Chicken Flautas

Chicken Flautas created by Tee Lee

My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken.

Ready In:
35mins
Yields:
Units:

ingredients

directions

  • Bring saucepan of water and chicken to boil.
  • Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
  • Remove from pan.
  • After chicken has cooled, shred with 2 forks and set aside.
  • Chop onion and mince garlic.
  • Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
  • Mix in chicken and season with salt and pepper.
  • Remove from heat and add in cheese.
  • Mix well.
  • Soften tortillas in microwave for 30 sec.
  • Heat frying oil until small piece of tortilla floats and bubbles.
  • Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
  • I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
  • Turn flautas frequently, cooking 2-3 minutes or until golden.
  • Drain on paper towels and serve with creme and salsa, if desired.
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RECIPE MADE WITH LOVE BY

@AmbyDawn
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@AmbyDawn
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"My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken."

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  1. scott.ambrose
    Excellent recipe. I tweaked it by adding a third clove of garlic, adding cumin and measuring the spices (1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper). See my tweak for additional details. Very tasty! Thanks for sharing!
  2. scott.ambrose
    This is a great recipe, and I've made it twice now. The first time, I just used the cheese we already had (a four-cheese Mexican blend from Costco), and added one tsp of cumin (which I had seen in many other recipes when I was researching)--they were awesome, and this is a great recipe. Note that the corn tortillas I used are about 6" in diameter, so I ended up with 24 flautas (I cooked six at a time in the oil, for about 1.5 minutes per side). My second modification was to add a third garlic clove, and adjust the seasoning, so I used 1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper, and I added the spices to the onions and garlic as they were softening in the pan, as this made it easier to mix the spices . . . then they were evenly distributed when I mixed in the shredded chicken, and later, the cheese. Yesterday, we only had crumbled Feta on hand, so I used that, and we liked the way they turned out. This recipe is definitely a keeper, and is in our recipe book for good! Thank you for sharing! P.S. While the oil was still hot, I cut the remaining corn tortillas into quarters, added a dozen at a time to the hot oil for one minute per side, tossed on a cooling rack and salted (mixture salt, pepper and lime zest) immediately while hot and oily, then transferred to paper towels. You can't beat homemade chips with fresh guacamole or salsa!
  3. Bay Haven Inn
    I took full advantage of the mention of leftovers for filling. I used some Mexican shredded beef that was in the freezer which was the only filling I used. I heated 1/4" oil in the saucepan and followed the directions. The whole recipe is written around the technique, which in my opinion, is the best I've found yet. Bravo.
  4. sungerle
    I love chicken flautas, but do make them a bit differently. I actually do not use any garlic or onions; instead, I cook the chicken in a pan with sazon seasoning (Goya product found in any grocery store - mexican food section) to give it a little kick. I then mix together the chicken with a jar of picante sauce (I prefer medium. They have mild as well but it is excellent) and then put mixture on tortilla. I also use monterrey jack cheese or a nacho cheese blend, which tastes just fine. Do not use cheddar though, as it gives it a weird taste. Either way, these are my favorite mexican food, and I have been told the way I make them even tastes better than the ones they sell at a popular mexican restaurant in my area...
  5. Tee Lee
    Chicken Flautas Created by Tee Lee
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