Gentle flautas, so full of flavor… why have you been absent from our lives for so long? We've lived twenty, maybe even thirty years of our lives without you, and now rolled chicken perfection is just a click away. Add to that the slight hint of acid with the lime, cilantro, and tomato salsa, plus the obligatory cheese and sour cream… flautas, you make our lives complete! (Too far?) Tip: Some ways to get the most lime juice you can: Microwave 15-20 seconds to "soften" the fruit, gently roll on your countertop or cutting board while pressing on it with your palm, and, finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Large Non-Stick Pan
Before You Cook
Start the Chicken
Pat chicken breasts dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook undisturbed until browned, 5-7 minutes.
While chicken cooks, peel and halve shallot. Slice thinly.
Chicken will finish cooking in a later step.If using ground turkey or ground beef, follow same instructions for shallot and cook protein in next step.
Finish the Chicken
Add shallot to pan and cover. Stir occasionally until shallot is tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken and shallot to a mixing bowl. Shred chicken into bite-sized pieces and stir in sazon seasoning and a pinch of pepper.
Wipe pan clean and reserve.
While chicken cooks, prepare ingredients.
If using ground turkey or ground beef, add protein to hot pan with shallot. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes for turkey and 4-6 minutes for beef. Transfer protein and shallot to a plate.
Prepare the Ingredients
Core tomatoes and cut into ½" dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Mince cilantro (no need to stem).
In another mixing bowl, combine tomatoes, cilantro, 2 tsp. lime juice, and a pinch of pepper. Set aside.
Combine sour cream and green chili aioli in another mixing bowl. Set aside.
Assemble and Cook the Flautas
Place tortillas on a clean work surface. Top with chicken-shallot mixture and cheese. Roll tortillas and place seam side down.
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place flautas in hot pan, seam side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, spooning sour cream-aioli mixture (to taste) and salsa over flautas. Squeeze lime wedges over to taste. Bon appétit!
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