May 5, 2018

Chicken Flautas with Mushroom and Roasted Corn

Prep Time: 30 mins
Cook Time: 10 mins
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.

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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.

Chicken Flautas with Mushroom and Roasted Corn

What is the Difference Between Flautas and Taquitos?

While the terms are often used interchangeably and both are stuffed tortillas, fried until golden brown and crisp, flautas are typically made with flour tortillas while taquitos are made with corn tortillas.

Key Ingredients in This Recipe

  • Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet
  • Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
  • Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors.
chicken flautas with mushroom and roasted corn recipe from cooking with cocktail rings

How to Make Chicken Flautas with Mushrooms and Roasted Corn

For the flautas:

  1. Poach the chicken. Cut the chicken into strips and add to a medium saucepan. 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.
  2. Shred the chicken. 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.
  3. Char the corn. 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.
  4. Cook the mushrooms. 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.
  5. Make the filling. Add to the chicken mixture and stir to combine with the queso fresco and sour cream.
  6. Heat oil. Heat a deep fryer or heavy bottomed pot with enough oil to reach 2-inches up the side of the pot to 350ºF.
  7. Fill the tortillas and roll. 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.
  8. Fry the flautas. 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:

  1. Whisk 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:

  1. Serve. Arrange the flautas on a platter and top with a scoop of guacamole, tomato, a drizzle of the chipotle crema and cilantro. Serve immediately.
chicken flautas with mushroom and roasted corn recipe from cooking with cocktail rings closeup

Tips and Tricks for This Recipe

  • Try substituting the poached chicken breasts for rotisserie chicken or leftover shredded chicken as a shortcut.
  • As a shortcut the corn can be substituted with frozen roasted corn.
  • 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.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Chicken Flautas with Mushroom and Roasted Corn

Print Pin
Prep Time 30 mins
Cook Time 10 mins
Serves 10 flautas

Ingredients:

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 chopped crimini mushrooms
  • 2 cloves garlic
  • Kosher salt, to taste
  • ½ cup crumbled queso fresco
  • 2 tablespoons sour cream
  • 10 (6-inch) flour 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

Instructions:

For the flautas:

  • Cut the chicken into strips and add to a medium saucepan. 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 (180ºC).
  • 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.

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