Chicken Flautas
Crispy golden rolls filled with tender shredded chicken, topped with fresh veggies, creamy sour cream, and zesty salsa—perfect for any gathering!
Equipment
- Large Skillet
- Baking Sheet
Ingredients
- 12 pieces corn tortillas
- 2 cups shredded chicken (about 2 chicken breasts; rotisserie chicken works well)
- Olive oil (or your choice of oil for frying)
- 2 cups shredded lettuce for topping
- ¼ piece red onion (thinly sliced)
- 1 large tomato (diced)
- Sour cream (to taste)
- Queso fresco (crumbled, to taste)
- Salsa verde (to taste)
Instructions
- Prepare all toppings: shred lettuce, dice tomato, slice red onion, crumble queso fresco, and set aside sour cream and salsa.
- Heat a large skillet with enough oil to cover the bottom over medium-high heat. Warm corn tortillas until pliable, either in the microwave or on an ungreased skillet.
- Place about two tablespoons of shredded chicken on one end of each tortilla. Roll tightly and tuck the ends underneath to keep the seam closed.
- Carefully add rolled flautas seam-side down to the hot oil in batches. Fry each side for about five minutes or until golden and crispy.
- Transfer fried flautas to a baking sheet lined with paper towels to drain excess oil.
- Top flautas with shredded lettuce, diced tomato, red onion, sour cream, queso fresco, and salsa verde. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) to maintain crispiness.