Crunchy Chile Limon Chicken Flautas

Photo: Crunchy Chile Limon Chicken Flautas:

Filled with an easy baked chile limon chicken recipe that can be used in a variety of recipes. It’s all a matter of balance and portion control. Garnished using a freshly made guacamole, a sprinkle of shredded jack cheese, and a drizzle of Mexican crema.

Yields 4 servings


For Chicken
2 large boneless chicken breast
2 tablespoon chili powder (mild)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon chipotle powder or cayenne pepper 
Juice of 1 small lime
¼ cup canola oil
For Flautas
8 small flour tortillas (about 5 inches)
2 cups guacamole
1 cup salsa
1 cup shredded jack cheese
½ cup Mexican crema
Pam spray oil

Slice the chicken into thin slices, warm your tortillas, then fill and roll.


1. In a small bowl, mix all the dry spices. Whisk in the lime juice and canola oil. Taste for salt. Rub the marinade all over the chicken to coat evenly. Refrigerate and let marinate for up to 3 hours.

2. While chicken is marinating, prepare your favorite guacamole and salsa recipes. Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 400ºF.

3. Transfer the chicken to a small baking sheet lined with foil paper. Bake chicken in preheated oven for 30 minutes. Remove from oven and let sit for 5 to 6 minutes before slicing.

4. Preheat a large griddle pan or comal to medium heat for 4 to 5 minutes. Heat a couple of tortillas at one time. Keep them warm in between a clean kitchen towel. Once tortillas are warm and pliable, take one tortilla and fill it with three slices of chicken. Place seam side down. Continue until all are filled and rolled.

5. Spray the griddle or comal with Pam spray. Transfer the flautas to the hot surface, seam side down. Spray the tops of the flautas with Pam. Cook for 1 to 2 minutes on each side until golden and crispy. Serve flautas topped with guacamole, salsa, crema, and a little sprinkle of cheese.

Note: You could also use corn tortillas for this recipe. They just take a little longer to crisp up.




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