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  • 2 - boneless, skinless chicken breasts
  • 1 - onion
  • 2 cloves - garlic
  • 1 tablespoons - vegetable oil
  • 3 1/2 ounces - queso fresco, crumbled (or substitute feta cheese)
  • 12 - corn tortillas
  • - oil (for frying)¬†
  • - salt and pepper (to season)
  • Directions:

    Bring saucepan of water and chicken to boil. Reduce heat to simmer for 15-20 minutes, until chicken is cooked. Remove from pan.

    After chicken has cooled, shred with 2 forks and set aside.

    Chop onion and mince garlic. Heat oil in a skillet. Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.

    Mix in chicken and season with salt and pepper. Remove from heat and add in cheese.
    Mix well.

    Soften tortillas in a skillet in a little hot grease for just a few seconds on each side. This makes the tortillas much easier to work with.

    Heat frying oil until small piece of tortilla floats and bubbles.

    Place chicken mixture in each tortilla, roll up tightly and secure with toothpick. I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.

    Turn flautas frequently, cooking 2-3 minutes or until golden.

    Drain on paper towels and serve with sour cream and salsa, if desired.

    Brief Description

    This recipe was a lot of work, so I'll save it for a Saturday instead of during the week; but the flavor was delicious and well worth the effort.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 35 min



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    Posted On:

    July 17, 2014

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