I absolutely love Mexican food. Call these flautas or taquitos, whatever you like, but definitely add these chicken flautas to your to-make list. Salsa verde chicken with melty cheese wrapped in a flour tortilla is a winner.
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We all need easy recipes for busy weeks. Or just days when we don’t want to spend too much time in the kitchen. Now that it’s summer, I think we are looking for recipes for the latter. When the sun is out we want to be outside, not to spend all our time in the kitchen. Well most of us anyway, I don’t always mind being in the kitchen. But I do need easy recipes now that summer activities are picking up.
This recipe, these chicken flautas are perfect for an easy night. Why? Get some shredded chicken and mix it with salsa verde, green chilis, and a little seasoning. Layer that ina warm tortilla with some cheese then fry in a skillet. It’s that simple. And a tip to make it even easier? Buy a rotisserie chicken or cook come chicken breast when you meal prep.
I usually make notes when I meal plan with tips to make recipes easier. For a recipe like this that calls for shredded chicken, I will cook my chicken breasts ahead of time. That cuts the time in half. Making notes for the weekend is a great tip for all meal planning and helps make weekday cooking a lot easier. Another tip, choose recipes that make leftovers. Or at least something you can make into something else so you can cut back on cooking time.
INGREDIENTS FOR THE CHICKEN FLAUTAS
- Shredded chicken breasts
- Salsa verde
- Green chilis – I use mild
- Shredded cheese – I use a Mexican blend
- Flour tortillas – I like using these ones, but any flour should work too. Nothing too large though
- Toppings – I like adding shredded lettuce, guacamole, and either greek yogurt or sour cream
HOW TO MAKE CHICKEN FLAUTAS
- In a medium mixing bowl, add shredded chicken, salsa verde, and green chilis. Add a pinch of salt and pepper too. Stir to combine. Add the cheese and stir again.
- Warm the flour tortillas lightly so they are pliable.
- Warm a large skillet over medium heat with a couple of tablespoons of oil. Add more oil as needed.
- Spoon a couple of large spoonfuls of the mixture onto one end of the tortilla. Gently but tightly roll. Place in the pan seam down. Cook for a few minutes on each side. I gently roll it around to cook all the sides.
- Serve with toppings.
TIPS AND COMMON QUESTIONS FOR THE CHICKEN FLAUTAS
- Best way to cook chicken breast? I like to salt brine chicken breasts while my oven heats to 450. Dry the chicken then season with olive oil, salt, and pepper. Cook for about 18-20 minutes depending on thickness. It may also need to be pounded gently first if it’s super thick. Or even cut in half.
- Should I use hot, medium, or mild chilis and salsa? I always use mild and heat it up with hot sauce if I want. This makes it so even the kids can enjoy these.
- How to heat leftovers. Best to reheat in a toaster oven or a skillet to get the outside a little crispy again. A microwave will heat it but the tortilla might be a little soggy.
- How to serve this for a complete meal? I layer one or two of these over shredded lettuce for a little veggie boost. Served with guacamole too and it’s a satisfying meal.
MORE RECIPES LIKE THIS
Ingredients
Method
- In a medium mixing bowl, add shredded chicken, salsa verde, and green chilis.
- Add a pinch of salt and pepper too. Stir to combine. Add the cheese and stir again.
- Warm the flour tortillas lightly so they are pliable. Warm a large skillet over medium heat with a couple of tablespoons of oil. Add more oil as needed.
- Spoon a couple of large spoonfuls of the mixture onto one end of the tortilla. Gently but tightly roll. Place in the pan seam down. Cook for a few minutes on each side. I gently roll it around to cook all the sides. Serve with toppings.
Great recipe for a quick easy family dinner. The quick and easy brine of the chicken is amazing!