Chicken Flautas

Chicken Flautas

Flautas de pollo
8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: chicken, corn tortillas, guacamole, lettuce, mexican crema, pati's mexican table, queso fresco, Tomatoes
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Chicken Flautas recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”


  • 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.

18 comments on “Chicken Flautas

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  1. 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 🙏🏼♥️👍🏼

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

  3. 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. 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!

  4. 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

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

    1. 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… ​