One more day on my Mexican kick please! You can’t even believe how easy this recipe is. At least I couldn’t believe it. I remember eating flautas in high school. Like begging and begging my mom to buy them at Costco, and then once she had given in to our pleas, my brother and I would heat them up and gobble down the slightly soggy, sad little flautas for our after school snack.
Well, now I eat a far more fresh, delicious and grown up version at our neighborhood Oaxacan restaurant and they are a favorite of mine and of my kids. I feel like they are crispy little cigars of deliciousness! And certainly perfect finger food for game day, right??
But the fact that there are only a couple ingredients in the recipe is AMAZING! I also love that you could prep the chicken the day before and then have to do nothing but roll the chicken in tortillas and fry them before you want to serve them.
We had these earlier in the week, but they were so popular (and happened to fit Pia’s allergy list) so they made another premier during our Grammy Red Carpet Gaping. There is nothing like eating deep fried food while watching Taylor Swift in that size nothing gorgeous metallic gown and Beyonce in that fishnet leotard. WOWZA!!!! Anyways….
I would like to point out that these are dairy free unless you ADD dairy to the top (queso fresco or sour cream).
I have to admit that this week will really have an emphasis on the impending superbowl, Snacks, Sweets and lots of easy finger food! Plus I will do a roundup of Superbowl recipes (including all of the best of past years.) So get ready for lots of delicious moments this week!!
For the Creamy Spicy Avocado Sauce:
Combine the ingredients in the jar of a blender and puree until it is really smooth. Season to taste with kosher salt. Chill until ready to use.
For the Flautas:
Fill a large pot with salted water and add the chicken breasts. Boil the chicken breasts until they are cooked through, about 20 minutes. Remove the chicken and let it cool until you can handle it comfortably. Remove the skin and bones and shred the meat with a fork. Set it aside and use the chicken broth for something else.
Now roll 2 tablespoons of chicken into a corn tortilla until it is a tight “cigar”. Use a toothpick to secure the cigar.
When they are all rolled up, prepare the oil.
In a large heavy skillet, heat ¼ inch of oil over medium heat. Add the flautas 4-5 at a time and cook them until they are golden brown and crispy on all sides, turning them as they cook. Continue to cook the rest of the flautas, adding more oil as needed.
Serve the flautas hot on a platter with a bowl of avocado sauce for dipping, or over a bed of shredded lettuce with cotija, salsa and sour cream and the avocado sauce over the top.
Recipe: Chicken Flautas with Spicy Avocado Sauce
- Chicken Flautas:
- 2 large chicken breasts with skin and bone
- 24 corn tortillas
- vegetable oil for frying
- Creamy Spicy Avocado Sauce:
- 2 ripe avocado
- 1/4 cup yellow onion, cut into pieces
- ½ a lemons juice
- 6 tablespoons cilantro
- 1 jalapeno, chopped
- 1 clove garlic
- 2 tablespoons water
- kosher salt to taste
- For serving: shredded lettuce, pico de gaillo, cojita cheese and sour cream and hot sauce.
- For the Creamy Spicy Avocado Sauce:
- Combine the ingredients in the jar of a blender and puree until it is really smooth. Season to taste with kosher salt. Chill until ready to use.
- For the Flautas:
- Fill a large pot with salted water and add the chicken breasts. Boil the chicken breasts until they are cooked through, about 20 minutes.
- Remove the chicken and let it cool until you can handle it comfortably. Remove the skin and bones and shred the meat with a fork. Set it aside and use the chicken broth for something else.
- Now roll 2 tablespoons of chicken into a corn tortilla until it is a tight “cigar”. Use a toothpick to secure the cigar.
- When they are all rolled up, prepare the oil.
- In a large heavy skillet, heat ¼ inch of oil over medium heat. Add the flautas 4-5 at a time and cook them until they are golden brown and crispy on all sides, turning them as they cook. Continue to cook the rest of the flautas, adding more oil as needed. Remove the toothpicks after you have fried.
- That’s it!
- Serve the flautas hot on a platter with a bowl of avocado sauce for dipping, or over a bed of shredded lettuce with cotija, salsa and sour cream and the avocado sauce over the top.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12
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I say bring on all the Mexican!
These are so my thing, Heather! I love the spicy avocado sauce with the flautas. That is just perfection right there! Simple and gorgeous!
Thank you Teighan!! these are so my thing too- I feel like I could eta them every day!
Heather, your flautas look scrumptious! We just adore flautas and quesadillas at our house and I can’t wait to try your recipe. Thanks for sharing. Pinned!
This looks like a crowd pleaser. Must make for Super Ball Party.
That avocado sauce is calling my name!
AHHH I want that entire spread of flautas!! They look AMAZING and these photos are gorgeous!! I really need some Mexican food now! Good thing I’m headed to Austin on Thursday! Haha 😉
Thanks Julie! Eat some tacos and Queso for me in Austin Please!!!
I love Mexican food! This flautas look so yummy and crunchy!
The perfect finger foods!! Love these Heather!!
These looks so amazingly good! I want them now!
These look absolutely incredible!!!
Do you deliver? These flautas look and sound so amazingly delish! No fork needed!
I’m a sucker for flautas, we eat them all the time at our house. Yours are drop dead gorgeous!
These flautas look totally delish! Love the avocado sauce!
I don’t think I’ve ever ordered flautas in a Mexican restaurant or made them at home. What was I missing? Chicken, fried tortillas, spicy avocado sauce – sign me up!
You can keep on this Mexican food kick as long as you want, Heather.
I just want to say your pictures are awesomely amazing!
thank you Leslie!!!
How funny, I looooved flautas when I was in H.S. too. I’ve only made them once, you’re right, they were easy! I need to make them again and use this recipe.
I could eat Mexican forever.
These flautas look incredible, love the spicy avo sauce!
Danngggg those flautas look absolutely amazing! Great job 🙂
Happy Valley Chow
You can never post too much Mexican food for me!
I can’t go to my fav Mexican restaurant without ordering a batch of flautas, they’re a serious a addiction for me. They definitely don’t look as good as these though! Gorgeous!
These would be perfect for Super Bowl Sunday! Super easy and great presentation!!
This is exactly the way I make my Flautas. I do poach my chicken in broth instead of boiling and use skinless/boneless chicken. The results are the same.
I serve them with refried beans and Spanish rice, can’t tell you the raves I get not to mention people asking me to make the all the time.
The avocado sauce with be the finishing touch from now on.
Spicy Avocado Sauce? Yes please. These look delicious and so easy.
These are GORGEOUS!! Ok I need to make these with the huge butternut squash I have left over!
That is an amazing idea Samantha- I will have to make veggie flautas too!
I hate frying… (love the way it tastes though) but this looks more like a simple saute- LOL! Pinned!
These chicken flautas look so tasty, I am not sure I could make them, but I sure would enjoy them. Great pics. as well. Thanks.
can you imagine the look on the guys faces if this was served instead of chips & dips?
oh I bet I could get them to fix a few things around the house for sure!
have to share these on my friday link round up!
Hi Heather, your flautas look amazing, however it seems from the picture that you are using flour tortillas and not corn tortillas. the flavor is totally different. I’m definitely going to make these for the super bowl.
I used WHITE corn tortillas Lydia!
Love these flautas ~ especially with that creamy avocado sauce!
OHMYWORD… I don’t know whether to bathe in them or eat them. They look fantastic! Love your site, too!
I tried this last night and my tortillas must have been too dried…gave up after a few failed to roll and made tostadas 🙂 The avocado sauce is amazing! What brand of tortillas did you use?
Sara- I used Trader Joes White corn tortillas and they were very easy? Sorry that happened. did they crack? I hope you have better luck with a different brand!
Thanks for the advice, mine did crack 🙁 I’m headed to TJs today and will pick some up!
You have to heat the tortillas up a bit before you use them… If you try to use them straight out the bag they crack
WHAT. Give these to me now. And I mean now.
Thank you for the nice recipe. Have a Great Weekend!
I started salivating when I saw these. I am on a Mexican food high since returning from Los Cabos on Monday. Feel like cooking everything Mexican. Delicious.
I just made this super simply full of flavor recipe!!! It looked beautiful on the plate and everyone wanted seconds……. That’s when you know it’s good! The avocado was perfect and everyone wanted the recipe when they left! Thank you for a fun and easy dinner
Woo Hooo Amy!!!! this makes me over the moon happy!!!
Hi Heather, this look’s amazing :)~ yeah, that’s drool. I can’t wait to try these. Your pictures are also amazing. Thank you for sharing.
Thank you so much Esther!
Don’t do as I did and leave the burner on with oil still in the pan. Nearly started the whole kitchen on fire and singed my hair and eyebrows! Yikes! Very delicious and worth the near-fire experience!
I modified the recipe quite a bit however it is very tasty and a great idea. The only problem I had was the tortillas tearing apart when I tried to fry them. Any suggestions?
This is just a result of the brand of tortillas that you tried. You want to find some that are really flexible!
You can make them soft by placing a wet paper towel around a few and microwaving them for 10-15 seconds. It softens them up. Another way is to heat up the oil in the pan and place them in the oil for five seconds on each side, or until you see them soften- just before they start to bubble, turn them.
Chicken flautas are my families favorite, I have a large family! The easiest way for me to make a huge batch of flautas(45-48), is by using an already roasted whole chicken from your supermarket deli and shredding it, any yellow corn tortilla will work, just fry slightly in oil , place on paper towel to drain and cool, place shredded chicken in center of cooled corn tortilla, roll with seam down on cookie sheet and bake at 350 oven for 20 minutes and turn over and bake for another 20 minutes til crispy and golden brown , you can do this hours ahead and just bake before your meal.
Thank you for the tip! I work full-time and also am a full-time student, so being able to prepare ahead of time is key to eating anything at home.
These look amazing! I have not visited your site in awhile due to food allergies of my kiddos and hubby. What a surprise I got when I returned (thinking I could perhaps modify some of your amazing dishes) to find you are going through the same journey! Wishing you all the best along the way… 😉
I am so happy Jane that I might be able to help! I am also working on a huge cookbook right now that should be a good fit as well!
the instructions for the avocado sauce will not print out for me. I have tried it several times.
Hi Brenda- it’s all working fine? maybe try a different browser?
While this presentation is amazing, and I’m sure they taste amazing, these are taquitos. Flautas are made with flour tortillas, taquitos are made with corn tortillas.
Thank you Sarah for the information 🙂
Can I fry in Olive oil or Coconut oil?! I don’t keep those other kinds of oils in my house!
yes! of course!
How much lemon juice am I suppose to use? It doesn’t specify
It’s a bout a tablespoon Dee 🙂
What I love to do with the chicken is.. I put the already cooked chicken in a pan add some of the chicken broth. Not too much just so it won’t be so dry. Then I add chopped tomatoe & onion.
Love the simplicity of your recipe!
For a more authentic kick, feel free to add ripe tomatoes( cut in half), white onions ( cut in half), jalapeño (cut in half), and garlic while cooking the chicken. Keep the salt! what we do once the chicken has cooled down we shred it and put it in a pan with a bit of oil, more raw onion and seasonings. This recipe adds more flavor to flautas and will leave you wanting more:)
Thank you for posting!
If making flautas ahead for a party… how do you suggest rewarming them?
in the oven at 350 degrees until hot!
These were so yummy! We made our New Years theme Mexican a few years back and I made these(forgot to comment). Everyone loved them and their was not one left on the platter. Such a beautiful presentation with all the colors. The Avocado sauce was quite a hit- people asked for the recipe!