Flautas Ahogadas
Crispy chicken flautas bathed in tangy tomatillo salsa and drowned in sour cream. A restaurant-worthy Mexican classic with tender, juicy chicken rolled in fried tortillas and finished with fresh garnishes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 625
- Protein
- 28g
Ingredients
- 2 cups shredded cooked chicken
- 8 count corn tortillas
- 1 cup neutral oil (for frying)
- 2 cups salsa verde (fresh or jarred)
- 1 cup sour cream
- ½ count white onion, thinly sliced
- 1 count jalapeño, seeded and sliced
- ¼ cup fresh cilantro, chopped
- 1 count lime
Instructions
- 1
Warm tortillas one at a time in a dry skillet over medium for 20 seconds per side until pliable.
- 2
Place 3 tablespoons chicken on each tortilla, roll tightly, and place seam-side down on a plate.
- 3
Heat oil in a large deep skillet to 350°F over medium-high heat. Oil is ready when a tortilla piece sizzles immediately.
- 4
Fry flautas 3 at a time, seam-side down, for 2 minutes until deep golden brown, turning once gently.
- 5
Transfer fried flautas to a paper-towel-lined plate. Repeat with remaining flautas.
- 6
Pour salsa verde into a wide shallow dish and stir in 0.5 cup sour cream until blended.
- 7
Arrange flautas in a baking dish. Pour salsa cream over and around them until mostly covered.
- 8
Top with remaining sour cream drizzled in lines, then scatter onion, jalapeño, and cilantro.
- 9
Squeeze lime over the top and serve immediately while flautas are still warm.
Tools you’ll need
- large deep skillet or heavy pot
- candy/deep-fry thermometer
- paper towels
- tongs
- shallow baking dish
- cutting board
- sharp knife
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