Served as an appetizer or main dish these crispy chicken flautas, with their incredible texture and limitless customization possibilities, are sure to please your crowd.
Makes 20 flautas.
2.5 cups cooked shredded chicken (shredded store-bought rotisserie chicken works great if you’re short on time)
Season chicken with salt, pepper and garlic powder to taste (omit salt if using rotisserie chicken)
20 corn tortillas
Vegetable oil for frying
Salsa of your choice, I recommend my salsa asada found here: Salsa Verde Threeways
shredded lettuce (I’ve been known to swap in kale or spinach. Gotta get them greens in!)
Queso Fresco, Cotija or regular old grated parmesan
- Warm tortillas in a dry pan over medium heat until they’re warm and flexible.
- Wrap tortillas in a kitchen towel or place them in a covered container to keep them warm. When you get good at rolling flautas you can warm them as you roll.
- Place a healthy pinch, about 1/8th cup of chicken in a line across the lower third of the tortilla, wrap from the bottom up making sure the roll is tight and the chicken stays about a half inch inside the edge of the tortilla.
- Secure by skewering with a toothpick. You’ll be securing two flautas with one toothpick by placing seem sides together and skewering both. Repeat until you’ve got ten pairs of skewered flautas. Not only will this keep your flautas from falling apart, it’ll make them easier to handle during cooking and draining.
- In a pan on medium-medium high heat, heat enough vegetable oil to cover the flautas about half way. You can also use an electric deep fryer set to 350 or deep fry them in a pot.
- Fry your flautas until golden brown (3-4 minutes on each side or 4 minutes in the fryer) and drain them by standing them on end in a bowl lined with paper towel.
High five yourself, you just made something awesome.
- Traditionally, Mexican Flautas are topped with lettuce, salsa, crema and queso, but don’t be afraid to get creative with them! It’s a celebration. Enjoy yo’ self.
Some non-traditional options: Nacho cheese, shredded cheddar, refried beans or some mashed or blended Frijoles De La Olla, chopped tomatoes, pickled jalapeños, sour cream…
My favorite non-traditional combo – Frank’s Red Hot, iceberg lettuce and bleu cheese.
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