Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

  • In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

  • Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.

  • Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

127 calories; 5.5 g total fat; 20 mg cholesterol; 135 mg sodium. 12.1 g carbohydrates; 7.7 g protein; Full Nutrition

Reviews (390)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This recipe was excellent. I agree with another reviewer you do need a lot more oil don't be afraid to use a lot it really helps in softening the tortillas. I made a very small batch and cooked it in an 8 x 8 pan all crammed together next time I think that I will use a cookie sheet that has not been greased since the tortillas have been dipped in oil you really don't need it. Doing this I am hoping that I will get them crispy all around perhaps I will even turn them and bake them for a couple of extra minutes. Anyway the taste was great and I will make again!!! I boiled my chicken breasts on the stove until just done and then shredded with forks seemed to work just fine. Thanks for this great recipe!!! Read More
(300)

Most helpful critical review

Rating: 3 stars
01/25/2004
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though. Read More
(28)
539 Ratings
  • 5 star values: 319
  • 4 star values: 150
  • 3 star values: 54
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
01/25/2004
This recipe was excellent. I agree with another reviewer you do need a lot more oil don't be afraid to use a lot it really helps in softening the tortillas. I made a very small batch and cooked it in an 8 x 8 pan all crammed together next time I think that I will use a cookie sheet that has not been greased since the tortillas have been dipped in oil you really don't need it. Doing this I am hoping that I will get them crispy all around perhaps I will even turn them and bake them for a couple of extra minutes. Anyway the taste was great and I will make again!!! I boiled my chicken breasts on the stove until just done and then shredded with forks seemed to work just fine. Thanks for this great recipe!!! Read More
(300)
Rating: 5 stars
01/25/2004
This recipe was excellent. I agree with another reviewer you do need a lot more oil don't be afraid to use a lot it really helps in softening the tortillas. I made a very small batch and cooked it in an 8 x 8 pan all crammed together next time I think that I will use a cookie sheet that has not been greased since the tortillas have been dipped in oil you really don't need it. Doing this I am hoping that I will get them crispy all around perhaps I will even turn them and bake them for a couple of extra minutes. Anyway the taste was great and I will make again!!! I boiled my chicken breasts on the stove until just done and then shredded with forks seemed to work just fine. Thanks for this great recipe!!! Read More
(300)
Rating: 4 stars
07/14/2003
Great great Recipe with a few modifications- First off do not use cheddar cheese-it adds a funky taste. I would recommend a nacho cheese blend. Second you will need a lot more oil than what is suggested for. I ended up using about a tablespoon for every 2 tortillas. When using the corn tortillas you need them as pliable as possible which requires the oil. Read More
(232)
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Rating: 5 stars
01/25/2004
My extremely picky son loves these! I made a bunch and froze them then pulled them out and straight into the oven and they do very well. I used alot more oil than what the recipe said also. Read More
(150)
Rating: 5 stars
01/25/2004
These are wonderful and taste much better than the store bought ones although it did take quite some prep time. I added in chopped green onions garlic/onion powder blk pepper and diced jalepenos (for a kick) left out the white cheese since I didn't have any on hand. Served these with hot sauce they were gone in minutes! Read More
(86)
Rating: 5 stars
07/14/2003
This recipe is always a HUGE hit at my house. To cook the chicken breasts I put a tablespoon of salsa or picante sauce on each breast and broil them for 8 minutes on each side. They come out so moist and tasty. I also use Goya's Con Azafran seasoning in place of the ground cumin. Read More
(79)
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Rating: 5 stars
01/25/2004
This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying in oil. Read More
(71)
Rating: 5 stars
07/14/2003
This is a great recipie for flautas but I decided to use white cheese instead of cheddar. I will continue to make these tasty flautas! Read More
(43)
Rating: 3 stars
01/25/2004
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though. Read More
(28)
Rating: 4 stars
01/08/2011
Yum! My husband & I really enjoyed these!!! To speed prep even further I purchased a rotisserie chicken. I used all of it so I upped the salsa to a 16 oz. jar (Santa Barbara brand roasted pepper chile). I didn't measure the cheese (monterey-jack) or meat mixture - I eyeballed it (just be sure you don't fill your tortillas too full....). I also skipped the frying in oil step. All I did was lightly spray ea. tortilla w/ Pam and heat both sides (5 sec. MAX) in a hot skillet. I then blotted my tortillas to soak up any excess grease (too much oil = sogginess) and proceeded to fill ea. one. I placed all 12 flautas (that's how many tortillas were in the pkg. I purchased) on a cookie sheet & lightly sprayed w/ cooking spray one last time b4 placing in the oven to crisp up. It took dbl. the amt. of time called for to crisp to my liking but the wait was well worth it! Oh and I placed my oven rack near the top for the final 20 min. of baking & I think this helped a LOT. Since I have so much meat mixture left I'm going to freeze it for another batch. Served over a shredded lettuce / chopped tomato salad w/ Mexican rice refried beans & Mike's hard margaritas on the side. To replicate Chevy's flautas (which I LOVE!) I poured melted queso & pineapple chipotle salsa over mine and a bit of jalapeno jelly on the side. My husband spooned salsa over his. Thanks for sharing Arlene. I'm not even going to try HeidiS's chicken taquitos because your flautas were THAT good!:-) Read More
(24)