Shredded Chicken Flautas

Ingredients – Shredded Chicken

• 2 pounds boneless, skinless chicken breasts or thighs
• ½ medium yellow onion, thinly sliced
• 1 medium tomato
• 2 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon canned chipotle pepper
• ¼ cup water
• Pinch of sugar
• 1 tablespoon Cilantro & Roasted Onion Olive Oil

Ingredients – Flautas

• 16 corn tortillas
• Toothpicks
• Chipotle Infused Olive Oil, for frying
• Shredded lettuce
• Crema or sour cream
• Sliced avocado

Directions

Make the Shredded Chicken

1. In a large pot, boil the chicken with kosher salt until fully cooked.
2. Remove chicken, allow to cool, then shred and set aside.
3. In a blender, combine the tomato, garlic, canned chipotle pepper, water, black pepper, a pinch of salt, and sugar. Blend until smooth.
4. Heat the Cilantro & Roasted Onion Olive Oil in a skillet over medium heat.
5. Add the sliced onions and sauté until translucent.
6. Add the shredded chicken and the tomato–chipotle sauce.
7. Cook until the juices are absorbed into the chicken. Remove from heat.

Make the Flautas

1. Warm the tortillas until pliable.
2. Microwave method: Stack tortillas on a plate, cover with a damp towel, and microwave 10–15 seconds.
3. Spoon 1 tablespoon of shredded chicken onto each tortilla.
4. Roll the tortilla tightly over the filling and secure with a toothpick.
5. Place on a plate and repeat with remaining tortillas.
6. Add enough Chipotle Infused Olive Oil to a Dutch oven so the oil reaches about 2 inches deep.
7. Heat oil over medium-high heat.
8. Using tongs, carefully place the flautas into the oil.
9. Fry until golden-brown and crispy, flipping halfway through, 2–4 minutes total.
10. Transfer flautas to a baking sheet and place in a warm oven while finishing remaining batches.

To Serve

• Serve warm with shredded lettuce, crema or sour cream, and sliced avocado.