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–+ servings
Flautas de pollo recipe.

Flautas de Pollo

author Maricruz Avalos Flores
16 flautas
This easy flautas de pollo recipe turns leftover chicken into something special! Corn tortillas are filled, rolled, and fried until golden and crispy, then topped with lettuce, onion, radishes, salsa, queso fresco, and creamy guacamole. A comforting Mexican classic everyone loves!
prep 20 minutes
cook 20 minutes
total 40 minutes
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Ingredients 
Cups (US) - Metric

  • 2 cups shredded chicken
  • 16 store-bought corn tortillas
  • 1 large tomato (diced)
  • 1 small onion (diced)
  • 1 jalapeno or serrano pepper (chopped)
  • 4-5 sprigs cilantro (chopped)
  • 1 teaspoon chipotle powder (or paprika)
  • ½ teaspoon cumin powder
  • salt and pepper (to taste)
  • cooking oil (any type you prefer)

For serving

  • iceberg lettuce (chopped)
  • consome sauce
  • onion (sliced)
  • radishes (sliced)
  • fake guacamole (or your favorite salsa)
  • queso fresco (or your favorite cheese)

Instructions
 

Make the chicken filling

  • Heat about 3 tablespoons of oil in a pan over medium heat.
  • Add the onion and chile peppers and cook for about 1 minute, just until slightly soft.
  • Mix in the tomatoes, chipotle powder, cumin, salt, and pepper. Cook until the tomatoes start to break down and look saucy.
  • Add the shredded chicken and cilantro. Cook for about 5 minutes, until everything is well mixed and there’s not much liquid left in the pan.

Assemble & fry the flautas

  • Warm a comal or cast-iron skillet over medium heat. Heat the tortillas until soft and flexible, then keep them stacked inside a clean kitchen towel so they stay warm and pliable.
  • Place a bit of shredded chicken filling on one side of a tortilla and roll it up tightly, making sure it’s snug so it won’t open.
  • Secure each flauta with a toothpick or place it seam-side down. Repeat with the rest of the tortillas.
  • Pour about 1 inch of oil into a large pan and heat it over medium heat.
  • Working in batches, fry the flautas on all sides until golden and crispy.
  • Transfer them to a plate lined with paper towels to remove excess oil. If you used toothpicks, remove them carefully.

Serve

  • Place about 4 flautas on each plate. Top with shredded lettuce and sliced onion.
  • Drizzle with plenty of consomé sauce, add spoonfuls of crema, and garnish with sliced radishes and a sprinkle of queso fresco.
  • Serve right away with guacamole or your favorite salsa, and enjoy that perfect crunch!

Notes

  • Corn tortillas are traditionally used for this recipe because they hold their shape better and provide a nice crispy texture when fried.
  • Warm up the tortillas to prevent them from cracking when rolled.
  • You can also bake these flautas instead of frying! Brush or spray a little oil on top, then bake in a preheated oven at 400°F (200°C) for 10–15 minutes, turning them halfway so they get golden and crispy all over.
  • Flautas freeze beautifully before frying, so make a double batch for easy meals later. They last for up to 3 months.
  • To cook, fry them straight from the freezer until golden and crispy, just give them a little extra time to cook through.
Nutrition Information
Serving: 1flauta wihout toppings | Calories: 166kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 173mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg