Best 20 Chicken Flautas Recipes

CHICKEN FLAUTAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
• In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
• Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
• Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

CRISPY BAKED CHICKEN FLAUTAS

Steps:

• Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
• Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
• Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

BAKED CHICKEN FLAUTAS

Steps:

• Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
• Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
• Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BAKED CHICKEN FLAUTAS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
• In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
• Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
• Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
• Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

BAKED CHIPOTLE CHICKEN FLAUTAS

Steps:

• 1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

BAKED CHIPOTLE CHICKEN FLAUTAS

Steps:

• Preheat the oven to 450 degrees F.
• Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
• Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
• In a small bowl mix together the canola oil and remaining ground chipotle pepper.
• Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
• Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)

Steps:

• Mix 3/4 cup cheese with chicken.
• Heat tortillas one at a time in a very hot, dry pan until soft.
• Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
• Secure with a toothpick.
• Heat a frying pan containing 1/2 inch oil to 350°F.
• Deep fry flautas until golden and crisp.
• Drain on paper towel.
• Serve topped with warm tomato salsa and crumbled cotija cheese.
• ---Salsa---.
• Mix all salsa ingredients in a sauce pan over medium heat.
• Sauté, stirring all the while, until it just starts to simmer.
• Remove from heat, its ready to serve.
• This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

CHICKEN FLAUTAS AHOGADAS

Steps:

• Fill a large saucepan halfway with water and bring to a boil over high. Thinly slice half the onion crosswise into thin rounds, leaving the remaining onion half in one large piece. Add the onion wedge, tomatillos, chiles and garlic to the boiling water, reduce the heat to medium-low and simmer, stirring occasionally, until softened and tomatillos take on a yellow-green hue, about 10 minutes. Reserve 1 cup cooking water and pour the remaining contents of the saucepan into a colander to drain.
• While tomatillos cool, toss the chicken with the cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Coarsely chop the cooked onion, garlic and chiles, discarding chile stems. Transfer to a blender with 1/4 cup reserved cooking water and blend until chunky. Add the tomatillos and another 1/2 cup reserved cooking water and blend until smooth.
• Heat 1 tablespoon oil in the saucepan over medium. Add the sauce and 1 teaspoon salt. Pour the remaining 1/4 cup reserved cooking water into the blender jar, swirl around to catch any remnants in blender, then pour the mixture into the saucepan. Simmer over low, stirring often, until flavors meld, about 10 minutes. Cover and keep warm.
• While the sauce cooks, wrap the tortillas in a damp dish towel and microwave, 1 minute. Shuffle the tortillas to redistribute the heat, then microwave, 1 minute more. Transfer to a dry dish towel and wrap tightly to keep warm.
• Heat about 1/2-inch oil in a large, heavy skillet over medium-high. To test if it's hot enough, tear off a small piece of tortilla, add to oil and flip after 30 seconds; the tortilla should turn light golden-brown. (You'll need to make sure the oil is properly heated so the flautas become crisp.) Working with one at a time, pull out a warm tortilla and add about 2 tablespoons chicken in a line down the center of the tortilla. Roll tightly and secure crosswise using two toothpicks.
• Once you've rolled all 12 tortillas, gently transfer them to the hot oil using tongs and cook, seam side down, until golden brown on all sides, turning occasionally, about 4 to 5 minutes. (Work in batches to avoid crowding.) Using tongs, tilt flautas over skillet to allow excess oil to drain, then transfer flautas to a paper towel-lined platter and carefully remove and discard toothpicks.
• To serve, divide the sauce among 4 shallow bowls (about 1/2 cup per serving). Divide the flautas among bowls and slather flautas with crema. Top with cheese, sliced onion and cilantro and serve immediately.

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE

Steps:

• FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
• Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
• Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
• Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
• Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
• Drain on paper towels and serve with Chunky Guacamole.
• CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
• Add remaining guacamole ingredients, and gently toss to combine.
• Season to taste with salt and pepper. Serve immediately.

FLAUTAS WITH SHREDDED CHICKEN

Steps:

• In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside.
• Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking).
• In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly.
• Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest.
• Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.

CHICKEN FLAUTAS

Steps:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Combine the chicken, cheese and cumin in a small bowl.
• Place about 1/4 of the chicken mixture on each tortilla.
• Top with 1 tablespoon salsa.
• Roll tightly and secure with a toothpick; brush with oil.
• Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
• Remove toothpicks and serve with guacamole and sour cream if desired.

CHICKEN FLAUTAS WITH BLACK BEANS

Steps:

• 1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
• 2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
• 3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
• 4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
• 5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.
• 6. Baked Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
• 7. Make-Ahead Directions: Prepare filling and shape flautas as directed. Cover; chill for up to 24 hours. Fry or bake as directed. Makes 6 flautas.

CHICKEN FLAUTAS

Steps:

• Bring saucepan of water and chicken to boil.
• Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• Remove from pan.
• After chicken has cooled, shred with 2 forks and set aside.
• Chop onion and mince garlic.
• Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• Mix in chicken and season with salt and pepper.
• Remove from heat and add in cheese.
• Mix well.
• Soften tortillas in microwave for 30 sec.
• Heat frying oil until small piece of tortilla floats and bubbles.
• Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• Turn flautas frequently, cooking 2-3 minutes or until golden.
• Drain on paper towels and serve with creme and salsa, if desired.

EASY CHICKEN FLAUTAS

Steps:

• Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
• Heat oil in a large, heavy saucepan or deep-fryer.
• Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
• Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA

Steps:

• 1. Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
• 2. While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
• 3. Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
• 4. Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.

CHICKEN FLAUTAS

Steps:

• Bring chicken pieces and water to boiling in kettle; lower heat; cover.
• Simmer until fork tender, about 25 minutes.
• Drain; reserve 1/2 cup broth.
• Cool chicken until easy to handle.
• Bone and skin chicken; shred meat.
• Heat lard or shortening in a large saucepan until melted.
• Add onion and garlic; saute 1 minute.
• Stir in cornstarch, salt and pepper.
• Add reserved 1/2 cup of broth, shredded chicken and chilies.
• Stir and cook until very thick and bubbly; remove from heat.
• Heat about 1/4" of oil in a small skillet over medium heat until very hot.
• Saute tortillas one at a time, a few seconds on each side, until limp.
• This will soften tortillas so that they will roll up more easily.
• Do not cook too long or they will become crisp.
• Drain on paper towels.
• Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
• Roll tortilla around filling.
• Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
• Place 2 or 3 flautas, seam side down, in hot oil.
• Saute, turning on all sides until crisp.
• Drain and keep warm while cooking the rest.
• Combine sour cream and milk in small saucepan.
• Heat over very low heat just until lukewarm.
• Spoon over flautas.
• Garnish with fresh coriander or cilantro leaves, if you wish.

EASY CHICKEN FLAUTAS

Steps:

• 1. Pre-heat oven to 400 degrees.
• 2. Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder and salt and pepper in a medium-sized bowl. Mix together well.
• 3. Evenly distribute chicken mixture down center of each tortilla. Roll each filled tortilla up tightly.
• 4. Line a baking sheet with aluminum foil and spray with cooking spray.
• 5. Placed rolled tortillas evenly spaced on baking sheet, seam-side down. Spray tortillas generously with cooking spray.
• 6. Bake for 10 - 12 minutes, or until tortillas become golden brown.

CHICKEN FLAUTAS

Steps:

• 1. Scoop the avocado into a blender. Add the sour cream and juice of 1/2 a lime and plush until smooth. Season with salt.
• 2. Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon of salt. Toss the chicken with 3/4 cup of salsa in a medium bowl.
• 3. Wrap the tortillas in a paper towel and microwave until soft, about 45 seconds. Spoon chicken mixture down the middle of the tortillas. Fold the ends and roll up like a burrito; secure with toothpicks.
• 4. Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until deep-fry thermometer registers 375 degrees. Fry the flautas, turning as needed, until golden brown, 2-3 minutes. Remove with tongs; drain on paper towels and remove toothpicks. Serve with avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.