Baked Chipotle Chicken Flautas with Avocado Garlic Sour Cream
Serves: Makes 12-15 Flautas
  • 4 bone-in, skin on chicken thighs
  • 3 chipotle chilies in adobo sauce
  • 1½ tablespoons adobo sauce
  • ½ chicken bouillon cube
  • 1 cups of water
  • 12 flour tortillas, taco size (may need more or less depending on how big your chicken thighs are)
  • ⅔ cup sour cream
  • 1 avocado
  • Juice of one small lime (two if they aren't very juicy)
  • 1 large garlic clove, grated
  • ¼ teaspoon salt
  • Water to thin sauce out
  • Cilantro for garnish
  1. Place chicken thighs, chipotle peppers, adobo sauce, chicken boullion, and water in the bottom of a slow-cooker. Cook for four hours on high or seven to eight hours on low until the chicken is cooked through and falling off the bone.
  2. Preheat oven to 400 degrees.
  3. Remove chicken from liquid and shred, reserving ⅓ cup of the juices and chipotles that have accumulated in the slow-cooker.
  4. Discard remaining cooking liquid. Mix with shredded chicken.
  5. Place about ⅛ to ¼ cup of chicken in the middle of each flour tortilla, roll tortilla making sure to wrap tightly. Place seam side down on a non-stick rimmed baking sheet. (You can also secure with toothpicks).
  6. Bake until crispy and golden brown, about 20 minutes.
  7. To make sauce: Combine sour cream, avocado, lime juice garlic clove, and salt in the bottom of a mini food processor or blender. Blend until smooth. If thinner consistency is desired add one tablespoon of water or milk at a time until desired consistency is reached.
Recipe by Cooking for Keeps at