Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These 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 with how to make these delicious flautas!
I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!
They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.
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 flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, 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. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.
Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!
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 flautas! 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
Need a guacamole recipe? Try this: #1 – delicious guacamole!
This recipe is small. Feel free to double or triple! Let me know what you think.
Ingredients
Method
- 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
- 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.