Chicken Flautas

Ingredients

• 3 cups (about 420 g; from 2 chicken breasts)shredded chicken
• 12–16corn tortillas
• 2 cups (about 225 g)shredded cheese (the original recipe uses mozzarella)
• 1/4onion
• 1/2 cup (about 75 g)pickled jalapeños
• 2 teaspoonschilli powder
• 2 teaspoonsMexican oregano
• 1 teaspoonsalt
• to tastefreshly cracked black pepper
• 4tomatillos
• 1/2onion
• 1 clovegarlic
• 2serrano peppers
• 10–12 sprigscoriander
• 1avocado
• to tastesalt

Instructions

1. 1

   Cook the chicken

   If poaching the chicken, put 2 chicken breasts in a saucepan and cover with cold tap water. Bring to the boil, then lower the heat and simmer for 20–25 minutes, or until cooked through. You can add flavourings such as salt, pepper, onion and coriander to the water. Set the chicken aside to cool, then shred it with two forks.

2. 2

   Roast tomatillos

   Remove the husks and stems from the tomatillos, rinse them well and roast in an oven at 200°C (400°F) for about 10–15 minutes, until they begin to turn army green.

3. 3

   Blend the salsa

   Put the roasted tomatillos in a blender with 1/2 onion, 1 garlic clove, 10–12 sprigs of coriander and 2 serrano peppers, or fewer for a milder salsa. Blend well and taste for heat, adding more serrano if you like. Add the avocado flesh and blend again, then salt to taste.

4. 4

   Mix the filling

   In a mixing bowl, combine the shredded chicken with 2 cups shredded cheese, 1/4 finely chopped onion, 1/2 cup finely chopped pickled jalapeños, 2 teaspoons chilli powder, 2 teaspoons Mexican oregano, 1 teaspoon salt and freshly cracked black pepper. Mix thoroughly.

5. 5

   Soften tortillas

   Place the tortillas on a plate and cover them with damp paper towels. Microwave for 60 seconds, or until soft and pliable.

6. 6

   Fill and roll

   Spoon 2–3 tablespoons of chicken mixture onto each tortilla. Roll each one tightly and place it seam-side down on a baking sheet. Apply a thin layer of oil to each flauta.

7. 7

   Bake and serve

   Bake at 200°C (400°F) for 20 minutes, or until the edges are turning a darker brown. Serve immediately with the avocado salsa verde.

What are chicken flautas?

Flautas are rolled tortillas with a savoury filling, cooked until crisp; the name means “flutes” in Spanish, describing their long, narrow shape. They are a Mexican-style dish, and this version uses corn tortillas, shredded chicken and melted cheese.

The recipe bakes the rolls rather than frying them, and pairs their rich, savoury filling with a tangy, spicy avocado salsa verde. Softening the tortillas before rolling helps them bend without splitting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 0g protein, 0g carbs, 0g fat.

The tortillas provide most of the carbohydrates, while the cheese and any oil used on the flautas contribute much of the fat. Chicken supplies most of the protein, with smaller contributions from the cheese. Pair a portion with salad or vegetables for a more varied plate.

Choose the right tortillas

Corn tortillas: warming them under damp paper towels for 60 seconds makes them more flexible. If they still crack as you roll, warm them a little longer until pliable.

Chicken and cheese: shredded chicken mixes evenly with the cheese and seasonings, making it easier to portion the filling across the tortillas.

Build the filling

Chop finely: small pieces of onion and pickled jalapeño distribute through the chicken mixture without making the flautas difficult to roll.

Season evenly: mix the chilli powder, Mexican oregano, salt and pepper through the filling before adding it to the tortillas.

Get a crisp finish

Roll tightly: place 2–3 tablespoons of filling in each tortilla and keep the seam underneath on the baking sheet so the rolls stay closed.

Use a thin coating of oil: the recipe calls for a light layer on each flauta. Bake until the edges turn a darker brown, using that colour as the cue to check for crispness.

Make the salsa verde

Roasted tomatillos: roast them at 200°C for 10–15 minutes, until they start to change to an army-green colour. This gives the salsa its roasted base.

Adjust the heat: blend in 2 serrano peppers for the recipe's stated version, or start with fewer and add more after tasting. Finish with the avocado and salt to taste.

Plan the cooking time

Poach the chicken: allow 20–25 minutes of simmering, then let it cool enough to shred. The recipe also allows for chicken that has already been cooked and shredded.

Bake the flautas: they take about 20 minutes at 200°C. Make the salsa while the tomatillos roast or while the chicken cools to keep the preparation moving.

What to serve alongside

Salsa verde: serve it alongside the flautas or as a dip, so each bite can be dressed to taste.

Fresh sides: a simple salad or sliced vegetables make a fresh contrast to the crisp tortillas and cheesy filling.

Recipe notes & tips

• Shred the chicken with two forks once it has cooled enough to handle.
• Rinse the tomatillos after removing their husks.
• Start with fewer serrano peppers if you prefer a milder salsa.
• Finely chop the onion and pickled jalapeños so they mix evenly into the filling.
• Keep the tortillas covered with damp paper towels while softening them.
• Place every roll seam-side down before baking.

Variations

• Milder salsa: use fewer serrano peppers and add more only after tasting.
• Different cheese: use another shredded cheese in place of mozzarella.
• More herbs: adjust the coriander in the salsa to suit your taste.
• Extra jalapeño: add more finely chopped pickled jalapeños to the chicken filling.
• Cooked chicken: use already-cooked shredded chicken instead of poaching breasts for this batch.

Common mistakes to avoid

• Cracking tortillas: microwave them under damp paper towels until soft and pliable.
• Overfilling: keep to 2–3 tablespoons per tortilla so each one can roll tightly.
• Loose rolls: roll firmly and place them seam-side down on the baking sheet.
• Uneven flavour: mix the seasoning thoroughly through the chicken and cheese.
• Under-roasted tomatillos: roast until they begin to turn army green, checking around the 10-minute mark.
• Guessing doneness: bake until the edges are turning a darker brown, checking at 20 minutes.

How to store

Refrigerate leftover flautas in a covered container for up to 3 days. Reheat in an oven until hot and crisp; store the salsa separately and stir it before serving.

Frequently asked questions