Filled with chicken, cheese and salsa, and topped with fresh corn salsa, these chicken flautas are a quick and delicious dinner the whole family will love.
I am excited to partner with LA VICTORIA® for this post but all opinions are my own.
When my kids were younger we often had a roast on Sunday. Our favorite thing to do with the leftovers was to make taquitos or flautas. A flauta is basically a rolled up taco that is filled with meat, cheese or chicken. It is similar to a taquito. The difference between the two is that flautas are made with flour tortillas and taquitos are made with corn. I’ve made it with both and prefer flour but corn is great too.
Today’s flautas are filled with chicken but you can just as easily use beef or even pork. It is the perfect thing to make when you have leftover meat of some kind.
I started with uncooked chicken and seasoned it with garlic, cumin, smoked paprika, Mexican Oregano and salt and pepper. I cooked the chicken in oil and added in the seasoning. If you have leftover cooked chicken, just heat it up in the oil and then add in the seasoning. The same thing with leftover roast. You will also need some flour or corn tortillas, shredded cheese (I used a Mexican blend) and salsa. We love LA VICTORIA® salsa at our house.
Did you know that La Victoria is celebrating their 100th anniversary this year and that they were the first ones to make jarred salsa in the United States? I recently attended an event downtown Portland celebrating their anniversary. They invited 100 people to celebrate their 100th anniversary. It was a cultural celebration featuring art, music and delicious food prepared with La Victoria products.
Their salsas and enchilada sauce are my favorite! They are made with real ingredients and their tomatoes come from the California central valley. I used their Thick ‘n Chunky Salsa for today’s recipe but their Mango Habanero would work great too. You can check out their full line of salsas and other products on their website.
To make a flauta just add some cooked, diced or shredded seasoned chicken to the middle of the tortilla, sprinkle with cheese and spoon some salsa over the top.
Roll up the tortilla and add a toothpick to help keep it rolled up. Then just repeat. This recipe makes about 8 flautas.
Heat up some canola oil in a large frying pan (about 1/2 inch deep) and fry the flautas until golden brown.
I like to top my flautas with fresh corn salsa (recipe below), lettuce, avocado, sour cream, queso fresco and some LA VICTORIA® Salsa Brava hot sauce.
You can pick the flautas up and eat them with your hands or use a knife and fork if you prefer!
Get creative and use different combinations of meats, cheese and salsas Go crazy! Mix it up and use corn tortillas one night and flour another night. It’s a perfect way to use up leftover meat you may have from another meal.
Some of my other favorite Mexican dishes:
Chicken Flautas with Corn Salsa Recipe
- 2 skinless, boneless chicken breasts diced
- 2 Tbsp Tbsp canola oil
- 2 tsp garlic minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp Mexican Oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 tortillas flour or corn
- 1 cup salsa
- 1 cup Mexican cheese blend or Monterey Jack grated
- lettuce shredded
- sour cream
- queso fresco crumbled
- hot sauce
- 1 avocado diced
- 1 cup corn salsa (see below)
- canola oil for frying
- 3 ears corn
- 1 tsp jalapeno diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- salt & pepper to taste
- 1 Tbsp lime or lemon juice
Heat 2 Tbsp oil in pan and add in diced chicken and garlic. Stir and cook until meat turns white.
Add in cumin, smoked paprika, Mexican oregano, salt and pepper. Cook until meat is cooked through.
Place a few tablespoons of meat into middle of tortilla, top with cheese and salsa. Roll up tortilla and close with a toothpick.
Heat oil in large frying pan (1/2" deep) and add in flautas. Fry until golden brown on both sides. Drain on paper towels.
Place on plate, on a bed of shredded lettuce, top with queso fresco, avocado, sour cream, hot sauce and corn salsa.
Place ears of corn, with husk on, into microwave. Cook for 10- 12 minutes. Carefully remove from microwave, they will be hot. Cut off ends of corn and carefully pull the cob out of the husk. There will be no silk. This works so well!!
Allow the corn to cool and then use a sharp knife to cut the corn off the cob.
Combine corn with remaining ingredients. Salt and pepper to taste. Squeeze lime or lemon juice over the top. Refrigerate until ready to use.
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