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.
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| Chicken flautas!!!!! |
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| Load it up!!! |
Chicken Flautas
Ingredients
- 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
- salt
- 12 5-6 inch flour tortilla
- Optional Toppings: lettuce avocado, sour cream, black olives, salsa Verde, cheese, tomatoes, etc.
Instructions
- 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.
Notes
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.
Soooo GOOD!
It looks yummy! But I have to say, flautas are made with corn tortillas at least in Mexico. Anyways, it doesnt really matter. i really like your recipes.
FYI…Taquitos are made with corn tortillas, and Flautas are made with flour tortillas .
I made this recipe two days ago and it was soooooo delicious! I love spicy foods so this was right up my alley. Full of flavor and lots of toppings! I love love this recipe and definitely will be making it again! Thank you hun!
You don’t have to use so much oil. I make taquitos all the time (one of my favorite dishes). Just saying 🙂 you’re awesome though, I’m a subscriber of yours on YouTube 🙂 I am going to try this recipe out. Looks really good!
I made this recipe a few days ago for my family and they loved it! I have made a few of your recipes and it has been great trying new things. I have been able tweak a few receipes that call for cheese and butter and use dairy free ingredients due to my child having allergies. Your recipes have really changed my attitude toward cooking.
My daughter made this twice already, first using tuna, then beef. We all LOVED it! Craving for more, more, more!!!! I blogged about this dish at http://gardenchefsneedleandpen.blogspot.com/2012/12/savor-flute-aroma.html
Thank you for the recipe!
I made these this weekend and they were amazing! My bf and sister LOVED them! They were definitely a hit! 🙂
Can you please post or make a video for the black beans and yellow rice. Thank you and I really enjoy your site.
Diva, Diva, Diva:
I have been following you and making some of your
recipes and I gotta tell you…..I just love what you do!
I tried these flautas and my family went bananas (in a
good way, of course). We all loved them, so much!
My husband says they taste better than the store
or fast food place. I pray you keep doing what you
are doing. You have inspired me to cook more for
my family. I really think you’re a blessing.
Thanks for all you do. God bless you!
P.S. I’m looking forward to buying your
E-cookbook.
I’ve made these a few times and they are always a hit. They are full of flavor and my family loves them. My family loves to dip them in jalapeno jelly. Frying them is the way to go. Thanks for the recipe…
I use to go to Tiajuana Flats for their flautas, but I don’t need to anymore. I made mine with shrimp, instead of chicken. It was great. Very good recipe:)
Made this tonight, it was so yummy! I was a little worried about the frying, but it really wasn’t that hard. Thx for a great recipe!
I made these last week and the hubby and I loved it. They were so flavorful with just the right amount of spice. I made mines without any of the toppings and it was still delicious.
Did you make your own Salsa Verde. If so do you have the recipe>
I was looking at this on your fb page and was wondering when you were going to post this recipe. You are the best!!!!!!
These look so frickin' delicious. Have you ever thought about trying out for Food Network? You should because your recipes rock! I made the bakery style banana bread and let's just say that both loaves were gone in one day. I saved a tiny bit for the next day, but I couldn't help myself, seriously. Thanks for doing what you do and I hope that you will come out with a physical cookbook soon.