Chicken Flautas Recipe
It Starts with a Flauta -
Straight up, my favorite meal to kick back and eat is Chicken Flautas. There's just something irresistible about how simple and bursting with flavor this dish is! It's actually quite hard to gather the words to tell you how good they are, especially when writing about them is just fueling my own craving! So, let's effectively skip the intro and work our way straight into the good stuff. Stick tight and learn how to make this awesome and easy Chicken Flautas Recipe!
Chicken Flautas Rating -
Just keep in mind that one whole shredded chicken produces around 20-25 flautas.
- Leftover Chicken (Shredded)
- Corn Tortillas
- Vegetable Oil
For those of you who've kept a sharp eye on my recipes, you'll probably notice my first "slip up" here. No, I don't make my own corn tortillas. I know, shame on me! Making decent corn tortillas is a venture that I'm still working on and will share when I get there. For the meantime, hit up a Mexican market and get the best ones you can find.
In all aspects, I'm not sure if there's a recipe more simple than chicken flautas. It was one of the first recipes I ever learned and will remain a staple for the rest of my life.
- Get out a tall-sided non-stick pan and fill with around a half inch depth of vegetable oil.Set to medium/high heat.
- To make the corn tortillas pliable enough to wrap, dip them carefully in the oil for a few seconds on each side. Shake off the extra oil and stack on a plate. (I pinch one small end of the tortilla with my fingers and dip the rest. Be brave, be careful!)
- Line each tortilla with a healthy amount of shredded chicken.
- Wrap and place carefully seam side down into the pan. Don't overcrowd the pan, but working with multiple flautas at a time will greatly speed things up.
- Each flauta will need to cook for 2-3 minutes per side, or until the tortillas are golden brown.
- Using tongs, pick up and shake off any extra oil. Place onto a towel to further dry and cool.
- Repeat the process until all your flautas have been cooked. You'll most likely need to add more oil to the pan as you go along.
- Serve with guacamole and enjoy.
Flautas Beckon for Guacamole -
Depending on where or who cooks chicken flautas, you may observe them served with a wide array of salsas, pico de gallo and even sour cream, but the true dripping sauce of choice is guacamole! If you're eating flautas from myself, you're going to be served guacamole and guacamole only. That's what I was taught and I'm not budging on it! Here's my easy recipe:
- 2 Avocados
- 1/2 Onion (Diced finely)
- 1/2 Cup Chopped Grape Tomatoes
- 1 Clove Garlic (Minced)
- 1 Teaspoon Chili Powder
- Squeeze of Lime
- Scoop out avocados into a large bowl. Mash well with a fork until desired consistency is reached.
- Add in all the ingredients and enjoy.
This Chicken Flautas recipe is by far the best way to put leftover chicken to use. They're more than easy to make and guaranteed to be fulfilling! Thanks for reading, I appreciate it greatly. Please be sure to leave me any comments, suggestions or questions that you may have.
Don't Miss Out on These Other Recipes -
- Flour Tortillas
Right after I learned flautas, I learned tortillas. Check them out.
- Simple Guacamole
Still need a little more information on making guacamole?
- Eggplant Quesadillas
A hybrid Quesadilla of sorts. Mexican or Mediterranean, you be the judge.
- Mexican Inspired Pork Ribs
May not be an authentic dish, but still one with great flavor. Sweet and spicy done right.
More by this Author
This Chicken Parmesan Calzone recipe is the best of homemade in a hurry. If you're quick, these from scratch calzones can be made in 35 minutes.
Chicken legs, an inexpensive cut that has the potential for gourmet. Learn the secrets behind this recipe for oven baked chicken legs.
State quarter errors are a great way to add value to your collection. Learn the history of the Statehood Quarters find a list of mistakes you can find.