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Chicken Flautas with Mushroom and 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.
Course Appetizer, taco
Cuisine Mexican
Keyword corn, flauta, flour tortillas, fried, mushroom, taquito
Prep Time 30 minutes
Cook Time 10 minutes
Servings 10 flautas
Calories 262kcal

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
US Customary - Metric

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.

Nutrition

Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 301mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg