I surely can’t be the only one to whom chicken flautas are a serious, dedicated food love. Corn tortillas rolled tightly around filling of your choice (chicken here, but beef or potato fillings are common) then fried until crispy golden delicious is achieved?? I mean, COMEON.

This video was the second collaboration we did at the Tastemade studios in Santa Monica last week. If you don’t already know her, Sara from Average Betty is awesome. Her recipes are solid and her videos are funny. We had a great time cooking together with this flautas recipe and Sara’s guacamole. Check out her YouTube channel here!

For more filling ideas, try beef taco filling, Sara’s potato taco filling, shredded pork al pastor, even bean and cheese!




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  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 8 corn tortillas (might want a few extra in case of cracking)
  • 1 boneless, skinless chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 cup frying oil (corn, canola, peanut)


  1. Poach the chicken breast by putting in a saucepan with enough water to cover along with the salt. Cover. Bring to a boil, then turn off the heat and allow to stand covered, for 10-15 minutes (longer won’t hurt, either). Drain and cool.
  2. Shred the meat by hand and mix in the chili powder and black pepper.
  3. Soften the tortillas by microwaving or heating in a dry skillet. If they are not very fresh, you may need to sprinkle with a bit of water. Soft, warm, moist tortillas will roll up tight without cracking; hard, dry or cold tortillas will not.
  4. Place 1-2 tablespoons chicken onto the lower third of a tortilla and roll it up tightly around the filling. The tortillas should be soft and damp enough to stay rolled up, when laid seam-side down. If they pop open, stick a toothpick through the flautas.
  5. Heat the oil to about 350ºF in a large skillet (about 1/2 inch of oil).
  6. Place flautas in the oil seam-side down and fry 2 minutes. Turn and fry another 2 minutes.
  7. Drain and serve with guacamole, salsa, sour cream, or cheese on top.

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  1. Keith on March 28, 2013 at 1:08 pm


    You so have that right!!! Flautas are a food group of their own in my house. The filling options are almost endless. And they are a great way to use up leftovers of pretty much anything.

    A tip for you and your fans. These freeze very well. I make them in large batches often and keep my freezer stocked.

    Follow the instructions to step 4. Lay them on a cookie sheet seam side down and freeze them til solid. Transfer to a ziploc bag and store. To finish them, just thaw to room temp and continue with the instructions at step 5.

    I have a new batch in the works for this week. Chicken and Chorizo this time. Something about that combo just seems to work well together.

    • Hilah on March 29, 2013 at 1:10 pm

      Thank you! Love the freezing tip. Makes perfect sense of course, since frozen taquitos have been in every family’s freezer since the dawn of frozen taquitos.

  2. Cynthia on May 30, 2013 at 11:13 pm

    I thought they were made with flour tortillas ?

    • Hilah on June 1, 2013 at 2:06 pm

      It’s a regional difference in name. In Texas, flautas are made with corn tortillas and you rarely even see them made with flour tortillas. In California and other places, flautas are with flour and taquitos are with corn.

  3. Rutager on November 22, 2013 at 12:36 pm

    This video gave me priapism

    • Hilah on November 22, 2013 at 1:41 pm

      Ruh-roh. That is a serious condition, sir.

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