Chicken Flautas

Made with Original Soft Corn & Wheat Tortillas

Crunchy, savory, and utterly delicious! Try our Chicken Flautas, made with Maria & Ricardo’s Original Soft Corn & Wheat Tortillas. Prepare for a storm of Mucho Goodness!




15 min


30 min

Products used
Original Soft Corn & Wheat Tortillas

Original Soft Corn & Wheat Tortillas

Recipe for CHICKEN FLAUTAS Made with Maria and Ricardo´s Original Soft Corn & Wheat Tortillas


For the Chicken:
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, finely chopped, plus
1 tablespoon adobo sauce from can
15 oz. can crushed tomatoes, preferably fire roasted
1 teaspoon oregano
1 tablespoon vinegar (white, red, or cider)
½ cup chicken stock (or ½ cup water and 1 bouillon cube)
Salt and pepper to taste
4 cups shredded chicken (1lb, from 1 ½lbs fresh chicken)
For the Flautas:
Maria and Ricardo´s Original Soft Corn & Wheat Tortillas
2 cups (8oz) shredded cheese (cheddar, Monterey jack, or your favorite blend)
Vegetable oil for frying or brushing
Optional Toppings:
Sour cream or Mexican crema
Pico de gallo
Shredded lettuce
Crumbled queso fresco


In a medium skillet, sauté the chopped onion in olive oil over medium heat until softened, which should take about 3 minutes. Stir in the minced garlic and cook for about 30 seconds.
Add the chopped bell pepper, adobo sauce, diced tomatoes, dried oregano, vinegar, chicken stock, and season with salt and pepper to taste. Cook for 5 minutes.
Blend the mixture in a blender or with a handheld blender until it becomes smooth.
Return the sauce to the skillet and add the shredded chicken. Cook for an additional minute until the chicken is heated through.
Warm 4 Maria and Ricardo´s Original Soft Corn & Wheat Tortillas at a time in the microwave until they are lightly warmed and soft, about 15 seconds. Keep the warmed tortillas covered with a kitchen towel to keep them soft.
Lay out a tortilla on the counter. Place 1/3 cup of the chicken filling and 2 tablespoons of shredded cheese across the lower third of the tortilla.
Roll up the tortilla tightly into a cylinder and secure it with a toothpick.
Repeat the process with the remaining tortillas.
For Frying Flautas: Heat about 1/2 inch of oil in a pan (preferably one with high sides) to 340°F. Cook the flautas in batches, about 4 at a time, until they are golden brown on both sides, which should take about 2 minutes per side. Drain the cooked flautas on paper towels.
Remove the toothpick before serving. Flautas can be served plain or with your favorite Mexican toppings, such as guacamole, avocado crema, sour cream, Mexican crema, pico de gallo, shredded lettuce, or queso fresco.
Enjoy your delicious Chicken Flautas!
Baking Flautas:
Preheat the oven to 425°F.
Place the flautas on a baking sheet and brush both sides with oil.
Bake until they become golden brown and crispy, about 10-12 minutes.
Air Fryer Flautas:
Brush both sides of the flautas with oil or spray them with cooking spray.
Place them in the air fryer in a single layer and cook at 400°F until they turn golden and crispy, about 6-8 minutes. Flip the flautas halfway through the cooking time.

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