Flautas de Pollo/Chicken Flautas

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Flautas de Pollo is one of my favorite dishes and it is also one full of nostalgia. Every time I make flautas I remember my mom and my aunts in the kitchen rolling and frying enough flautas to feed over 30 people, all immediate family. It was pure joy! I always enjoyed being in the kitchen with them, I learned a lot about life, cooking, and respect for our Mexican cuisine and traditions.

Once I moved to San Antonio, TX. I started looking for those ingredients that would give my food the same familiar and authentic flavor that I grew up loving. Lucky for me, I found them fast. I discovered that the best Hispanic-style cheeses and crema have something in common, they have the Real California Milk seal. This is what makes my dishes taste authentic, just like back at home.

What you need to make Chicken Flautas

*For the chicken

Chicken breast. Bone-in for more flavor



Bay leaf

*For the Flautas

Corn Tortillas

Oil for frying. Canola or vegetable work great for this recipe.



Fresh Cilantro


Real California Mexican crema and queso fresco. For authentic Hispanic-Style crema and queso fresco, look for the Real California Milk seal

Helpful tips and tricks

To make sure the flautas are not going to break or unroll while frying them, it is very important that the tortillas are hot, this will make them completely pliable and will roll smoothly and easily. I like to wrap four or five tortillas in a paper towel and microwave it for 30 seconds. This will do the trick. You can use tooth picks to secure your flautas to make sure they won’t unroll. Don’t forget to remove the tooth picks before serving.

For more delicious recipes using California’s Hispanic-style cheeses and cremas, visit: https://www.realcaliforniamilk.com/hispanic-dairy


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

2 thoughts on “Flautas de Pollo/Chicken Flautas

  1. I noticed that I am unable to read other people’s comments. This helps because it’s where questions are asked and answered. My husband and I made these and as we rolled the corn shells they continuously ripped apart. Warming them in the microwave seemed to be a good idea but we still had a lot of trouble. I wondered if others had the same problem and this is where they would be able to comment to me and give me tips. I would suggest putting some sort of seasoning in the chicken before rolling them they were just plain chicken flautas and the only real flavor came from the toppings. I really need it a lot more flavor.

    1. Hi, thank you for your comment. Sorry you had trouble with the flautas, the rolling part it is the trickiest. Did you try securing them with tooth picks? If they still opened after the tooth pick it is probably that they are not tight enough. As for the flavor, a lot of people like to add cheese or spices like cumin or chili powder to the filling and they are delicious too! This is the way we make them in Monterrey, so I wanted to stick to the traditional chicken flauta but you are right, most of the flavor comes from the toppings. I didn’t notice the comments being turned off! thank you for addressing that, I will get it fixed. Have a nice day!

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