CHICKEN FLAUTAS AND CHIPOTLE CREMA

CHICKEN FLAUTAS AND CHIPOTLE CREMA image

Number Of Ingredients 17

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Ingredients

1 cup sour cream
1 tbsp (or more) minced canned chipotle chiles in adobo
4 fresh Anaheim chiles
5 tablespoons extra-virgin olive oil, divided
6 garlic cloves, pressed, divided
2 teaspoons dried oregano (preferably Mexican)
2 15-ounce cans pinto beans, drained, liquid reserved
2 tablespoons fresh cilantro, plus 1 cup chopped
3 tablespoons New Mexico chile powder
3 tablespoons fresh lime juice
1 tsp salt
3 large chicken breasts with skin and bones (1 1/2 to 2 pounds)
12 6-to 7-inch-diameter corn tortillas
12 6x1/4x1/4-inch strips extra-sharp cheddar cheese (about 8 ounces)
Vegetable oil (for deep-frying)
Guacamole
Salsa

Steps:

3. Heat 2 tablespoons olive oil in heavy medium skillet over medium-low heat. Add 3 pressed garlic cloves and oregano; stir 1 minute. Remove from heat. Add drained pinto beans and 1/4 cup reserved bean liquid. 4. Using potato masher, crush beans until coarsely mashed, adding more liquid by tablespoonfuls if too dry. Season mixture to taste with salt and pepper. Stir in 2 tablespoons chopped cilantro. DO AHEAD Can be made 1 day ahead. Cover and chill. 5. Puree remaining 1 cup chopped cilantro, 3 pressed garlic cloves, 3 tablespoons olive oil, 3 tablespoons New Mexico chile powder, 3 tablespoons lime juice, and 1 teaspoon salt in processor. Transfer pureed marinade to resealable plastic bag. Add chicken to bag; seal bag and turn over to coat well. Let marinate at room temperature 2 hours, turning bag occasionally. 6. Preheat oven to 400 degrees Fahrenheit. Transfer chicken with some marinade still clinging to rimmed baking sheet. Roast marinated chicken until cooked through, about 35 minutes. Cool. Cut chicken into 1/4-inch strips, discarding bones. DO AHAED Can be made 1 day ahead. Cover and chill. 7. Stack 4 tortillas and heat in microwave 30 seconds to soften. Spoon generous 2 tablespoons pinto bean mixture down center of each tortilla. Top with 2 to 3 chicken strips. Place 1 cheese strip atop chicken, then top with 3 to 4 chile strips. 8. Tightly roll tortillas around filling, securing with toothpicks. Repeat with remaining tortillas, pinto beans, chicken, cheese, and chile strips. 9. Add enough oil to heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer to pot and heat over medium heat to 360 degrees Fahrenheit to 370 degrees Fahrenheit. 10. Working with 4 flautas at a time, fry until tortillas are crisp and golden brown, turning often, 2 to 3 minutes. Transfer to paper towels to drain. Place flautas on plates and serve with guacamole, salsa, and chipotle crema.