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Cuisine of Mexico
Chicken Flautas


Fajita Quesadila
Mexican Rice
Fish Taco
Chicken Burrito
Green Salsa
Chicken with Rice
Chicken Flautas
Chicken Mole


2 lbs Chicken(boneless)

16 oz. Mexican Rice Mix

16 oz. jar Salsa

20 count Corn tortillas

3 Cups Vegetable oil

20 Toothpicks

1 container Sour Cream


Cook chicken in the Rice Mix for 40 minutes in a covered pan over medium heat.

Shred the chicken to palatable sized shreds. Keep the chicken warm.

Warm the tortillas in a skillet or steam them to soften them.

They should be soft and pliable.

Fill each tortillas with shredded chicken.

Roll the tortilla around the chicken filling into flute shape.

Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape.

Heat the oil until hot.

Fry chicken "flauta" approximately 2-3 minutes or until tortilla holds its shape.

Remove the toothpicks and serve 2-3 flautas on a plate.

Add green salsa on top of flautas.

Add a dollop of sour cream on one end of the flautas.

                                                                  Vandana Dubey's Recipe Site.