Crunchy Chile Limon Chicken Flautas
Spicy, crunchy chile limon chicken flautas with cheese, guacamole and salsa. You could also use corn tortillas for this recipe. They just take a little longer to crisp up.
- 2 large, chicken breasts, boneless
- 2 tablespoon chili powder, mild
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder or Cayenne pepper
- Juice of 1 small lime
- 1/4 cup canola oil
- 8 small flour tortillas (about 5 inches)
- 2 cups guacamole
- 1 cup salsa
- 1 cup jack cheese, shredded
- 1/2 cup Mexican crema
- Pam-brand spray oil
Adapted from hispanickitchen.com
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.
While chicken is marinating, prepare your favorite guacamole and salsa recipes. Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 400ºF.
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.
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.
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.