Chicken Adobo Flautas

with cilantro and Roma tomato salsa

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Shallot
  • 2 tsp. Sazon Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Sour Cream
  • Info
    1 fl. oz. Green Chili Aioli
  • 1 Lime
  • 2 Roma Tomatoes
  • ¼ oz. Cilantro

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 labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    851
  • Carbohydrates
    57g
  • Fat
    42g
  • Protein
    54g
  • Sodium
    1435mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls

Before You Cook

  • 1

    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. Cook undisturbed until browned, 5-7 minutes. While chicken cooks, peel and halve shallot. Slice thinly. When chicken is browned on one side, flip.

  • 2

    Finish the Chicken

    Add shallot to pan and cover. Stir shallot occasionally until tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken and shallot to a mixing bowl and set aside to cool, 5 minutes. When cool enough to handle, 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.

  • 3

    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.

  • 4

    Assemble and Cook the Flautas

    Place tortillas on a clean work surface. Top tortillas on one side with chicken-shallot mixture and cheese. Fold tortilla over filling, tucking edge under. Roll tortlllas and place on work surface, 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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flautas with Roma tomato salsa and sour cream-aioli mixture (to taste). Squeeze lime wedges over to taste. Bon appétit!

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