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Chicken Flautas

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Chicken Flautas

A stand out Taco Tuesday variation!

    • Medium




    For the Flautas

    Enough vegetable oil to come up 1″ in a  skillet

    1 lb. skinless boneless chicken breasts, seasone with salt and pepper

    1 tbs. Chili powder

    1 tbs. garlic powder

    1 tsp onion powder

    1 cup water

    1 cup Cotija cheese, plus some for sprinkling on top

    10 regular size flour tortillas, I love Gallegos brand



    For the Guacamole

    1 large ripe avocado, or two small

    1 large roma tomato, diced

    1/2 cup white onion, diced

    Juice of 1/2 lime

    1 1/2 tsp garlic powder

    salt and pepper to taste


    For the Salsa

    You can use any salsa you are partial too, I will be posting a couple Salsas that I love to make and eat all the time in the near future.

    I also loved pickled carrots with my mexican meals, Herdez makes a wonderful canned version and I will be posting my homemade version soon as well.  I am a big time lover of Mexican food!



    Make the Guacamole  by combining all ingredients in a bowl and mashing with a fork.  cover with plastic wrap and refrigerate while you make the Flautas.


    Cook the chicken, seasoned with salt and pepper in a skillet  at medium high heat until browned and a little pink in the middle still.  Remove from heat and let cool a little, until able to handle with your hands.  Combine the chili powder, garlic powder, onion powder and water in a cup and mix with a fork.  Now shred the chicken with a fork, combine with the water mixture and simmer for 10 minutes, remove from the heat and drain.

    Clean your skillet, add the oil and heat to medium.

    Add 1 cup of the cotija cheese the chicken, then spoon about 1/2 cup onto one end of the tortilla, roll up tightly and hold together with a toothpick, complete rolling all the tortillas before frying and placing them on parchment paper.

    Have a wire rack ready with paper towels underneath for easy clean up, and fry the flautas a few at a time, do not crowd the pan,  until golden brown.

    Serve immediately with the guacamole, salsa, carrots or any other condiments that you like.






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    I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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