Mexican Chicken Taquitos in Green Sauce (Flautas Verdes)

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Nothing hits the spot quite like a plate of crispy chicken taquitos smothered in tangy green sauce. Whether you call them taquitos or flautas, these rolled tortillas are stuffed with juicy shredded chicken, fried until golden, and bathed in a zesty salsa verde that brings the perfect amount of heat and brightness. Top them with creamy avocado, crumbled queso fresco, and a drizzle of Mexican crema for a dish that’s as comforting as it is crave-worthy. Perfect for dinner, parties, or a cozy night in — these flautas verdes are a fiesta on a plate!

Ingredients

For the Chicken Filling:

  • 2 cups cooked, shredded chicken (rotisserie or poached)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp cumin

  • Salt & pepper to taste

  • Optional: a bit of shredded cheese (Oaxaca or Monterey Jack)

For the Green Sauce (Salsa Verde):

  • 1 lb tomatillos, husked and rinsed

  • 1–2 jalapeños (or serrano for more heat)

  • 2 cloves garlic

  • 1/4 white onion

  • 1/4 cup fresh cilantro

  • Salt to taste

  • Optional: 1/4 cup sour cream for a creamy verde version

For the Taquitos:

  • 10–12 small corn tortillas

  • Toothpicks (to hold rolls, optional)

  • Oil for frying

  • Instructions

    1. Make the Salsa Verde:
      In a pot of boiling water, cook the tomatillos, jalapeños, garlic, and onion for about 8–10 minutes until softened.
      Drain and blend with cilantro and salt until smooth. Add sour cream if using. Set aside and keep warm.

    2. Prepare the Chicken Filling:
      Mix shredded chicken with garlic powder, onion powder, cumin, salt, and pepper. Add a little cheese if desired.

    3. Assemble the Taquitos:
      Warm tortillas slightly so they’re pliable. Place about 2 tbsp of the chicken mixture on one side of each tortilla and roll tightly. Use toothpicks to secure if needed.

    4. Fry Until Crispy:
      Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry taquitos seam-side down until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

    5. Serve with Green Sauce:
      Spoon warm salsa verde over the taquitos or serve on the side for dipping. Top with queso fresco, avocado slices, crema, and a sprinkle of chopped cilantro.

    6. Tips & Variations

      • Baked Option: Brush taquitos with oil and bake at 400°F (200°C) for 20 minutes, turning halfway.

      • Add-Ons: Try topping with pickled onions or a fried egg for a bold twist.

      • Leftovers: Store taquitos and sauce separately. Reheat taquitos in the oven for crispiness.

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