Chicken Flautas

"These are delicious! My family could eat them every other night. To save time, the chicken can be cooked ahead and refrigerated, or use leftover chicken or pork. The cook and prep time is a guess. I don't usually time myself."
photo by Christina Greenwood photo by Christina Greenwood
photo by Christina Greenwood
Ready In:
1hr 30mins




  • Bring chicken pieces and water to boiling in kettle; lower heat; cover.
  • Simmer until fork tender, about 25 minutes.
  • Drain; reserve 1/2 cup broth.
  • Cool chicken until easy to handle.
  • Bone and skin chicken; shred meat.
  • Heat lard or shortening in a large saucepan until melted.
  • Add onion and garlic; saute 1 minute.
  • Stir in cornstarch, salt and pepper.
  • Add reserved 1/2 cup of broth, shredded chicken and chilies.
  • Stir and cook until very thick and bubbly; remove from heat.
  • Heat about 1/4" of oil in a small skillet over medium heat until very hot.
  • Saute tortillas one at a time, a few seconds on each side, until limp.
  • This will soften tortillas so that they will roll up more easily.
  • Do not cook too long or they will become crisp.
  • Drain on paper towels.
  • Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
  • Roll tortilla around filling.
  • Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
  • Place 2 or 3 flautas, seam side down, in hot oil.
  • Saute, turning on all sides until crisp.
  • Drain and keep warm while cooking the rest.
  • Combine sour cream and milk in small saucepan.
  • Heat over very low heat just until lukewarm.
  • Spoon over flautas.
  • Garnish with fresh coriander or cilantro leaves, if you wish.

Questions & Replies

Got a question? Share it with the community!


  1. My kids are huge fans of Mexican food and so am I, so when I saw this recipe I had to try it and see how good they were. They lived up to our expectations and we all loved them! We will have again soon according to the kids! I won't mind a bit either :)
  2. Just adding a hint that I was thrilled to figure out. Instead of frying the tortillas first to make them limp, just wrap them in a clean kitchen towel and cook them in the mictowave for 2-3 minutes. Keep the extra tortillas wrapped in the towel while not working with them or they will get dried out. I hope this will help you save a step next time, not to mention some calories!


I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
View Full Profile

Find More Recipes