• 1 chicken breast cooked and shredded
  • 12 corn tortillas
  • 3 cups chopped lettuce
  • 1 cup shredded queso fresco
  • ½ cup Sour Cream
  • Toothpicks
  • ¼ cup Canola oil for Frying
  • 1 cup TATEMADA Salsa Jalapeño
  • Salt to taste


  1. Heat the canola oil in a medium skillet over medium-high heat until hot, but not smoking. Cook the tortillas quickly, one at a time, submerging completely in oil, until soft and pliable, but not crisp, about 5 seconds each; drain on paper towel.
  2. To form flautas, add the chicken to the previously heated tortillas, roll tightly to enclose Secure seam side of tortillas with toothpick. Repeat with remaining tortillas and chicken to make 12 flautas.
  3. Reheat oil in skillet. Add prepared flautas to skillet seam side down, adding only as many as fit in pan without touching. Cook, flipping occasionally, until browned and crispy on all sides; about 4
  4. Pat dry the excess oil with a paper towel and remove the
  5. To serve arrange flautas on plate, top with chopped lettuce, cheese, sour cream and TATEMADA Salsa Jalapeño.