Spicy Chicken Flautas with Lime Sour Cream
- Peanut or canola oil, for frying
- 2 tablespoons butter
- 3 cups cooked and shredded chicken (recipe below, or use store-bought rotisserie chicken)
- 1 teaspoon paprika (regular or smoked)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle powder
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper, or more to taste
- Freshly ground black pepper, to taste
- 24 corn tortillas, 6 to 7 inches in diameter (a few might tear when rolling)
- 2 cups crumbled queso fresco cheese
- 1/2 cup sour cream
- Juice of two limes
- Salsa verde and guacamole, for serving
- This recipe is gluten-free
- Produce
- Chipotle, ground powder (1/2 teaspoon)
- Cumin, ground (3/4 teaspoon)
- Garlic powder (1 teaspoon)
- Limes, Juice of (2)
- Meat
- Chicken, cooked and shredded (3 cups)
- Condiments
- Salsa verde and guacamole (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne pepper (1/8 teaspoon)
- Chili powder (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Paprika, regular or smoked (1 teaspoon)
- Peanut or canola oil (1)
- Bread & Baked Goods
- Corn tortillas (24)
- Dairy
- Butter (2 tablespoons)
- Queso fresco cheese (2 cups)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
435 people saved this recipe.
