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Chicken Flautas with Jalapeno Green Sauce

Chicken Flautas with Jalapeno Green Sauce is a flavorful dish consisting of shredded chicken seasoned with taco seasoning, combined with tomatoes and green chilies. The dish includes a zesty Jalapeno Green Sauce made by sautéing jalapenos, onions, and garlic, blending them with lime juice and chicken bouillon. The shredded chicken is rolled into corn tortillas, fried until golden brown, and served with the green sauce. Toppings like sour cream, lettuce, tomatoes, and cheese add extra deliciousness to this easy-to-make and satisfying Mexican-inspired meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Flautas
  • 2 Chicken Breasts
  • 1 Package of Taco Seasoning
  • 1 15- oz Can of Tomatoes and Green Chilies
  • ½ - 1 Cup of Water or Chicken Stock
  • 12 White Corn Tortillas
  • 2-3 Cups of Vegetable or Canola Oil for Frying
Jalapeno Green Sauce:
  • 8 Jalapenos
  • 1 White Onion
  • 4 Garlic Cloves
  • ½ Cup + 2 Tbsp of Vegetable or Canola Oil
  • 1 Lime
  • 1-2 Tbsp of Powdered Chicken Bouillon
Toppings:
  • Sour Cream Add Some Water or Lime Juice to make it pourable
  • Shredded Lettuce or Cabbage
  • Diced Tomatoes
  • Cojita or Queso Fresco Cheese

Method
 

  1. In a pot, combine chicken, taco seasoning, canned tomatoes, and green chilies. Add water or chicken stock until the chicken is covered. Simmer for 25-30 minutes or until the chicken is fully cooked and shreds easily.
  2. While the chicken is cooking, prepare the sauce. Cut the stems of the jalapenos and halve them. Remove seeds for a milder taste. Peel and halve the onion.
  3. In a pan, sauté jalapenos and onion in 2 tbsp of oil for 5-7 minutes. Add lime halves and garlic cloves, cooking for an additional 3-4 minutes until charred.
  4. Transfer sautéed ingredients, lime juice, ½ cup oil, and chicken bouillon to a blender or food processor. Blend until smooth, adding more oil if needed. Set aside.
  5. Shred the cooked chicken and keep it in the juices.
  6. Heat 2-3 cups of oil in a pan over medium heat.
  7. Wrap corn tortillas in a damp paper towel and microwave for 2 minutes. Carefully handle the hot and steamy tortillas.
  8. Place ¼ cup of shredded chicken in the middle of each tortilla, roll tightly, and fry seam side down in the hot oil using tongs.
  9. Cook for 2-3 minutes per side or until golden brown, then transfer to a cooling rack. Repeat for the remaining flautas.
  10. Plate the flautas and top them with the green sauce and your preferred toppings. Enjoy!