Flautas de Pollo with Jalapeño Sour Cream

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    4

  • Calories

    207 kcal

  • Course

    Main Course

  • Cuisine

    Mexican

Flautas de Pollo with Jalapeño Sour Cream

Flautas de Pollo are a traditional Mexican recipe that is easy to make, loved by the whole family, and a great way to use up leftover chicken. These crispy rolled tacos are golden and delicious all by themselves but made even better paired with a tangy jalapeño sour cream.

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Ingredients

Servings

Flautas

  • 2 cups cooked, shredded chicken (see notes)
  • 12 corn tortillas (or more if needed)
  • ½ cup oil for frying

Jalapeño Sour Cream

  • 1 cup Mexican sour cream (see notes)
  • 2 pickled jalapenos
  • 4 tablespoon pickled jalapeño juice
  • salt to taste

Garnishes (Optional)

  • shredded lettuce
  • diced tomatoes
  • avocado slices
  • queso fresco
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Instructions

Flautas

  1. If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.
  2. Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to roll them correctly.
  3. Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).
  4. Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.
  5. Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium-size pan or a cast-iron skillet.
  6. Once the oil is hot, but not smoking, it is time to start frying. The oil should be about 350°F. Use an oil thermometer or throw in a tiny piece of tortilla in the oil. If the oil starts bubbling, then it is ready.
  7. Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.
  8. Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.

Jalapeño Sour Cream

  1. Place the cup of Mexican sour cream in a blender or food processor.
  2. Add the pickled jalapeños, pickled juice, and salt to taste.
  3. Blend until smooth.

Serve

  1. Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with any of the garnishes listed or this jalapeño salsa.
  2. Serve with a salad, arroz rojo or beans.

Notes

  • One large chicken breast usually makes between 10-12 flautas.
  • You can substitute 1 cup of regular sour cream and ¼ cup of milk if you don't have Mexican sour cream.
  • An easy way to cook your own chicken is to cook 2 large chicken breasts or thighs with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred.

    Cooked chicken breast should have an internal temperature of 165°F.

  • Cooked chicken breast should have an internal temperature of 165°F.
  • I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.

    To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time. To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.

  • To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
  • To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
  •  

Nutrition Information

Show Details
Serving 1 flauta Calories 207kcal (10%) Carbohydrates 12.2g (4%) Protein 8.8g (18%) Fat 13.9g (21%) Saturated Fat 3.5g (18%) Cholesterol 29mg (10%) Sodium 124mg (5%) Potassium 88mg (3%) Fiber 1.7g (7%) Sugar 0.9g (2%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 207 kcal

% Daily Value*

Serving 1 flauta
Calories 207kcal 10%
Carbohydrates 12.2g 4%
Protein 8.8g 18%
Fat 13.9g 21%
Saturated Fat 3.5g 18%
Cholesterol 29mg 10%
Sodium 124mg 5%
Potassium 88mg 2%
Fiber 1.7g 7%
Sugar 0.9g 2%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

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