5 ratings

Chicken Flautas

Flautas forever
Chicken flautas
© Marcos Castillo | Dreamstime.com

A three-flauta dinner for one, please. These crispy chicken flautas will require some at-home frying skill, but nothing too difficult for frying newbies. Just be sure to choose the right oil and watch for splashes. 

Ready in
50 m
30 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 12 corn tortillas
  • 2 chicken breasts, boneless and skinless
  • 1/4 Cup oil
  • 3 cloves garlic
  • 1/2 Teaspoon salt
  • 1 large tomato
  • 1 hot pepper
  • 1/8 onion
  • 5 sprigs of cilantro
  • Sour cream, for garnish
  • Guacamole, for garnish


Boil chicken with salt and garlic for 15 minutes or until fully-cooked.

Cool and shred the chicken into smaller pieces. 

Heat each tortilla briefly so they are soft.

Fill the tortillas with chicken.

Wrap up the tortilla and secure it together using a toothpick.

Heat oil on the pan.

Brown each flauta on all sides and place on a paper towel to drain.

Boil the tomatoes and peppers before placing them in the blender with the onion and cilantro.

Blend well.

Cover flautas with the salsa and sour cream.