One-Pan Chicken Flautas Recipe
One-Pan Chicken Flautas feature tender shredded chicken seasoned with aromatic spices and sautéed onions, rolled in flour tortillas, pan-fried to a golden crisp, and served with fresh toppings like pico de gallo, sour cream, and guacamole. This easy-to-make Mexican-Tex Mex main dish offers a flavorful and satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: Mexican, Tex Mex
Ingredients
Scale
Chicken Filling
- 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; can be substituted 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
Other
- Flour Tortillas
Toppings
- Sour Cream
- Pico de Gallo
- Guacamole
- Lettuce
- Tomato
Instructions
- Prepare onions: Rinse and slice the onion into thin strips. Heat a large pan over medium-high heat with 1 teaspoon olive oil. Once hot, add sliced onions and sauté until they begin to brown, about 5-7 minutes. Remove and set aside.
- Cook chicken: Pat chicken breasts dry and season with salt. In the same pan, add 1 teaspoon olive oil and cook chicken breasts over medium-high heat, turning occasionally, until golden brown on each side and no longer pink inside, about 5-7 minutes.
- Shred chicken and mix seasoning: Transfer cooked chicken to a mixing bowl and shred using claws or forks. Add ground coriander, cumin, achiote powder, oregano, garlic powder, onion powder, salt, and black pepper. Mix thoroughly, then fold in the sautéed onions.
- Assemble flautas: Lay out flour tortillas and spoon the chicken and onion mixture onto each. Sprinkle with shredded cheddar jack cheese and roll up tortillas tightly to enclose the filling.
- Pan-fry flautas: Heat the pan over medium-high heat and add 1-2 teaspoons olive oil. Working in batches, place stuffed tortillas seam side down into the pan. Cook until golden brown on each side, approximately 2-3 minutes per side. Turn carefully to avoid filling spilling out.
- Serve: Once cooked, serve flautas topped with sour cream, pico de gallo, guacamole, and optionally shredded lettuce and diced tomato.
Notes
- Use achiote powder for authentic flavor or turmeric as a substitute if unavailable.
- Be gentle when flipping the flautas to keep filling inside.
- Serve immediately for the best crispy texture.
- Leftover flautas can be reheated in a skillet or oven to retain crispiness.
- Pair with a fresh salad or Mexican rice for a complete meal.
Keywords: Chicken flautas, Mexican flautas, shredded chicken tortilla, pan-fried flautas, Tex Mex recipe, easy chicken flautas
Find it online: https://foodbylina.com/one-pan-chicken-flautas-recipe/
