Crispy Chicken Flautas with Chipotle Crema

Make the chipotle crema: Stir together 1/2 cup sour cream, 1 teaspoon chipotle pepper in adobo sauce, minced, and 1 teaspoon lime juice in a small bowl. Refrigerate until ready to serve — it gets better as it sits.

Season the chicken: In a large bowl, toss 3 cups rotisserie chicken, shredded with 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Mix well so every strand is coated. Fold in 1 cup pepper jack cheese, shredded.

Cook the tortillas: Using La Fresca Franco Whole Foods Uncooked Tortillas, cook them in a dry skillet over medium heat for about 30 seconds per side — just until pliable, not fully cooked through.

Roll the flautas: Spoon a generous line of the chicken-cheese mixture down the center of each tortilla. Roll tightly and secure with a toothpick. Don’t overfill or they’ll burst — about 2–3 tablespoons of filling per tortilla is the sweet spot.

Fry until crispy: Heat 1/2 cup vegetable oil (for frying) in a large skillet over medium-high heat until shimmering. Fry flautas seam-side down first, turning occasionally, until golden and crispy on all sides, about 3–5 minutes total. Work in batches to avoid crowding.

Drain and serve: Transfer flautas to a paper towel-lined plate. Remove toothpicks. Serve immediately with the chipotle crema, sliced avocado, and any extra toppings you love.

• Make it lighter: Brush flautas with oil and bake at 425°F for 18–20 minutes, flipping halfway, instead of frying.
• Swap the cheese: Oaxacan cheese melts beautifully and is more traditional. Monterey Jack also works great.
• Add-ins: A spoonful of cream cheese or refried beans in the filling makes them extra rich and helps them hold together.
• Topping ideas: Pico de gallo, shredded cabbage, cotija cheese, or a drizzle of hot honey.