Here’s a delicious, authentic-style recipe for Mexican Chicken Taquitos (or Flautas) in Green Sauce — crispy rolled tortillas filled with tender shredded chicken, covered in bright, tangy salsa verde. This is a classic comfort dish you’ll want to make again and again.

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🌮 Mexican Chicken Taquitos/Flautas in Green Sauce

⭐ Serves: 4

⭐ Makes: 12–15 taquitos/flautas

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🟢 Ingredients

For the Chicken Filling

• 2 cups shredded cooked chicken (rotisserie works great)

• 1/4 onion, finely chopped

• 1 clove garlic, minced

• 1/2 tsp salt

• 1/2 tsp ground cumin

• 1/2 tsp black pepper

• Optional: 1/4 cup cream cheese or Mexican crema for a creamier filling

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For the Taquitos/Flautas

• 12–15 corn tortillas (traditional)
  or

• 10 flour tortillas (if making flautas)

• Oil for frying (vegetable, canola, or avocado oil)

• Toothpicks (optional)

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For the Green Sauce (Salsa Verde)

• 1 lb tomatillos, husked and rinsed

• 2–3 serrano peppers (or jalapeños for milder heat)

• 1/4 white onion

• 1 clove garlic

• 1/2 cup cilantro leaves

• 1/2–1 tsp salt

• 1/2 cup water or chicken broth

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For Serving

• Mexican crema or sour cream

• Crumbled queso fresco

• Chopped cilantro

• Lime wedges

• Shredded lettuce (optional)

• Avocado slices or guacamole

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🟩 Instructions

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1. Make the Salsa Verde

1. Boil tomatillos, peppers, onion, and garlic in a pot for 8–10 minutes until tomatillos turn pale green.

2. Transfer vegetables to a blender.

3. Add cilantro, salt, and a little water or broth.

4. Blend until smooth.

5. Taste and adjust salt or heat as needed.

Set aside.

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2. Prepare the Chicken Filling

1. In a skillet, sauté onion and garlic in a little oil until soft.

2. Add shredded chicken, salt, pepper, and cumin.

3. Mix well and warm through for 2–3 minutes.

4. Optional: Add crema or cream cheese for a richer filling.

Set aside to cool slightly.

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3. Warm the Tortillas

Corn tortillas must be softened so they don’t crack when rolling.

Methods:

• Microwave: Wrap in a damp towel and heat 30 seconds.

• Comal/skillet: Heat each side 10–15 seconds.

• Fry briefly: Dip in hot oil for 2–3 seconds (most flexible method).

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4. Roll the Taquitos/Flautas

1. Place 2–3 tablespoons of filling near one end of each tortilla.

2. Roll tightly.

3. Secure with a toothpick if needed.

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5. Fry Until Crisp

1. Heat ½–1 inch of oil in a pan.

2. Fry taquitos in batches until golden and crispy (2–3 minutes per side).

3. Drain on paper towels.

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6. Plate With the Green Sauce

You can serve them:

✔️ Smothered style:

Place crispy taquitos on a plate and spoon warm salsa verde generously over the top.

✔️ Dipping style:

Serve salsa verde on the side in a bowl.

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🥑 Optional Toppings

• A drizzle of Mexican crema

• Queso fresco crumbles

• Fresh cilantro

• Shredded lettuce

• Chopped onions

• Avocado or guacamole

• A squeeze of lime

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😋 Tips for Perfect Taquitos/Flautas

• Corn tortillas = classic taquitos

• Flour tortillas = larger, crispy flautas

• Keep rolled taquitos covered with a towel while frying so they don’t dry out.

• For a healthier version, air-fry at 400°F for 8–10 minutes or bake at 425°F for 15–20 minutes.

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If you want, I can also give you:
🌶️ a spicy salsa verde version
🔥 a creamy green sauce like taquerías use
🍗 a slow-cooker chicken filling recipe

What would you like next?