Chicken Flautas

Chicken Flautas
Print Recipe
8 servings Flautas de pollo
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.
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.

4 comments on “Chicken Flautas

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  1. My daughter’s love to cook and bbake your recipes..love you and your boys..my 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… ​