recipe is our usual go to, but have fun with it!
Easy Crispy Chicken Flutas
Course: DinnerDifficulty: Beginner6
servings20
minutes40
minutes1
hourMy spin on a traditional Chicken Fluta. We have kicked it up a notch in both size and flavor!
Ingredients
2-3 Large Boneless Chicken Breasts
3 Chipotle Peppers in Adobe Sauce (1 Can)
1 – 12oz Can or Fire Roasted Diced Tomatoes
8oz of 4 Cheese Mexican Blend
2 – 4oz Cans of Diced Green Chilis
1.5 Tbsp of Chili Powder
1 Tbsp of Cumin
1 Tbsp of Coriander
1 Tbsp Garlic Powder
4-6 Burrito Sized Flower Tortillas
1 Cup of Avocado Oil
Salsa and Sour Cream for serving
Directions
- Preparing your Flutas
- Using an 8qt pot, bring 4qt of water to a rolling boil.
- Boil your chicken breast, 2-3 adobe peppers, and a spoon full of chipotle sauce in the water. Let boil for 8-15 minutes or until done, depending on the size of your breast.
- Remove the chicken from the water and set aside for a few minutes to cool.
- While the chicken is cooling, open and drain your tomatoes and green chilies.
- Shred the chicken breast into a large mixing bowl.
- Add you cheese, tomatoes, chilies, and seasoning to the chicken. Mix together with your hands.
- Lay out your tortilla and fill with the mixture to your desired amount, then roll it closed while tucking in the sides like a burrito.
- From here you can fry them in oil, or wrap them in plastic wrap for a later date. These can also be frozen for longer storage
- Frying your Flutas
- In a 12-Skillet, pour in your Avocado Oil (or other frying oil) until the whole surface is covered. About 1 Cup.
- Set the temperature to Medium-High until you see the oil starting to ripple, then lower to medium
- Place your rolled Fluta in the pan and fry on each side until brown, about 10 seconds each side.
- Once all sides are fried, remove from the pan and let cool on a paper towl to soak up any extra oil.
- Serve with sour cream and salsa.