Mexican Flautas & Green Cream Cheese Salsa

This is a family recipe! The flautas I learned how to make from my grandmother, and the green sauce is from my God Mom. They are easy to do and full of delicious flavor. You can have them for lunch, dinner, as a snack. You can also serve there for a party. A little goes a long way with these flautas! Below are some tips and the recipe!

Before starting this recipe you want cook your chicken to shred. I typically use chicken breast. I boil it and shred it by hand. I think the boiled chicken gives it more authentic flavor. You can also use shredded chicken from a store-bought rotisserie chicken if you need to eliminate the hassle of cooking more items.

It is also a good idea to chop the cilantro and jalapenos for the green cream cheese salsa. I typically do this while the chicken is boiling. I chop the vegetables into chunks and place them in the food processor so they chop up more finely. It takes away the chunkiness. It also helps have a smoother salsa when you add it to the blender.

When I add jalapeno to this salsa, I only leave the seeds from one jalapeno instead of two. If you want it to be spicier then leave all the seeds in from the jalapenos. You can even add more jalapenos if you wish. If you don’t want any spice, I recommend removing all the seeds and sticking to just two jalapenos.

In the recipe below, I list making the green cream cheese salsa after making the flautas. You can actually make the salsa whenever you want. I make it before while my chicken is cooking. After you have chopped the veggies, it is very easy to add the Mexican crema, cream cheese, and chicken bouillon in a blender with the cilantro and jalapenos. However, make sure your cream cheese has had time to soften. This will make it easier to blend.

I use the Cacique Crema Mexicana Agria. It is basically Mexican Sour Cream. Make sure it has the green lid. You can use the table cream version with the white lid but I have not tried it. Walmart or a larger grocery store tend to carry this type of crema.

Once you’ve made the salsa in the blender, add it to a medium sauce pan to cook for about 10 minutes on medium heat. You can set it aside until your flautas are ready. It will harden when cooled so keep in mind when you should heat it over the stove-top.

To make the flautas, you want your oil to be hot enough to make the flautas crispy but not burn them. I like to have a crunch to my flautas so I recommend frying for 3-4 minutes depending on how hot your oil is. I use a medium skillet and pour about one cup or a cup and a half of vegetable oil in the pan. You can use whatever oil you prefer.

While the oil is getting warm, it is a good opportunity to prepare the chicken and begin rolling the flautas. Add regular American sour cream (Daisy Brand) to the chicken. I tend to use half a cup but it really depends on how creamy you want the chicken to be. Adding cream cheese helps keep the chicken in place while it’s frying so it doesnt fall out. It also makes it easier to roll the tortilla tighter and place a toothpick in to hold it all together.

After the chicken is prepared, heat tortillas in the microwave for about one minute until soft. You do not want hard corn tortillas because they will break when rolled. A great way to know if your tortilla is soft enough is if you take one and roll it. If it breaks it needs to get softer. Heating the tortillas in 30 second increments helps not over heat them as well. I used mini corn tortillas for this recipe, but you can use regular sized corn. I do not recommend using flour tortillas because essentially you are making a burrito and not a flauta.

When the tortillas are soft, take a spoon full of chicken and place it on top of the tortilla. Roll it up tight and add a toothpick to pin it together while frying. Make sure the toothpick is inserted at a slant so it lays flat in the oil while frying.

This is a great recipe and I hope you guys enjoy it! Let me know how your flautas and green cream cheese salsa taste below!

Mexican Flautas & Green Cream Cheese Salsa

  • Servings: 14-16
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A traditional Mexican recipe that is soo good it will leave you wanting more flautas!

Ingredients for Flautas

  • 1 lb (2 chicken breast) cooked shredded chicken
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 16-18 Mini corn tortillas
  • 1-2 cups oil (for frying)

Ingredients for Cream Cheese Salsa Dip

  • 1 cup chopped cilantro
  • 2 jalapenos, chopped
  • 1/2 tbsp chicken bouillon
  • 8 oz (1 block) cream cheese, softened
  • 15 oz mexican crema

Directions for Flautas

  1. In a large bowl, add cooked shredded chicken, sour cream, salt, and pepper. Mix well until all the chicken is creamy. Set aside
  2. Place a large skillet over the stove-top and place it on high heat.
  3. Add oil to the skillet for frying. Let oil heat for about 3-5 minutes.
  4. Heat a stack of corn tortillas in the microwave for about 1-2 minutes or until soft.
  5. To make your flautas, lay a soft corn tortilla flat and add chicken mixture on top.
  6. Roll the tortilla closed (like a burrito) and pin together with a toothpick so they don’t unroll.
  7. Repeat steps 5 & 6 until all chicken has been used.
  8. Place flautas in heated oil and fry for 2-3 minutes on each side. The longer you leave the flautas frying the crispier they become.
  9. Place them on plate with paper towel to drain excess oil.
  10. Remove all toothpicks before serving.

Directions for Cream Cheese Salsa Dip

  1. In a large blender, add the chopped cilantro and jalapenos, the chicken boullion, Mexican crema, and cream cheese.
  2. Blend the ingredients well until all of the mixture is combined or green.
  3. Next, add the sauce to a medium sauce pan and place over medium heat until the sauce begins to simmer. Stir occasionally
  4. Serve with flautas.


Per Serving: 174 calories; 13.4 g fat; 2.8 g carbohydrates; 10.6 g protein; 53 mg cholesterol; 231 mg sodium.

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