Chicken Flautas

Chicken Flautas
4 from 5 ratings
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. 
Prep Time
Cook Time
Chicken flautas
Total time: 50 minutes
  • 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
  1. Boil chicken with salt and garlic for 15 minutes or until fully-cooked.
  2. Cool and shred the chicken into smaller pieces.
  3. Heat each tortilla briefly so they are soft.
  4. Fill the tortillas with chicken.
  5. Wrap up the tortilla and secure it together using a toothpick.
  6. Heat oil on the pan.
  7. Brown each flauta on all sides and place on a paper towel to drain.
  8. Boil the tomatoes and peppers before placing them in the blender with the onion and cilantro.
  9. Blend well.
  10. Cover flautas with the salsa and sour cream.