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Chicken Flautas

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Difficutly: very easy
Time: 45 Min
Portion: 6 servings

  • 6  10-inch  flour tortillas
  • 1/2  cup  chopped onion (1 medium)
  • 1  clove  garlic, minced
  • 1  tsp.  cooking oil
  • 2  cups  shredded cooked chicken
  • 1  cup  canned black beans, rinsed and drained
  • 1/2  cup  bottled salsa
  • 1/2  cup  shredded Mexican cheese blend (2 ozs.)
  • 2  Tbsp.  snipped fresh cilantro or oregano
  •     Cooking oil for frying
  • 3  cups  shredded lettuce
  •     Purchased guacamole (optional)
  •     Bottled salsa (optional)
  •     Dairy sour cream (optional)
  •     Cilantro leaves (optional)


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.


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