Flautas de Pollo Ahogadas En Salsa Verde
Chicken Flautas drowned in green sauce! Doesn’t this sound amazing? They are and it’s one of those dishes that the flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started! My friend made this recipe first and hers were amazing. I actually think hers better because she is from Mexico and she knows how to make these! Now I do! I hope you will too! They are not difficlt, once you have your ingredients prepared, mostly a day or two ahead and then. You can even roll your flautas ahead of time, safely store them covered well in your refrigerator will actually help them to hold together in the frying process. Let’s get started.
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These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!
Flautas de Pollo Ahogadas En Salsa Verde
These flautus will be excellent for game days this fall! or a weeknight meal. You can make the flautus ahead of time and freeze them. You can make the salsa verde ahead also and freeze in small containers. When you are reheating the flautus, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!
Game day, place them on a heating plate similar to this along with the salsa verde. https://amzn.to/3RKWxHh
Have the cheese and schredded lettuce maybe in a bowl over a plate of ice to keep chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.
What do you need to make these delicious flautas?
For the Salsa Verde:
- Tomatillos
- Poblano
- White onion
- Garlic
- Jalapeno
- Salt and Pepper
- Oil
For the Filling:
- Chicken
- Potatoes
- garlic
- Onions
- Muenster or Monterey Jack Cheese
- Salt and Pepper
Garnishes:
There are a number of garnishes you can eat on flautus! Here’s a few you can chose from:
- Thinly sliced radishes
- Thinly sliced red onions or pickled red onions
- Shredded lettuce.
- More cheese, try cotija too
Drizzle these with a Mexican Crema and top with some homemade Guacamole. Here’s the recipe! #1 – delicious guacamole!.
This recipe is small. Feel free to double or triple! Let me know what you think.
Flautas de Pollo Ahogadas En Salsa Verde
Ingredients
For the Filling
- 1.5 lbs chicken breast
- 1/2 white onion
- 1 head of garlic
- 2 bay leaves
- salt and pepper
- 2-4 medium potatoes, skin on
- shredded muenster cheese
Salsa Verde
- 1 lb tomatillos
- 4 cloves garlic
- 1-2 whole jalapeno peppers, stems removed
- 1/4 white onion
- 1 whole poblano pepper
- 1/2 cup cooking water
- 1 tsp oregano
- small bunch of cilantro
- salt to taste
- oil
To assemble
- 12-16 corn tortillas softened in oil or microwave
- shredded lettuce
- Cotija Cheese
- oil for frying the flautus
Instructions
For the filling
- PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer. Remove from heat when done and allow to cool so you can shred it.
- Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
- Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside
To assemble
- Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them. Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning. Drain on a wire rack or paper towels. To assemble:Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.