For the Shredded Chicken Verde

This savory chicken forms the heart of our flautas, simmered in a vibrant salsa verde for maximum flavor.

• 2
  tbsp
  avocado oil – Ideal for high-heat cooking and a neutral flavor.
• 2
  organic chicken breasts, trimmed, tenderized and halved – Choosing organic ensures a higher quality protein. Tenderizing helps the chicken cook evenly and become more succulent.
• 1
  jar
  salsa verde, Trader Joe’s is highly recommended for its fresh, zesty flavor profile. – The key to the “verde” in chicken verde, providing a tangy and slightly spicy base.

For the Flautas

These are the core components that make up the crispy, delightful rolls.

• 3-4
  tbsp
  avocado oil – For frying the flautas to golden perfection.
• 8-10
  tortillas, Siete coconut + cassava tortillas are a fantastic gluten-free and grain-free option, offering a subtle sweetness and excellent flexibility. – The essential wrap for our fillings.
• 1
  can
  refried beans, Siete brand is preferred for its quality ingredients and authentic taste. – Adds a creamy texture and classic Mexican flavor.

Optional Toppings

Elevate your flautas with these fresh and creamy additions.

• Avocado, sliced or mashed for a rich, cooling contrast.
• Dairy-free sour cream, Kite Hill brand is an excellent choice for a creamy, tangy finish without dairy.
• Fresh cilantro, chopped, for a burst of fresh herb flavor.
• Pico de gallo or salsa – For an extra layer of freshness and spice.
• Lime wedges – A squeeze of fresh lime juice brightens all the flavors.

Preparing the Shredded Chicken Verde

1. Heat the Oil: In a medium pot or Dutch oven, warm 2 tablespoons of avocado oil over medium heat. Ensure the oil is shimmering before adding the chicken, but not smoking.

2. Brown the Chicken: Carefully place the halved chicken breasts into the hot oil. Brown each side for approximately 2 minutes. This step helps seal in juices and develop a deeper flavor, even though the chicken won’t be fully cooked through yet.

3. Simmer in Salsa Verde: Pour the entire jar of salsa verde over the chicken. Stir gently to coat the chicken evenly. Cover the pot with a lid and reduce the heat to medium-low. Allow the chicken to simmer for 10-12 minutes, or until it’s fully cooked and easily shreds with a fork. Simmering in salsa verde infuses the chicken with incredible flavor and keeps it moist.

4. Shred the Chicken: Once cooked, remove the chicken breasts from the pot and transfer them to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. For a quicker method, you can use a stand mixer with the paddle attachment on low speed for about 30 seconds. Return the shredded chicken to the pot with the salsa verde to keep it warm and allow it to absorb even more flavor while you prepare the flautas.

Assembling and Frying the Flautas

1. Warm the Tortillas: It’s crucial to warm the tortillas before filling to make them pliable and prevent cracking. You can do this quickly over an open flame for a few seconds per side until soft and slightly charred (be careful!), or in a dry skillet over medium heat without oil until they are soft and flexible. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.

2. Fill and Roll: Take a warm tortilla and spread a generous spoonful (about 1-2 tablespoons) of refried beans across one side. On top of the beans, add a small portion of the shredded chicken verde. Do not overfill, as this can make rolling difficult and cause the flautas to burst. Roll each tortilla tightly from one end to the other, creating a compact cylinder. A tight roll is key to keeping the filling secure and achieving that classic flauta shape.

3. Heat Oil for Frying: In a large, sturdy skillet (cast iron works wonderfully), heat 3-4 tablespoons of avocado oil over medium-low heat. You want enough oil to fry the flautas without deep-frying them. The oil should be hot enough to sizzle gently when a corner of a tortilla is dipped in.

4. Fry to Crispy Perfection: Carefully place the rolled flautas into the hot skillet, seam-side down first. This helps to seal the tortilla and prevent unraveling. Fry for 3-5 minutes per side, or until they reach your desired level of crispiness and a beautiful golden-brown color. You may need to do this in batches to avoid overcrowding the skillet. Once cooked, transfer the flautas to a plate lined with paper towels to drain any excess oil.

5. Serve and Enjoy: Arrange the crispy flautas on a serving platter. Garnish generously with your choice of toppings: a dollop of dairy-free sour cream, fresh slices of avocado, and a sprinkle of chopped fresh cilantro. For an extra kick, a squeeze of fresh lime juice is always a welcome addition. Serve immediately and savor the incredible flavors and textures!

Why You’ll Love These Flautas

• Irresistible Crunch: Each bite delivers a satisfying crispiness that’s truly addictive.
• Flavorful Filling: The combination of zesty chicken verde and creamy refried beans is a match made in heaven.
• Versatile Meal: Perfect as a main dish, appetizer, or even a hearty snack.
• Simple to Make: With straightforward steps, even novice cooks can master this recipe.
• Customizable: Easily adapt the toppings and fillings to suit your taste preferences.
• Family-Friendly: A crowd-pleaser that appeals to both kids and adults.

Tips for Perfect Flautas Every Time

Achieving restaurant-quality flautas at home is easier than you think with these helpful pointers:

• Don’t Skip Warming Tortillas: This is crucial! Cold tortillas will crack when rolled. Warm them thoroughly until they are soft and pliable.
• Control Filling: A common mistake is overfilling. Use just enough chicken and beans to form a slender roll; too much will make them difficult to roll and prone to breaking.
• Roll Tightly: A snug roll keeps the flautas from falling apart during frying and ensures a uniform shape.
• Seam-Side Down First: Always place the flautas seam-side down into the hot oil. This helps to “glue” the seam shut as it cooks, preventing it from unraveling.
• Mind the Oil Temperature: Medium-low heat is ideal. If the oil is too hot, the tortillas will brown too quickly without fully crisping up; if too cool, they’ll absorb too much oil and become greasy.
• Drain Properly: After frying, immediately transfer flautas to a wire rack set over paper towels. This allows air circulation and prevents them from getting soggy.
• Serve Immediately: Flautas are best enjoyed fresh off the pan when they are at their crispiest.

Serving Suggestions

Enhance your flautas experience with these delicious accompaniments:

• Classic Sides: Serve with a side of Mexican rice, cilantro lime rice, or a simple green salad.
• Dips & Sauces: Beyond the recommended avocado and sour cream, consider serving with fresh guacamole, pico de gallo, a mild salsa roja, or even a spicy queso dip.
• Fresh Elements: A squeeze of fresh lime juice and extra chopped cilantro always brighten the dish.
• Vegetable Boost: Offer a side of grilled corn or black bean and corn salsa for added texture and flavor.

Variations & Customizations

Feel free to get creative with your flautas!

• Protein Swaps:
  • Beef: Use seasoned ground beef or shredded barbacoa for a richer flavor.
  • Pork: Carnitas or shredded pork cooked in a green chili sauce would be excellent.
  • Vegetarian: Replace chicken with crumbled tofu, seasoned lentils, or extra beans and sautéed vegetables like bell peppers and onions.
• Cheesy Goodness: Mix in some shredded Monterey Jack, cheddar, or a dairy-free cheese alternative into the chicken filling for an extra creamy texture.
• Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken verde for more heat.
• Different Salsas: Experiment with different types of salsa, such as a smoky chipotle salsa or a mild tomato salsa, to change the chicken’s flavor profile.
• Baking or Air Frying: For a lighter alternative, brush the rolled flautas with a little oil and bake them at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.

Storage and Reheating

Have leftovers? Here’s how to keep them delicious:

• Storage: Store cooked flautas in an airtight container in the refrigerator for up to 3 days. The crispiness will diminish slightly.
• Reheating: For best results, reheat flautas in an oven or air fryer rather than a microwave.
  • Oven: Place flautas on a baking sheet and reheat at 350°F (175°C) for 10-15 minutes until heated through and re-crisped.
  • Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes.
• Freezing (Uncooked): You can prepare and roll the flautas, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 1 month. Fry from frozen, adding a few extra minutes to the cooking time.

Frequently Asked Questions (FAQs)

What exactly is a flauta?

A flauta (Spanish for “flute”) is a popular Mexican dish consisting of a rolled-up corn or flour tortilla filled with various ingredients, typically shredded meat or cheese, then fried until crispy. They are often served with a variety of toppings.

Can I use flour tortillas instead of corn?

Yes, you can! Flour tortillas will give you a slightly softer, chewier texture compared to the traditional crispiness of corn tortillas. Ensure they are warmed adequately to prevent cracking when rolling.

How do I make the chicken extra tender?

Tenderizing the chicken breasts before cooking (by pounding them slightly) and simmering them in liquid (like the salsa verde) helps them cook more evenly and become incredibly tender, making them easy to shred.

What if my flautas unravel while frying?

This usually happens if the tortilla wasn’t rolled tightly enough or if it wasn’t placed seam-side down first. You can secure them with a toothpick while frying, but generally, starting seam-side down helps prevent this.

Can I make these ahead of time?

While best served fresh for maximum crispiness, you can prepare the shredded chicken verde and refried beans a day or two in advance. Store them separately in airtight containers in the refrigerator. Assemble and fry the flautas just before serving.