If you’re like our family, you are always on the lookout for a recipe that can stretch over multiple meals. Well, these Shredded Chicken Flautas may be the next answer for you!
My husband and I love how with just one batch of shredded chicken, a package or two of tortillas, and one jug of frying oil will last us for 3 or 4 meals!
Now of course, that’s only with my husband, our 2-year-old, and myself eating it, but that’s still pretty impressive!
You can always double the recipe if you have a bigger family and still want it to stretch a few meals. Meals like this do wonders for a stressed-out mama or whoever does the cooking in your house!
The shredded chicken is the real hero of this recipe. It’s so easy to make, but so flavorful!
Last time I made it, my husband grabbed a bag of potato chips out of the pantry and started dipping it in the pot of shredded chicken when I was in the process of making the flautas!
I eventually had to swat his hand away because I was afraid he was going to finish it off before I finished cooking the real dinner!
So I guess you could say that the chicken alone in this recipe could be used in many different ways. I’ll leave that up to you though! My favorite method is, of course, made into THESE FLAUTAS.
My goodness, they are so good. Just cook your chicken, roll some up in a tortilla, and fry it!
There’s nothing more American than frying something to make it even tastier. Gotta love that!
Serve these up with some fresh guacamole, salsa, or sour cream (or all three in our case!) and consider your Tex-Mex cravings satisfied!
How To Make Shredded Chicken Flautas:
1. Put water then chicken breasts/tenderloins in the instant pot.
2. Add taco seasoning and stir a bit.
3. Cut cream cheese into cubes and put on top of chicken.
4. Put top on instant pot, set to seal pressure, and set to “pressure cook” for 10 minutes.
Side Note: This is the pressure cooker I use and we absolutely love it!
5. Let natural release for 10 minutes then quick release.
6. Heat oil in a skillet or pot with high sides to 350 F. If oil is popping out of the pot, turn heat down.
Side Note: This is the pan I use to fry food. It’s the best because it has high sides to make frying easy! I would highly recommend getting a pan like this! You can find the one I use in the link below:
7. Take chicken out and shred with two forks or use stand mixer and paddle attachment for an easier method (I use this method and would highly recommend!)
8. Put chicken back in the instant pot, add shredded cheese, and stir until cheese is all melted and incorporated.
9. Heat tortillas 4-6 at a time in microwave for 30 seconds wrapped in a damp paper towel. This keeps the tortillas from splitting when you roll them.
10. Take a tortilla, add about ¼ cup chicken to the edge of the tortilla, and roll it up. Use a toothpick to secure the edge so it doesn’t unroll.
11. Roll one at a time and lower slowly into hot oil. Put 4-8 flautas in the pan depending on how much room you have.
12. Fry for 10-15 minutes until golden brown and crispy.
13. Transfer to a paper towel lined plate to cool. Take toothpicks out when cooled slightly.
14. Serve with fresh guacamole, salsa, and/or sour cream and go to town!
If you’re looking for more like this, try our Venezuelan Cachapas With Pulled Pork!
Shredded Chicken Flautas
Equipment
- Pressure Cooker or Crockpot
Ingredients
- 1 ½ pounds chicken breasts or tenderloins
- 1 oz packet taco seasoning
- ½ cup water
- 4 oz cream cheese
- ½ tsp onion powder
- 1 ½ cups shredded cheese (I use colby jack)
- 20-30 corn tortillas (You can also use flour tortillas if you prefer)
- Toothpicks (For securing flautas closed)
- 48 oz vegetable or canola oil
Instructions
- Put water then chicken breasts/tenderloins in the instant pot.
- Add taco seasoning and stir a bit.
- Cut cream cheese into cubes and put on top of chicken.
- Put top on instant pot, set to seal pressure, and set to "pressure cook" for 10 minutes.
- Let natural release for 10 minutes then quick release.
- Heat oil in a skillet or pot with high sides to 350 F. If oil is popping out of the pot, turn heat down.
- Take chicken out and shred with two forks or use stand mixer and paddle attachment for an easier method (I use this method and would highly recommend!)
- Put chicken back in the instant pot, add shredded cheese, and stir until cheese is all melted and incorporated.
- Heat tortillas 4-6 at a time in microwave for 30 seconds wrapped in a damp paper towel. This keeps the tortillas from splitting when you roll them.
- Take a tortilla, add about ¼ cup chicken to the edge of the tortilla, and roll it up. Use a toothpick to secure the edge so it doesn't unroll.
- Roll one at a time and lower slowly into hot oil. Put 4-8 flautas in the pan depending on how much room you have.
- Fry for 10-15 minutes until golden brown and crispy.
- Transfer to a paper towel lined plate to cool. Take toothpicks out when cooled slightly.
- Serve with fresh guacamole, salsa, and/or sour cream and go to town!
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Our new favorite dinner for Mexican night! These are so addictive
I’ve always been on the search for a good flauta recipe that wasn’t just dry plain chicken inside a tortilla. This is the perfect recipe to mix that up! Delicious
Man these were so good! My daughter LOVED them.
These are so dang good! The chicken in them is to die for. So kid friendly too!