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.


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


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.)


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


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


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.


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


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.


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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