Flautas de Pollo with Jalapeño Sour Cream
Flautas de Pollo are crispy rolled chicken tacos, a classic Mexican recipe made with corn tortillas and shredded chicken. Fried until golden and crunchy, they're easy to make, family-friendly, and perfect for using leftover chicken. Serve them with a tangy jalapeño sour cream for the ultimate flavor.
Equipment
- comal (or griddle)
- pan or cast-iron skillet
- toothpicks
- Tongs
Ingredients
Flautas
- 2 cups cooked, shredded chicken (see notes)
- 12 corn tortillas (or more if needed)
- ½ cup oil for frying
Jalapeño Sour Cream
- 1 cup Mexican sour cream or 1 cup of regular sour cream mixed with ¼ cup of milk
- 2 pickled jalapeños
- 4 tablespoon pickled jalapeño juice
- salt to taste
Garnishes (Optional)
- shredded lettuce
- diced tomatoes
- avocado slices
- queso fresco
Instructions
Flautas
- If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.
- Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to roll them correctly.
- Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).
- 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.
- Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium-size pan or a cast-iron skillet.
- Once the oil is hot, but not smoking, it is time to start frying. The oil should be about 350°F. Use an oil thermometer or throw 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.
- 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
- Place the cup of Mexican sour cream in a blender or food processor.
- Add the pickled jalapeños, pickled juice, and salt to taste.
- Blend until smooth.
Serve
- Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with any of the garnishes listed or this jalapeño salsa.
- Serve with a salad, arroz rojo or beans.
Notes
- One large chicken breast usually makes between 10-12 flautas.
- Cooking Chicken: An easy way to cook your own chicken is to cook 2 large chicken breasts or thighs with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred. Cooked chicken breast should have an internal temperature of 165°F.
- I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
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- Air-Fryer : Lightly oil flautas, place seam side down in the basket (don't overcrowd). Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through.
Nutrition
Serving: 1 flautaCalories: 207kcalCarbohydrates: 12.2gProtein: 8.8gFat: 13.9gSaturated Fat: 3.5gCholesterol: 29mgSodium: 124mgPotassium: 88mgFiber: 1.7gSugar: 0.9gCalcium: 36mgIron: 1mg
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