Chicken Taquitos (Flautas de Pollo)

When I was a little girl, my grandparents and I would go out to eat every Friday. The restaurants would vary between a Swedish smorgasbord, KFC and a tiny, Mexican restaurant that was only 2 blocks away from where we lived. El Burrito was my favorite! I always ordered the same thing. Not because I was a picky eater, but because I really loved their chicken taquitos served with a side of guacamole.

Chicken taquitos are still a big hit around my house. They're quick, easy and the kiddies love them. I cook two boneless, skinless chicken breasts for this recipe. But this is a great recipe to use up any leftover chicken.

Chicken Taquitos (Flautas de Pollo)

  • 1 or 2 cups shredded chicken
  • 12 to 16 corn tortillas
  • 1 cup Vegetable oil (for frying)
  • Guacamole
  • Sour Cream

Heat a non-stick skillet, a griddle or a comal over medium-high heat. Warm the corn tortillas on the griddle: wrap in a kitchen towel or aluminum foil to keep warm.

Place 1 to 2 tablespoons of shredded chicken in center of corn tortilla; roll up tightly. (To prevent taquito from unrolling, secure with a toothpick.)

Heat vegetable oil in a medium skillet over medium-high heat. Carefully place taquitos seam-side down in hot oil. Fry 4 or 5 at a time for 3 to 5 minutes on each side or until a light golden brown.

Serve with Guacamole, Sour cream, Mexican Rice, Refried Beans. Enjoy!!!

With Love,
Leslie Limon


  1. These look so good and so easy to make.

  2. El Burrito in Van Nuys or 3rd and Alvarado you must be very young. I really liked their cocido. Yes their taquitos were good. Your recipe is good, I add lettuce and diced tomatoes. My guacamole is a bit spicy.