A pair of lightly crisped and hand-rolled chicken flautas served with Spanish rice, refried beans and an optional side of jalapeño jelly sauce for dipping.

In a bowl, combine the shredded cooked chicken, shredded cheese, salt, cumin, and pepper. Mix well.

Prepare the Filling

Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side until they are pliable.

Prepare the Tortillas

Place 2-3 tablespoons of the chicken mixture on one end of each tortilla. Roll tightly and secure with a toothpick if necessary.

Assemble the Flautas

In a large skillet, heat vegetable oil over medium-high heat. Fry the rolled tortillas in batches until golden brown and crispy, about 3-4 minutes per side.

Fry the Flautas

Remove the flautas from the oil and place on paper towels to drain excess oil. Serve hot with Spanish rice, refried beans, and jalapeño jelly sauce on the side.

chicken flautas

Recipe information

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