Ingredients

1 small onion, sliced into thin strips

1-2 tablespoons olive oil

1 pound chicken breasts

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon achiote powder (ground annatto seeds; substitute with turmeric if unavailable)

1 tablespoon oregano

1 tablespoon garlic powder

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon black pepper

½ cup shredded cheddar jack cheese

Flour tortillas

Toppings: sour cream, pico de gallo, guacamole, lettuce, tomato

Instructions

Step 1: Rinse and slice the onion into thin strips. Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the onions and cook until they start to brown, about 5-7 minutes. Remove and set aside.

Step 2: Pat the chicken breasts dry and season with salt. In the same pan, add another teaspoon of olive oil and cook the chicken breasts until golden brown on both sides and no longer pink inside, approximately 5-7 minutes.

Step 3: Transfer the cooked chicken to a mixing bowl and shred it using forks or shredding claws. Add ground coriander, cumin, achiote powder, oregano, garlic powder, onion powder, salt, and black pepper. Mix well, then fold in the sautéed onions.

Step 4: Place a generous amount of the chicken and onion filling onto each flour tortilla. Sprinkle with shredded cheddar jack cheese, then roll the tortillas tightly and seal the edges.

Step 5: Heat 1-2 teaspoons olive oil in the pan over medium-high heat. Working in batches, place the rolled tortillas seam side down and cook until golden brown on all sides, about 2-3 minutes per side. Handle carefully to keep the filling inside.

Step 6: Serve the flautas topped with sour cream, pico de gallo, guacamole, and your choice of lettuce or tomato for a fresh finish.

Tips & Variations

For extra crispiness, brush the flautas lightly with oil before frying or bake them in a preheated oven at 400°F (200°C) until golden.

Substitute chicken breasts with shredded rotisserie chicken to save time.

Add chopped jalapeños or a dash of hot sauce to the filling for a spicy kick.

Use corn tortillas instead of flour for a gluten-free option; warm them first to prevent cracking.

FAQs

Can I make these flautas ahead of time?

Yes, you can assemble the flautas and refrigerate them for a few hours before cooking. For longer storage, freeze the assembled flautas before frying and cook directly from frozen, adding a few extra minutes to the cooking time.

What can I use if I don’t have achiote powder?

Achiote powder provides a distinctive color and mild flavor, but you can substitute it with turmeric powder for color and a slightly earthy taste. Paprika is another alternative if you prefer a smoky flavor.