Flautas are basically taquitos but made using flour tortillas instead of corn tortillas. I prefer flour tortillas so I make these chicken flautas a few times a year. If I could find a good way to bake them instead of fry them I’d probably make them monthly!
They are so easy to make and fun to eat. They taste great plain with dipping sauces or loaded with lots of fresh toppings. Judging from the below pic, you can tell that I like my chicken flautas FULLY loaded!! I’m not shy when it comes to toppings! Honey I put it all on there; salsa, avocado, sour cream, black olives, lettuce, cheese, tomatoes,salsa verde, you name it!
This chicken flautas recipe makes a great basic recipe. You can easily throw in more spices, herbs and cheeses to suit your taste. I sometimes like to butter the flautas when they come out of the oil with creamed butter that I’ve seasoned with chili powder,salt and cilantro. So yummy.
|Load it up!!!|
- Canola oil for frying
- 3 chicken breast fully cooked, shredded
- chicken broth for simmering chicken
- 1/2 white onion diced
- 1 jalapeño diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1 teaspoon cumin
- 2 teaspoon cilantro
- 1 cup chunky salsa
- 1 cup shredded cheese Mexican blend cheese
- 12 5-6 inch flour tortilla
- Optional Toppings: lettuce avocado, sour cream, black olives, salsa Verde, cheese, tomatoes, etc.
- Season chicken breast generously with salt and pepper.
- Simmer chicken breast in chicken broth until done.
- Shred chicken when cooled and set aside.
- In a large saucepan, melt butter.
- Sauté onions and jalapeno until tender.
- Add garlic and sauté until tender.
- Add chili powder, cayenne, and cumin.
- Stir in dried cilantro.
- Add in chunky salsa. Use homemade salsa or really good quality salsa.
- Stir up.
- Stir in the shredded chicken.
- Stir in the cheeses. Taste and add more seasoning to adjust to your liking.
- Place a line of chicken mixture about two inches from the edge of the flour tortilla.
- Roll up gently but tightly. Insert a toothpick to keep it together while it’s frying.
- Heat 2 inches of canola oil to 350 degrees.
- Places flautas in the oil and cook until golden. You can cook two or three at a time for about 5 minutes per side.
- Cover the pot when cooking the first side. Leave the lid off when cooking the other side.
- Drain on paper towels.
- Add on the toppings
- I used an avocado sour cream spread, black olives, tomatoes, lettuce, homemade salsa and salsa Verde.
To keep the cooked flautas warm while the others are frying, place them in a 200 degree preheated oven. For the avocado sour cream mixture just puree one ripe avocado and 1 (4 oz) container of sour cream. Then stir in about 1-2 Tablespoons of lime juice to keep it from going brown too quick. Add salt or garlic powder if desired.