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One-Pan Chicken Flautas Recipe

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★★★★★

4.6 from 136 reviews

One-pan chicken flautas featuring tender shredded chicken sautéed with onions and infused with vibrant spices, wrapped in flour tortillas, pan-fried until crispy, and served with classic toppings like pico de gallo, sour cream, and guacamole. A flavorful Mexican-Tex Mex main dish that’s simple to prepare and perfect for a satisfying meal.

Ingredients

Scale

Chicken and Onion Filling

  • 1 small onion, sliced into thin strips
  • 1–2 tablespoons olive oil (divided)
  • 1 pound chicken breasts
  • 1 teaspoon salt (for seasoning chicken)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon achiote powder (ground annatto seeds; can substitute turmeric)
  • 1 tablespoon oregano
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • ½ cup shredded cheddar jack cheese

Assembly

  • Flour tortillas (enough to wrap filling, about 8-12 tortillas)

Toppings

  • Sour cream
  • Pico de gallo
  • Guacamole
  • Lettuce (optional)
  • Tomato (optional)

Instructions

  1. Prepare Onions: Rinse and slice the onion into thin strips. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Add the onions and sauté until they start to brown and caramelize, about 5 to 7 minutes. Remove the onions from the pan and set aside.
  2. Cook Chicken: Pat the chicken breasts dry and season them with salt. In the same skillet, add another teaspoon of olive oil and cook the chicken breasts over medium-high heat until golden brown on each side and cooked through (no pink inside), about 5 to 7 minutes per side. Remove from skillet.
  3. Shred and Season Chicken: Place the cooked chicken in a mixing bowl and shred it using forks or shredder claws. Add ground coriander, ground cumin, achiote powder, oregano, garlic powder, onion powder, black pepper, and the sautéed onions. Mix thoroughly to combine all flavors.
  4. Assemble Flautas: Lay a flour tortilla flat and spoon the chicken and onion mixture onto it. Sprinkle shredded cheddar jack cheese over the filling. Roll the tortilla tightly to enclose the filling completely.
  5. Pan-Fry Flautas: Heat the skillet again over medium-high heat and add 1 to 2 teaspoons of olive oil. Place the filled tortillas seam side down in the pan. Cook in batches, browning each side for 2 to 3 minutes until crispy and golden brown. Carefully flip to avoid spilling the filling.
  6. Serve: Once cooked, transfer flautas to a plate and serve topped with sour cream, pico de gallo, guacamole, and optional shredded lettuce or diced tomato for added freshness.

Notes

  • Add extra cheese inside the flautas for a gooey texture.
  • Use corn tortillas as a gluten-free alternative but be gentle when rolling.
  • For extra crispiness, finish flautas in a preheated oven at 400°F for 5 minutes after pan-frying.
  • Adjust spice levels by varying the amount of cumin and achiote powder.
  • Leftover flautas can be refrigerated and reheated in a skillet or air fryer to restore crispiness.

Keywords: chicken flautas, Mexican chicken recipe, Tex Mex flautas, shredded chicken flautas, easy Mexican dinner, pan-fried flautas

Find it online: https://thehungrymason.com/one-pan-chicken-flautas-recipe/