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SideChef
Recipes
Gluten-Free
Easy Chicken Flautas
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Recipe

7 INGREDIENTS • 5 STEPS • 15MINS

Easy Chicken Flautas

5
2 ratings
Chicken Flautas is a quick and easy dish for an appetizer or a light dinner and it can be done in 15 minutes. This recipe uses fewer ingredients but is absolutely more flavorful than you expect. Corn tortillas make the outside really crunchy combined with seasoned shredded chicken and your preference topping will make this dish a perfect light meal.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Chicken Flautas is a quick and easy dish for an appetizer or a light dinner and it can be done in 15 minutes. This recipe uses fewer ingredients but is absolutely more flavorful than you expect. Corn tortillas make the outside really crunchy combined with seasoned shredded chicken and your preference topping will make this dish a perfect light meal.
15MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
4
US / Metric
Shredded Chicken
1/2 cup
Cooked Shredded Chicken
up to 2 cups
6-Inch Corn Tortilla
12
6-Inch Corn Tortillas
up to 16, warmed in a hot pan with a little oil
Canola Oil
1/2 cup
Canola Oil
Toppings
Sour Cream
to taste
Sour Cream
Shredded Iceberg Lettuce
to taste
Shredded Iceberg Lettuce
Pico de Gallo
to taste
Pico de Gallo
Lime
to taste
Limes
cut into wedges
Nutrition Per Serving
VIEW ALL
Calories
611
Fat
33.0 g
Protein
12.8 g
Carbs
70.0 g
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Easy Chicken Flautas
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Add 1-2 Tbsp of Shredded Chicken (1/2 cup) to the top quarter of a 6-Inch Corn Tortillas (12) making sure not to have any too close to the edge or it will spill. Roll it up and skewer with a toothpick to keep it closed. Repeat with remaining tortillas and chicken.
step 2
In a heavy-bottomed frying pan, add the Canola Oil (1/2 cup) and heat over medium heat until shimmering. You can also test the temperature by sticking the end of a wooden spoon into the oil, it’s hot enough when bubbles form as soon as it’s submerged.
step 3
Add the tortillas in 2 batches (or as many will fit), making sure not to crowd them. Cook until golden brown, 3-4 minutes.
step 4
Flip and cook for another 3-4 minutes. Once cooked, transfer to a paper towel-lined plate and remove toothpicks. Repeat with remaining flautas.
step 5
Serve warm, topped with Shredded Iceberg Lettuce (to taste), Sour Cream (to taste), Pico de Gallo (to taste), and a squeeze of Limes (to taste).
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Tags
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Gluten-Free
Lunch
Chicken
Dinner
Quick & Easy
Mexican
Vegetables
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