Easy Chicken Flautas (GF, DF Option)

Remember the early days of the pandemic when grocery trips felt like missions and we got really good at making meals from pantry staples? This recipe was born during that time—and it’s still a favorite. It’s flexible, flavorful, and incredibly easy to pull together with whatever tortillas or veggies you have on hand.

These crispy, golden flautas are the ultimate comfort food: crunchy on the outside, savory and juicy inside, and perfect for dipping in guac, salsa, or dairy-free crema. They’re gluten-free and dairy-free with the right tortillas and toppings—and yes, they’re just as good as takeout!

---

Chicken Flautas Recipe

Serving size: 8 flautas, 4 people

Ingredients

• 1 lb cooked chicken breast, shredded

• 1 can of your favorite enchilada sauce

• ½ cup red or white onion, finely chopped

• ½ cup sweet bell pepper, finely chopped

• 8 soft tortillas (corn, almond flour, or gluten-free flour tortillas work well)

• 2 ripe avocados, mashed

• Salsa or pico de gallo, for serving

• Avocado oil, for pan-frying

Instructions

1. Cook the Chicken:
   In a crock pot: Cook chicken breast with broth and a few tablespoons of enchilada sauce on low for 6–8 hours.
   On the stove: Boil chicken in water with a bit of salt or sauce until fully cooked (about 20 minutes). Shred and set aside.

2. Sauté Veggies:
   In a skillet over medium-high heat, add avocado oil. Sauté onion and bell pepper until soft, about 5–7 minutes.

3. Make the Filling:
   Stir in enchilada sauce and shredded chicken. Simmer for 3–4 minutes until slightly thickened.

4. Assemble the Flautas:
   Spoon chicken mixture into tortillas, roll tightly, and set aside seam-side down.

5. Fry Until Crispy:
   In a clean skillet, add enough avocado oil to coat the bottom. Fry each flauta seam-side down, turning to brown evenly on all sides.

6. Serve:
   Mash avocado with a sprinkle of Mexican seasoning, lime juice, and optional diced tomatoes or onions. Serve flautas with guac, salsa, Spanish rice, or chips!

Tips:

• Add a little cheese into the fold before placing them fold down on the pan to keep them secured.

• For a baked version, brush with oil and bake at 425°F (220°C) for 15–20 minutes until crispy.

• Freeze extras before frying for a quick future meal—just cook straight from frozen!