Preheat the oven to 325°F. Fill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.
While the oil is heating, melt the butter in a skillet over medium heat. In a large mixing bowl, combine the chicken, paprika, kosher salt, garlic powder, cumin, chipotle, chili powder, cayenne, and a few generous grinds of black pepper. Add the chicken to the skillet and cook until warmed through. Adjust any seasonings to personal taste (note- you want the flavors to be bold in the chicken mixture—i.e. spicy, smoky, salty— because they won't be as strong once you add the cheese and tortilla.)
Heat a stack of three to four tortillas in the microwave for about 20 seconds to soften. Place two tablespoons of chicken mixture into the middle of the tortillas and sprinkle with crumbled queso fresco. Tightly roll each tortilla and secure with a toothpick(s). Using long tongs, carefully add each tortilla to the oil, gently clamping closed for a moment to help the shell set. Adjust the heat as necessary to maintain the temperature while frying. Cook the tortillas until very crisp and light golden in color, about 1-2 minutes. Shake off the excess oil back into the pot before placing the flauta on a paper-towel lined sheet pan.
Continue rolling and cooking the tortillas in batches, making sure to return the oil to 375° in between batches. Hold the cooked flautas in preheated oven to keep warm until finished frying.
For the lime sour cream, stir together the sour cream and lime juice. Adjust amount of lime, if desired. Keep in refrigerator until ready to serve.
For easy poached and shredded chicken- Place four chicken breasts in a deep, flat-sided skillet. Add enough cooking liquid (I used a mix of chicken stock and beer) to completely cover the chicken and sprinkle in a few teaspoons of kosher salt. Bring the liquid to a gentle boil over medium-high heat. Reduce heat to medium-low (try to maintain the temperature of cooking liquid to between 170°F and 180°F) and simmer until the chicken reaches the internal temperature of 160°F, about 15 minutes.
Originally Submitted
3/9/2012
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