These flautas are perfect for a party or a football night! You can make them short or long and as spicy as you like. For a quicker option, use rotisserie chicken.
To cook the chicken, add chicken breast, chicken bouillon, salt, 1/4 onion, garlic cloves, one celery stick, and 4-5 stems of cilantro in a pot and cover with water; cook for about 30 minutes on medium heat or until tender and easy to shred with a fork. Shred the chicken and let it cool down before you build the flautas so the tortilla won’t sweat. To make the salsas, add the respective ingredients (for verde: 1/4 onion, 2 garlic cloves, 5 jalapeños, 4 tomatillos; for roja: 6 red jalapeños, 2 roma tomatoes, 1/4 onion, 2 garlic cloves) in a pot and cover with water, cook for about 15 minutes on medium heat, and blend with salt to taste. For the green salsa, to make it creamy, add about 3 tbsp of any neutral cooking oil (avocado oil is listed in ingredients). Mix the masa flour with water until it gets a runny consistency like glue. Spread masa glue on the edge of a corn tortilla and place another one over it to make the long flautas, then add chicken and roll them up, add more glue on the ends to seal it, and let it dry for at least 10 minutes before you fry them. Fry on medium heat until golden and crispy, and place them standing or diagonally to strain any oil inside the flautas. In a small or regular plastic cup, add refried beans (they should be runny, so add more water while refrying them), then place a few or three flautas inside the cup, add salsa verde, salsa roja, Mexican crema, and queso cotija.
