Ingredients
Equipment
Method
- Place the chicken breasts in a pot and cover them with water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Alternatively, you can boil the chicken in salted water until fully cooked. Once cooked, remove the chicken from the water and let it cool slightly. Shred the chicken using two forks.1 pound boneless, skinless chicken breasts
- While the chicken cools, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1/2 cup finely chopped yellow onion, 2 cloves garlic, minced
- Add the shredded chicken to the skillet with the onions and garlic. Stir in the chili powder, cumin, salt, and pepper. Cook for 2-3 minutes, stirring to combine the spices with the chicken. Stir in the drained green chilies and chopped cilantro. Cook for another minute until everything is well combined and heated through. Remove the skillet from the heat.1 pound boneless, skinless chicken breasts, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 1 (4-ounce) can diced green chilies, drained, 1/4 cup chopped fresh cilantro
- This step is crucial for preventing the tortillas from cracking when rolled. You can do this a few ways:
- Microwave Method: Stack the corn tortillas on a plate, cover with a damp paper towel, and microwave for 30-60 seconds until warm and pliable.
- Stovetop Method: Lightly brush each tortilla on both sides with a little water or vegetable oil. Heat them in a dry skillet over medium heat for about 20-30 seconds per side until they are soft and flexible.
12-16 corn tortillas - Lay a warm tortilla flat. Spoon about 2-3 tablespoons of the chicken mixture in a line along one edge of the tortilla. Tightly roll the tortilla around the filling to create a sealed cylinder. Secure the seam with a toothpick if needed, though often a tight roll is sufficient. Repeat with the remaining tortillas and chicken filling.12-16 corn tortillas
- Pour vegetable oil into a large, deep skillet or Dutch oven, ensuring there’s enough oil to submerge at least half of each flauta. Heat the oil to 350°F (175°C). Carefully place 3-4 flautas into the hot oil, seam-side down, without overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Use tongs to turn them gently.2-3 cups vegetable oil, for frying
- Once golden and crisp, remove the flautas from the hot oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. Remove any toothpicks before serving.
- Serve your freshly made Chicken Flautas immediately with your favorite toppings like shredded lettuce, diced tomatoes, a dollop of sour cream, salsa, guacamole, or a sprinkle of shredded cheese.
Notes
Store in an airtight container lined with paper towels in the refrigerator for up to 2-3 days. Reheat in oven at 375°F for 8-10 minutes or air fryer for 5 minutes for crispiness. Avoid microwave.