Flautas in Salsa Verde Sauce
These Flautas in Salsa Verde Sauce are crispy, saucy, and packed with bold, tangy flavor. Tender shredded chicken is rolled tightly into corn tortillas and fried until perfectly golden, then smothered in a bright green sauce made from roasted tomatillos, serrano and jalapeño peppers, and Spanglish Asadero Chile Verde Seasoning. Topped with shredded lettuce, Mexican crema, tomato salsa, and avocado, every bite delivers layers of crispy, zesty, and refreshing flavor.
Perfect for a comforting family dinner or a fun way to switch up taco night, these flautas bring authentic Mexican flavor straight to your table.
These Flautas in Salsa Verde Sauce are crispy, saucy, and packed with bold, tangy flavor. Tender shredded chicken is rolled tightly into corn tortillas and fried until perfectly golden, then smothered in a bright green sauce made from roasted tomatillos, serrano and jalapeño peppers, and Spanglish Asadero Chile Verde Seasoning. Topped with shredded lettuce, Mexican crema, tomato salsa, and avocado, every bite delivers layers of crispy, zesty, and refreshing flavor.
Perfect for a comforting family dinner or a fun way to switch up taco night, these flautas bring authentic Mexican flavor straight to your table.
Ingredients
For the chicken:
1 chicken breast
Salt to taste
1 piece of onion
2 garlic cloves
1 bay leaf
For the green sauce:
12 tomatillos
2 serrano peppers
1 jalapeño pepper
⅓ white onion
1 garlic clove
Fresh cilantro
1 tsp chicken bouillon
For the tacos:
Shredded chicken
Paprika to taste
Corn tortillas
Oil (for frying)
Chopped onion
For serving:
Shredded lettuce
Mexican crema (or sour cream)
Tomato salsa
Sliced avocado
Instructions
Cook the chicken: In a pot, add the chicken breast, salt, onion, garlic cloves, and bay leaf. Cover with water and cook until the chicken is tender. Remove the chicken, shred it, and set aside. Do not discard the broth.
Make the green sauce: In the same broth, cook the tomatillos, serrano peppers, jalapeño, and onion until they change color. Transfer to a blender and add the garlic, cilantro, Spanglish Asadero Chile Verde seasoning, and chicken bouillon. Blend until smooth.
Cook the sauce: In a pan, heat a little oil and sauté a bit of onion. Pour in the green sauce and let it come to a boil.
Prepare the filling: In another pan, heat a little oil and sauté some onion. Add the shredded chicken, season with paprika, and mix well.
Assemble the tacos: Fill the tortillas with the chicken and roll tightly into tacos.
Fry the tacos: Heat oil in a pan and fry the tacos until golden and crispy on both sides.
Serve: Plate the tacos and top with lettuce, crema, tomato salsa, avocado, and green salsa.
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