Baked Chipotle Chicken Flautas with Avocado Garlic Sour Cream

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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4 bone-in, skin on chicken thighs
3 chipotle chiles
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


Serves: Makes 12-15 Flautas

Place chicken thighs, chipotle peppers, 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.

Preheat oven to 400 degrees.

Remove chicken from liquid and shred, reserving ⅓ cup of the juices and chipotles that have accumulated in the slow-cooker.

Discard remaining cooking liquid. Mix with shredded chicken.

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). Bake until crispy and golden brown, about 20 minutes.

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.

Adapted from