Crispy homemade chicken flautas served in a rich roasted green chile salsa, topped with fresh avocado, shredded cabbage, sliced radishes, crumbled queso fresco, and Mexican crema. This comforting Mexican favorite is packed with authentic flavors and makes the perfect lunch or family dinner.
Why You’ll Love This Recipe
Extra crispy homemade flautas
Slow-cooked shredded chicken filling
Authentic roasted green chile sauce
Fresh avocado, cabbage, and radishes
Restaurant-quality Mexican comfort food
Perfect for family dinners or special occasions
Recipe Information
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients:
For the Chicken Filling
2 lbs boneless skinless chicken thighs
1 tablespoon vegetable oil
½ onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
For the Flautas
12 corn tortillas
Vegetable oil for frying
Toothpicks (optional)
Roasted Green Chile Sauce
6 tomatillos
4 poblano peppers
2 jalapeños
½ white onion
3 garlic cloves
½ cup cilantro
2 cups chicken broth
1 teaspoon cumin
Salt to taste
Toppings
2 ripe avocados, sliced
2 cups finely shredded cabbage
6 radishes, thinly sliced
1 cup crumbled queso fresco
Mexican crema
Fresh cilantro
Instructions:
Step 1: Cook the Chicken
Heat oil in a Dutch oven.
Sauté the onion and garlic until fragrant.
Add:
Chicken thighs
Cumin
Oregano
Paprika
Salt
Pepper
Pour in the chicken broth.
Cover and simmer for 30–35 minutes until the chicken is tender.
Shred the chicken and return it to the cooking juices.
Step 2: Make the Green Chile Sauce
Roast the tomatillos, poblanos, jalapeños, onion, and garlic until lightly charred.
Transfer everything to a blender.
Add:
Cilantro
Chicken broth
Cumin
Salt
Blend until completely smooth.
Pour into a saucepan and simmer for 10–15 minutes until slightly thickened.
Step 3: Roll the Flautas
Warm the tortillas until pliable.
Fill each tortilla with shredded chicken.
Roll tightly and secure with toothpicks if needed.
Step 4: Fry
Heat oil to 350°F (175°C).
Fry the flautas for 3–4 minutes, turning until evenly golden and crispy.
Drain on paper towels.
Step 5: Assemble
Ladle a generous amount of warm green chile sauce into shallow serving bowls.
Arrange 3–4 crispy flautas in each bowl.
Top with:
Mexican crema
Crumbled queso fresco
Fresh avocado slices
Shredded cabbage
Thinly sliced radishes
Fresh cilantro
Serve immediately while the flautas are hot and crispy.
Tips
Use corn tortillas warmed in a damp towel to prevent cracking.
Roast the vegetables until lightly blistered for a deeper salsa flavor.
Fry in small batches to keep the oil temperature steady.
Add a squeeze of fresh lime just before serving for extra brightness.
Storage
Refrigerator: Store chicken and salsa separately for up to 4 days.
Freezer: The shredded chicken freezes well for up to 3 months.
Reheat: Reheat flautas in the oven or air fryer to restore crispiness before serving with warmed salsa.
Serving Suggestions
Serve with:
Mexican rice
Refried beans
Elote (Mexican street corn)
Fresh guacamole
Homemade tortilla chips
Horchata or agua fresca
Final Thoughts
These Homemade Chicken Flautas in Green Chile Sauce combine crispy golden tortillas, juicy shredded chicken, smoky roasted green chile salsa, creamy avocado, crunchy cabbage, fresh radishes, queso fresco, and Mexican crema into one authentic Mexican comfort dish that’s both vibrant and incredibly satisfying.
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