Chicken Flautas

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 16


  • 1 1/4 cups finely chopped cooked boneless chicken breasts
  • 1 cup shredded Pepper Jack cheese
  • 1/4 cup taco sauce
  • 3/4 cup vegetable oil
  • 16 6-inch corn tortillas
  • 3/4 cup Daisy Sour Cream
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon garlic powder


Mix the chicken, cheese and taco sauce in a medium bowl. Pour 1/4 inch of oil in small to a medium nonstick skillet. Heat the skillet over medium heat until the oil ripples. Dip each tortilla in the oil about 2 seconds, turning once. Drain on a paper towel. Spoon a rounded tablespoon or the mixture across the center of each tortilla. Roll up tightly. Fry 3 or 4 flautas at a time in the hot oil, seam side down, for about 1 minute, turning once, until golden brown and crisp. Drain on paper towels. Continue until all of the flautas are cooked and crisp. Mix the sour cream, oregano and garlic powder in a small bowl and stir to thin. Drizzle the sour cream sauce over the flautas. Serve the remaining sauce as a dip.