Chicken Flautas
Flautas de pollo
Recipe Yield
8 servings
Cooking time
35 minutes
Rate this recipe
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
32comments inChicken Flautas
Jan M. Martin
May 19
We are making this recipe again. I use leftover roast chicken meat. If you have the ingredients it isn’t too much for a week night meal. So yummy.
I think this is Patti Jinich week because I served your Chile Relleno Rice with Salsa Roja for a dinner party a few days ago. My daughter in law asked for the recipe. For anyone reading this I highly recommend this dish.
Thanks for the simple and complex recipes.
Pati Jinich
May 20
Thanks so much to you Jan! Love the idea of a “Pati week”, yay!
Janet Gonzales
Oct 26
I love watching your tv show
Pati Jinich
Oct 29
Thanks so much Janet, yay!
BELEN
Jul 24
THANKS PATI JINCH REALLY LIKED YOUR Flautas Recipe You SHOULD COME OVER TO MY HOUSE AND COOK FOR MY WHOLE FAMILY
Pati Jinich
Jul 25
Thanks to you Belen, un abrazo!
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.
Pati Jinich
Jun 10
Gracias por compartir tu receta Rafael, saludos!
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!
Pati Jinich
May 07
Yay! Thanks Robin, enjoy 😉
Edgar Capella
Apr 30
Great color pictures I hope when I cook the recipe they will come close to it
Pati Jinich
May 11
I’m sure they will, good luck Edgar 🙂
Margaret Meadows
Apr 30
I want to try. Sound so good. Love watching you show
Pati Jinich
May 11
Thanks so much for tuning in Margaret, let me know how you like the Flautas when you prepare them 😉
Chelsey S
Jul 10
This was an amazing recipe! My husband and toddler couldn’t get enough! Thank you!
Pati Jinich
Jul 12
Yay Chelsey!!! Love to read this, have fun and enjoy the flautas!
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 🙏🏼♥️👍🏼
Pati Jinich
Jul 08
Hey Mary, yes! Taquitos de Papa are very popular as well and very delicious, good for your MIL 😉
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.
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 😉
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 ?
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!
Fabiola
Jul 19
How do you cook the chicken?? Do you season it??
Pati Jinich
Jul 22
You can cook the chicken any way you want…I sometimes just use leftover chicken.
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
Pati
Feb 12
I hope you enjoy the flautas, Lori!
Linda
Jan 05
Delicious, Delicious, and I made the mango salsa to go with. A wonderful blend of flavors. Very easy to do.
Pati
Jan 08
Super!
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..??❤?
Pati
Jun 30
I hope you and your daughters enjoy the flautas!
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??
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…