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Green chile chicken flautas

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 12 flautas 1x


Flour tortillas are notorious for cooking too quickly in the frying pan and burning before the filling is heated thoroughly. To fix this problem, fresh, uncooked flour tortillas are the trick in this recipe to rolling and pan-frying the best-tasting and perfectly cooked flautas! The tortillas cook while you fry the flautas. Featuring seasoned and cooked shredded chicken, roasted Hatch green chile, and melty cheese these flautas are super delicious and extremely easy!   

Equipment needed:

  • Large, nonstick frying pan or cast iron skillet


Units Scale
  • 25 tablespoons vegetable oil
  • 1 pound cooked shredded chicken
  • 1 cup roasted and chopped Hatch green chile
  • 1 cup sour cream
  • 1 cup freshly shredded Monterrey Jack cheese
  • 1 cup freshly shredded cheddar cheese
  • 1 package of 12 soft taco-sized uncooked flour tortillas (in the refrigerator section)
  • Garnishes include salsa, pico de Gallo, guacamole, shredded cheese, lettuce, sliced olives, fresh cilantro, Mexican crema, Hatch red chile sauce, or taco sauce.


  1. In a large mixing bowl, combine the shredded chicken, Hatch green chile, sour cream, shredded Monterrey Jack cheese, and shredded cheddar cheese to make the filling.
  2. Place the frying pan (or skillet) over medium-low heat and add just enough vegetable oil to cover the bottom.
  3. With one uncooked tortilla in front of you, spoon about 1/3 cup of filling off-center of the tortilla into a strip from one side of the tortilla to the other. Roll the tortilla up around the filling and place it on a clean plate or prepared surface, seam side down. Repeat with the remaining tortillas and filling.
  4. Check to see if the oil is hot by placing a small bit of filling in the pan. If it sizzles right away, the pan is ready. If not, turn the heat up just a bit. Place as many flautas as will fit into the pan in a single layer, seam side down, with a little space between each one. Fry until golden brown on the bottom (about 2-4 minutes), then turn over and fry all sides until golden brown, watching carefully that they don’t burn.
  5. Place cooked flautas onto a paper towel-lined plate or serving platter. Serve immediately with garnishes.


Cooked shredded chicken: Rotisserie chicken works great here if you want to skip cooking and shredding the chicken yourself. I cook up a large batch of shredded chicken and freeze it in zipper-lock baggies to have on hand for recipes like this one.  See the blog post above on making my giant batch of multi-purpose shredded chicken.

How to freeze for later: Place flautas in a single layer, not touching each other, on a rimmed baking sheet lined with freezer paper wax side up. Loosely cover with plastic wrap and place in your freezer for about an hour. Then you can load them all up into a gallon-sized zipper-lock baggie. Store in the freezer until you are ready to eat. Re-heat in the microwave or in a non-stick skillet over medium-low heat.


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: cook
  • Method: saute
  • Cuisine: New Mexican

Keywords: Hatch chile, chile pepper, flautas, flour tortillas, chicken, Mexican food