Flautas

My mom used to make flautas all the time when I was younger and I never truly appreciated them until now that I’m a wife and cook often.

This is an easy recipe and it’s even easier when I shred my chicken in the slow cooker the night before using this recipe.
You can also boil a whole chicken and shred it later or buy a rotisserie chicken and shred it and add garlic salt to the chicken for more flavor. I encourage you to season with garlic salt to your liking, it will give the chicken more flavor.

Ingredients:

  • Shredded chicken
  • Corn Tortillas
  • Canola Oil or vegetable oil
  • Toppings (Lettuce, tomatoes, avocados, shredded cheese, sour cream, salsa, etc.)

Directions:

Heat up a skillet with 1/4 cup of oil and once it’s hot, place a few tortillas in the skillet and flip them to soften them up. All they need is a few seconds. (My mother says you can also heat a dozen tortillas at a time in the microwave to soften them up.)

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Once you take the tortillas out of the oil, you’ll place your shredded chicken in the middle and tuck and roll.

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To keep the flautas in place, use toothpicks and place them in the oil.

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You want the flautas a golden color so after a few minutes, you will rotate them. Don’t be discouraged if they are not perfectly rolled. After a few tries, you will get the hang of it.

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Make sure you are cooking them on medium to high heat and continue rotating them to cook thoroughly.

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Depending on how much shredded chicken you are using, you will make a good amount of flautas to serve. These are perfect for lunch, dinner or a potluck.

Personally, I like to top mine with lettuce, cheese, salsa, sour cream and avocado slices.

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I hope this recipe was easy to follow and you have a chance to make them someday!

From my kitchen to yours,

-R. Garcia

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Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

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