Recipe courtesy of Carol Garcia
Episode: Albuquerque
Save Recipe Print
2 hr 41 min
1 hr
1 min
1 hr 40 min
6 servings



In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Chicken Flautas with Avocado Cream

Recipe courtesy of Sunny Anderson

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Chicken Salad

Recipe courtesy of Food Network Kitchen

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories