Chipotle Mashed Idaho® Potato & Chicken Flautas


Shredded Chicken

  • 3 tablespoon vegetable oil
  • 3 pounds chicken breast, boneless, skinless
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, peeled, minced
  • 16 ounces chicken stock
  • 1 cup tomatoes, diced, canned
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon oregano, dried

Chipotle Mashed

  • 2 lbs Idaho® Russet potatoes, peeled and large diced
  • 1/2 cup heavy cream, heated
  • 1/4 cup chipotle in adobo
  • 2 tablespoons butter, unsalted
  • 1 teaspoons kosher salt

Avocado Sauce

  • 3 each avocados, ripe but firm
  • 2 tablespoons lime juice, fresh
  • 2 cups plum tomatoes, diced
  • 2 cups fresh corn, cut off the cob
  • 1/2 cup cilantro, chopped
  • 1/2 yellow onion, diced
  • 1 tablespoon jalapeno, minced

To Serve

  • 1/2 pounds cheddar cheese, shredded
  • 12 each flour tortillas, 10-inch


Shredded Chicken
  1. In a small pot, heat oil; sauté chicken breast until browned. Remove and reserve.
  2. Add onions and garlic to pot and sauté until translucent.
  3. Add chicken breast back to pot and deglaze with stock. Stir in remaining ingredients.
  4. Cook chicken over medium heat until liquid in pot reduces to au sec and chicken is very tender. Cool.
  5. Shred chicken and hold in pan juices at 140°F.
Chipotle Mashed Potatoes
  1. Start Idaho potatoes in cold water and cook until fork tender. Drain and dry well.
  2. Run Idaho potatoes through food mill and incorporate remaining ingredients. Hold at 140°F or above.
Avocado Corn Relish
  1. Peel and dice avocados and mix with lime juice and salt. Fold in remaining ingredients and hold cold at 40°F or below.
To Complete Dish
  1. Place 1/2 cup mashed potato mixture, 4 ounce shredded chicken and 1/2 cup cheddar cheese in the middle of the tortilla.
  2. Roll tortilla tightly and seal with food pick, if needed. Place on sheetpan and cover; chill.
To Serve
  1. Place 1 flauta in a 350°F fryer and cook about 3 minutes or until crispy and golden brown. Cut in half and serve with 3 ounce avocado corn relish and a sprig of cilantro.
Print Recipe

Yield: 4 servings

Jeffrey H. Knight

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