• Active Time 20m
  • Total Time 20m

Makes 8

These tortillas are called flutes because of their long, thin, cylindrical shape. They are usually made with special oblong tortillas, but the same affect can be achieved by slightly overlapping two small tortillas. Flautas are one of Mexico's most popular snacks, sold by street vendors all over the country.


  • 8 oblong, 7x4-inch tortillas, or 16 round, 5-inch tortillas
  • 1 cup of any one of the following: cooked shredded chicken; ricotta, drained; mashed potatoes, or frijoles refritos (refried beans)
  • 6 tablespoons vegetable oil
  • 1/2 cup any cooked red or green tomato sauce
  • 1/2 cup sour cream
  • 4 tablespoons queso anejo or feta cheese, grated


Heat the tortillas on a hot comal or a cast iron griddle to make them more pliable.

Place a teaspoon of either the chicken, ricotta, mashed potatoes or Frijoles Refritos near the long edge of each. Roll the tortillas up tightly so they don't open. You can use a toothpick to secure them if necessary.

Heat the oil in a frying pan and fry the flautas on high heat on each sides for about 1 minute or until lightly golden.

Drain the flautas on paper towels to remove any excess oil and put on a platter.

Spoon the cooked red or green sauce over the flautas, top with sour cream and sprinkle with cheese.

Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 892

nutrition information per serving

391 calories; 24g total fat; 51mg cholesterol; 431mg sodium; 30g carbohydrates; 2g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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