Ohhhhh, these flautas will change your life. Anyone else used to have those taquitos you’d find in the freezer section growing up? Okay, well if you did, you’re not alone lol. I wish I could take those back and replace them with this HOMEMADE & beyond delish recipe I snagged from my good friend Jeannette of @shutthekaleup. Her and her mom make tons of authentic mexican food and I’m always about finding new recipes I can put my own spin on.

I stuffed them with my [basically 2-ingredient] shredded chicken verde along with roasted chipotle beans… INSANE. Again, you can always go for making everything from scratch, like when it comes to the salsa verde, but I love a good quick hack. I usually snag the salsa verde from Trader Joe’s– it’s so good!

I love this recipe because it’s not complicated and it’ll really wow anyone… especially the guys!

As always with my recipes, I love seeing how I can add some veggies to the mix. I’ve been sauteing peppers & onions and putting them over the top of these flautas and we can’t get enough! Of course, with freshly chopped cilantro and avocado on the side 🙂 I’ll also throw mine over a big mixed green salad with a drizzle of extra virgin olive oil for my dose of greens with every meal. If you’re a leftovery type of person, they’re also great for having the following day for lunch/dinner.

Anyways, on to the recipe. The most important tip is heating the tortilla before you stuff it. I prefer over an open flame, just enough to where it starts to bubble/slightly char on either side– keep a close eye on them, they can burn quickly! If you have an electric stovetop, you can also heat your preferred tortillas in a skillet on medium heat without any oil. Heating the tortillas will help make them more flexible while you’re filling them with ingredients + folding it up. Add your chicken (or veggie mixture asBe very gentle so they don’t tear!

Crispy Mexican Inspired Flautas

5 from 4 votes

By Jeannette Ogden x Rachael DeVaux

Servings: 4 servings

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Ingredients 

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Shredded Chicken Verde

• ▢ 2 organic chicken breasts, trimmed + tenderized and halved
• ▢ 2 tbsp avocado oil
• ▢ 1 jar salsa verde (I use the one from Trader Joe's)
• ▢ 1 lime
• ▢ 1/2 cup freshly chopped cilantro
• ▢ salt, pepper, red chili flakes, to taste

Flautas

• ▢ Siete Foods grain free tortillas — I like the coconut + cassava best (Bridger loves organic flour tortillas)
• ▢ Better Bean chipotle refried beans
• ▢ 3-4 tbsp avocado oil

Peppers + Onions

• ▢ 1 large bell pepper, sliced thin
• ▢ 1/2 red onion, sliced thin
• ▢ 1/4 tsp cumin
• ▢ 1/4 tsp pink salt/sea salt

Instructions 

Shredded Chicken Verde

• In a medium pot, heat 2 tbsp avocado oil on medium heat, then add chicken breast to brown on either side (about 2 min).
• Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 12-15 minutes.
• Once chicken is tender, remove from heat and transfer only the chicken to a plate. Shred with two forks (or use a kitchenaid mixer).
• Pour shredded chicken back into the pot, stir in cilantro, fresh lime juice, and seasonings. Set aside.

Flautas

• Heat 3-4 tbsp avo oil in a large skillet on medium-low heat.
• Heat tortillas over an open flame until slightly charred (or in a skillet with no oil, either side).
• On a flat surface or cutting board, fold in a good amount of shredded chicken + 1-2 spoonfuls refried beans, if using, and roll up right.
• Gently transfer to skillet, fold side down, to fry/brown. Flip every 3-5 minutes, or when browned/crisped. Continue for your remaining tortillas.

Peppers + Onions

• Meanwhile, in a separate skillet, sauté your peppers + onions with seasonings. Cover with lid and cook on medium-high heat until onions are caramelized & starting to char, about 10-12 min. Toss occasionally with tongs.

Time To Build

• BUILD YOUR FLAUTAS!! Add avocado + more fresh cilantro and you’re good to go!

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