Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream

Crispy rolled tacos are filled with tender chicken and fried until golden and delicious in these simple and crunchy chicken flautas with jalapeño sour cream.

Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream #flautas #chickenflautas

Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream

Do you have some leftover shredded chicken sitting in your fridge? Or did you recently make my Instant Pot Savory Shredded Chicken? Well, either way you are in luck! Today’s recipe is an amazingly easy and delicious dish that will put all of that shredded chicken to good use.

You may have heard of these crispy, tasty goodies I am sharing with you today referred to as taquitos or rolled tacos, but in Mexico they are called flautas.

Flautas literally means flutes in Spanish. They are given this name because their slender, tube-like shape resembles the musical instrument.  They are traditionally made with corn tortillas, stuffed with some sort of filling, rolled up tightly, and then fried until crispy.

It is their very shape and simplicity that make these an especially great food for kids. On the other hand, adults love flautas too because of the endless amount of fillings and toppings that can dress them up.

Chicken Flautas

Today’s recipe for Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream is just one of the many different ways I know to prepare these crunchy, fried delights (which can only mean I will share other variations with you in the future).

Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream are one of my favorite ways to prepare flautas. They are reminiscent of my days growing up, especially because of my mom’s super easy sour cream sauce that she would make for us to dip the flautas in.

I also love these because, like I said earlier, you can use up any leftover shredded chicken you may have on hand. The combination of the tender chicken and crispy tortillas is delicious. Besides, using leftover chicken makes the dinner preparation process so much easier and less stressful.

So let’s get to making Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream.

Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream #flautas #chickenflautas

How to Make Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream

To begin, you will need about 2 cups of cooked, shredded chicken and about 12 corn tortillas. If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.

Heat a comal (a griddle like the one shown here) over medium heat. Once hot, warm up each of the tortillas until soft and malleable. Be careful not to let them crisp up or it will not be possible to roll them correctly.

Tortillas on comal #flautas

Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla. (Did you know tortillas have a front and back? The back is the side that has the heavier marks from the machine in which they were made. My mom would always tell me the ugly side goes in and the pretty, presentable side faces out. This is the same for tacos.)

Stuffing flautas with chicken #flautas

Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling, see the picture below.

Stuffing flautas with chicken #flautas

Once you have used up all of your meat, heat about a half inch of oil (I use vegetable oil or olive oil) on medium heat in a heavy medium sized pan or a cast iron skillet.

Once the oil is hot, but not smoking, it is time to start frying. An easy way to check if the oil is hot enough is by throwing in a tiny piece of tortilla in the oil. If the oil starts bubbling then it is ready.

Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.

Frying flautas

Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.

Fried flautas #chickenflautas

Jalapeño Sour Cream

While the flautas drain and cool slightly, prepare the jalapeño sour cream.

Begin by placing a cup of Mexican sour cream in a blender or food processor. Add two pickled jalapeños, four tablespoons of the pickled juice, and salt to taste. Blend until smooth.

Ingredients for jalapeño sour cream

Remove the toothpicks from the flautas, you don’t want anyone getting an overly crunchy surprise.

Serve your flautas with a drizzle of the jalapeño sour cream on top or on the side for dipping. My kids do not have any of this spicy sour cream. The beauty of these though is that they taste great with just regular sour cream, fresh avocado, dipped in ketchup (my kids idea not mine) or another type of salsa like this jalapeño salsa.

Your Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream are ready to eat. Serve them with a salad, beans or rice for complete meal.

Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream #flautas #chickenflautas

I hope you enjoy!

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Simple and Crunchy Chicken Flautas with Jalapeño Sour Cream
Servings: 3
Author: Gemma from Everyday Latina
Ingredients
Flautas
  • 2 cups cooked, shredded chicken
  • 12 corn tortillas (or more if needed)
  • oil for frying (either vegetable or olive oil)
  • toothpicks
Jalapeño Sour Cream
  • 1 cup Mexican sour cream (see notes)
  • 2 pickled jalapeños
  • 4 tbsp pickled jalapeño juice
  • salt to taste
Instructions
Flautas
  1. If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.

  2. Heat a comal (a griddle like the one shown here) over medium heat. Once hot, warm up each of the tortillas until soft and malleable. Be careful not to let them crisp up or it will not be possible to roll them correctly.

  3. Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).

  4. Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.

  5. Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.

  6. Once the oil is hot, but not smoking, it is time to start frying.*

  7. Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.

  8. Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.

Jalapeño Sour Cream
  1. Placing a cup of Mexican sour cream in a blender or food processor. Add the pickled jalapeños, pickled juice, and salt to taste.*

  2. Blend until smooth.

  3. Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with fresh avocado or this jalapeño salsa.

  4. Serve with a salad, rice or beans.

Recipe Notes

*It is very easy to make more flautas, all you need is more chicken and tortillas. For a better estimate, one chicken breast usually makes between 10-12 flautas.

*An easy way to check if the oil is hot enough is by throwing in a tiny piece of tortilla in the oil. If the oil starts bubbling then it is ready.

*You can also use a cup of regular sour cream and 1/4 cup of milk if you don't have Mexican sour cream.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

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4 Comments

    1. everydaylatina Author

      I’ve never tried freezing them but I would fear the tortillas would get soggy. But perhaps you could try it and stick them in the oven to reheat. This is what I usually do when I have some leftover in the fridge. It works great for refrigerated ones, you can stick them in the oven or a toaster oven until heated through. You can also reheat them in the microwave but the tortilla does get a little soft.

      Reply
    1. everydaylatina Author

      There are a few steps to them, but really they are simple and you get faster the more you make them. I love how they taste and my kids love them too!

      Reply

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