Pati Jinich Chicken Flautas recipe

tortillaMexican cremaqueso fresco

Chicken Flautas

Chicken Flautas

Flautas de pollo

Recipe Yield

8 servings

Cooking time

35 minutes

Rate this recipe

5 from 6 votes

Ingredients

  • 16 corn tortillas
  • 2 cups cooked and shredded chicken
  • Vegetable oil for frying
  • 1 cup Mexican cream
  • 1 cup salsa of your choice
  • 1 head romaine lettuce sliced
  • 1 cup queso fresco crumbled
  • Serve with guacamole or salsa verde

To Prepare

  • In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
  • Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
  • Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.
  • Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.
  • Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.
  • Arrange them on a serving platter and garnish with lettuce, cheese, Mexican cream and salsa, or let your guests tailor to their taste.

Comments

28comments inChicken Flautas

  1. BELEN

    Jul 24

    THANKS PATI JINCH REALLY LIKED YOUR Flautas Recipe You SHOULD COME OVER TO MY HOUSE AND COOK FOR MY WHOLE FAMILY

    1. Pati Jinich

      Jul 25

      Thanks to you Belen, un abrazo!

  2. Rafael Medina

    May 28

    Hola Paty: (La Campeona)
    como comentario los taquitos dorados que acostumbramos en nuestra cocina, los ingredientes son tres para el relleno.
    *Pollo
    **Cilantro picado
    ***Cebolla picada
    cocinelos de esta manera y vera que ricos estan.
    Garantizado
    cuidese mucho.

    1. Pati Jinich

      Jun 10

      Gracias por compartir tu receta Rafael, saludos!

  3. Robin Luff

    May 02

    Omg Pati all of your food looks amazing an I think I may try making sum of your sauces! Looks delicious!

    1. Pati Jinich

      May 07

      Yay! Thanks Robin, enjoy 😉

  4. Edgar Capella

    Apr 30

    Great color pictures I hope when I cook the recipe they will come close to it

    1. Pati Jinich

      May 11

      I’m sure they will, good luck Edgar 🙂

  5. Margaret Meadows

    Apr 30

    I want to try. Sound so good. Love watching you show

    1. Pati Jinich

      May 11

      Thanks so much for tuning in Margaret, let me know how you like the Flautas when you prepare them 😉

  6. Chelsey S

    Jul 10

    This was an amazing recipe! My husband and toddler couldn’t get enough! Thank you!

    1. Pati Jinich

      Jul 12

      Yay Chelsey!!! Love to read this, have fun and enjoy the flautas!

  7. Mary Lampros

    Jul 07

    When we went to Mexico my mother in law use to put potatoes in hers instead of chicken. But these are so tasty. I love your show and all your recipes. Thank you for sharing 🙏🏼♥️👍🏼

    1. Pati Jinich

      Jul 08

      Hey Mary, yes! Taquitos de Papa are very popular as well and very delicious, good for your MIL 😉

  8. jeanne

    Jul 06

    I made it! Made it per your directions but with your brown sugar carnitas and oh boy so delicious! Tested today and making tomorrow for “Taco Tuesday” aka “how to survive self-quarantine”
    A side note: your Mexican Rice recipe is so great! Have made it several times and added fresh corn once. So so good.

    1. Pati Jinich

      Jul 08

      Yay Jeanne! So glad to read the Carnitas came out good, bravo! And yes, that Mexican Rice recipe is sooo good, enjoy 😉

  9. Vicki Valencia

    Feb 13

    Hi pati wen I cook chicken flautas it always seem that the corn tortillas always open wen I try to fry them ? Now is there a way I can keep them nicely rolled without them opening ?

    1. Pati Jinich

      Feb 16

      Are you using the toothpicks to hold them together? It is practically impossible for the flautas not to open without the toothpicks! If it still happens maybe you need to hold the flautas with tongs or spatula for the first minutes of frying until they hold their shape. Good luck Vicki!

  10. Fabiola

    Jul 19

    How do you cook the chicken?? Do you season it??

    1. Pati Jinich

      Jul 22

      You can cook the chicken any way you want…I sometimes just use leftover chicken.

  11. Lori Oettit

    Feb 10

    enjoyed your show I am going to try the chicken Flautas I lived in Texas and tasted real Mexican food loved it thank you for your tv show

    1. Pati

      Feb 12

      I hope you enjoy the flautas, Lori!

  12. Linda

    Jan 05

    Delicious, Delicious, and I made the mango salsa to go with. A wonderful blend of flavors. Very easy to do.

    1. Pati

      Jan 08

      Super!

  13. Beba Mauricio Dimas

    Jun 23

    My daughter’s love to cook and bbake your recipes..love you and your boys..my they have grown..I have yourcook book..??❤?

    1. Pati

      Jun 30

      I hope you and your daughters enjoy the flautas!

  14. Jennifer

    Feb 24

    I want to make these for a party. Can I fry the tortillas, stuff them, roll them the day before and fry them the day off??

    1. Pati

      Mar 10

      Hola Jennifer, ​You can heat the tortillas, stuff them, refrigerate or freeze them, and then fry them the day before. I would not fry the tortillas twice… ​

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