Mexican Chicken Flautas
- 2 cups grapeseed oil, or as needed
- 6 white corn tortillas, warmed
- ¾ cup shredded cooked chicken breast
- Pour oil into a deep skillet to about ½-inch deep. Heat oil over medium heat to 350°F (180°C).
- Heat a skillet over medium heat. Lay a tortilla into the skillet to warm, about 20 seconds per side. Remove to a flat working surface. Put about 2 tablespoons shredded chicken near an edge of the tortilla. Roll tortilla tightly around the chicken to form a cylinder. Pierce the tortilla with toothpicks to keep closed. Repeat process with remaining tortillas and chicken.
- Fry filled tortillas in hot oil until crisp and golden, about 60 to 90 seconds per side. Remove the flautas from the oil to a paper towel-lined plate to drain. Serve hot.
Vegetarians can replace the chicken with mashed potatoes.
What others are saying
Sam Dalton says:
These flautas were really good. I used basic salt and pepper for seasoning I normally would buy the frozen version, but they were not as good as this.
Randall George says:
I'm fine with these, but because they are so easy to make and my boys devour them like mad, I'm giving extra credit. Definitely added cheese the second time.
Jen the Mighty says:
Very good as a flauta base, but could definitely use something more for the filling. Maybe some pico or cheese. Topped with sour cream or crema they are delicious.