Chicken Flautas are very easy to make. They are corn tortillas filled with shredded chicken rolled up into a “flute” and fried until they are golden and crispy. I made mine with a small rotisserrie chicken but you can make it with chicken breast if you prefer. The rotisserie chicken is easier because I don’t have to cook it and it also adds extra flavor. Chicken flautas can be served for dinner or even as an afternoon snack.
If you make flautas using boiled chicken breasts the flautas will be bland if you don’t add anything else. The great thing about flautas is you can pretty much add whatever you want to the chicken filling. Or instead of chicken you could use beef or even potatoes. So feel free to get creative! There are so many variations. To these flautas I added a couple of chipotle peppers in adobo. They added a nice flavor without making the flautas too spicy. Next time I make them I will probably do a chicken and cheese filling.
Making flautas can be a little tricky for those who have never made them before but I have learned a couple of tips that have helped me make perfect flautas every time. First off, it is very important that the tortillas are heated on the stove in a comal or skillet and not in a microwave. Trust me, I’ve heated them in a microwave and they came out too soggy and they fell apart very easily. Heating them on the stove in a pan allows them to get soft and pliable without becoming moist and soggy. Secondly make sure you secure the flautas with 1 or 2 toothpicks before frying so the flautas will stay closed or you will end up with a mess.