In In Edith’s Kitchen, Edith’s flautas blend crispy corn tortillas with seasoned fillings for a crunchy, flavorful bite. This recipe highlights bold Mexican-American flavors, perfectly balanced with fresh avocado creamy salsa. Simple yet satisfying, Edith’s flautas bring comforting textures and vibrant tastes, reflecting her heartfelt, home-style cooking.
Ingredients
- 3 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons Lawry’s seasoned salt
- 1 (10-ounce) can Ro-Tel diced tomatoes and green chiles
- 16 ounces mozzarella cheese, shredded
- 12 (6-inch) flour tortillas, homemade or store-bought
- 1 cup canola or other neutral oil
For Serving:
- Shredded lettuce
- Thinly sliced ripe Roma (plum) tomatoes
- Creamy Avocado Salsa (Found Below)
Instructions
Serves 6 (makes 12 flautas)
- Pat each chicken dry and season with the Lawry’s salt. Place the chicken in a slow cooker. Add 3 cups water and the canned tomatoes and chiles. Cover and cook on high for 4 to 6 hours, until the chicken is tender and shreds easily with a fork.
- Transfer the chicken to a bowl with enough of the cooking liquid to keep the meat moist and let cool slightly. When the chicken is cool enough to handle, use two forks or your fingers to shred the meat. Add the mozzarella and stir until evenly combined.
- Working on a flat surface, fill each tortilla with ¼ cup of the shredded chicken mixture and roll it up into a tight cigar shape, leaving the ends open. Place the flautas seam-side down on a plate or baking sheet as you work.
- Set a wire rack over a baking sheet and have it near the stove. Heat the oil in a large skillet with high sides over medium heat. To check that the oil is hot enough for frying, dip a wooden toothpick in the oil; if the oil bubbles, it’s ready. Working in batches to avoid crowding the pan, carefully add the flautas to the skillet, seam-side down, and cook until golden brown and crispy, about 1 minute per side. Using tongs or a slotted spoon, transfer to the wire rack to drain and repeat with the remaining flautas.
- Place two flautas on each plate. Top with lettuce and tomatoes and serve with salsa on the side.
Creamy Avocado Salsa
Ingredients
- 2 large Hass avocados, halved and pitted
- 1 cup whole milk
- 2 fresh serrano chiles
- ¼ small white onion, peeled
- 1 garlic clove, peeled but whole
- 1 teaspoon chicken bouillon powder, preferably Knorr
- 1 teaspoon salt
- Juice of 1 lime
Instructions
Scoop the avocado flesh into a blender. Add the milk, serranos, onion, garlic, bouillon powder, salt, and lime juice. Pulse a few times to break down the ingredients, then blend on high speed until completely smooth, about 30 seconds. Transfer the salsa to a jar or other airtight container and refrigerate for up to 3 days.
Credit Line: Excerpted from In Edith’s Kitchen: Recipes from My Mostly Mexican-American Home to Yours. Copyright © 2025, Edith Galvez. Photography Copyright © 2025 by Ashleigh Amoroso. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Photo Credit: Ashleigh Amoroso
