I love how these flautas ahogadas bring together crispy rolled tortillas and a warm green chile sauce that soaks into every bite. When I make this dish, it feels comforting, bold, and satisfying all at once. The contrast between crunchy flautas and saucy toppings makes this one of my favorite Mexican-inspired meals to prepare at home.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients while delivering big flavor. I like how the flautas stay crisp on the outside while turning tender under the sauce. This dish is also easy to customize with toppings, which makes it perfect when I want something fun, filling, and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 corn tortillas
2 cups cooked shredded chicken or beef
1/2 teaspoon salt
2 cups vegetable oil, for frying
For the green chile sauce:
2 cups green enchilada sauce or salsa verde
1/2 cup chicken broth
For toppings:
2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup thinly sliced onion
1/2 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco
Directions
I begin by warming the corn tortillas so they are soft and flexible. I place about 2 to 3 tablespoons of shredded chicken or beef down the center of each tortilla and sprinkle lightly with salt. I roll them tightly into flautas.
I heat the vegetable oil in a deep skillet over medium heat. Once hot, I fry the flautas in batches, turning them until they are golden brown and crispy on all sides. I remove them from the oil and let them drain on paper towels.
While the flautas cool slightly, I heat the green enchilada sauce and chicken broth together in a saucepan over medium heat until hot and smooth. To serve, I arrange the flautas on a plate and generously pour the warm sauce over them. I finish by adding lettuce, tomatoes, onion, crema, and queso fresco on top.
Servings And Timing
I usually prepare this recipe to serve 6 people.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Variations
I sometimes use only chicken or only beef depending on what I have available. When I want extra spice, I add chopped jalapeños to the sauce. I also enjoy baking or air-frying the flautas instead of frying them when I want a lighter version.
Storage/Reheating
I store leftover flautas and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the flautas in the oven or air fryer to restore their crispiness and heat the sauce gently on the stovetop.
FAQs
What Does “Ahogadas” Mean?
I understand “ahogadas” to mean “drowned,” which refers to the flautas being covered in sauce before serving.
Can I Make This Recipe Ahead Of Time?
I often prepare and roll the flautas ahead of time, then fry them just before serving for the best texture.
Can I Bake Instead Of Frying?
I sometimes bake the flautas at 400°F (200°C) for about 20 minutes, turning once, until crisp.
What Sauce Should I Use?
I usually choose green enchilada sauce or salsa verde because it adds tang and balances the richness of the flautas.
Can I Freeze Flautas?
I freeze the cooked flautas without sauce for up to 2 months and reheat them in the oven until hot and crispy.
Conclusion
I find flautas ahogadas to be a comforting and flavorful dish that always feels special. The crispy tortillas, savory filling, and vibrant sauce come together in a way that makes this recipe one I return to again and again.
Flautas Ahogadas, or ‘drowned tacos,’ are crispy rolled tortillas filled with shredded chicken or beef, fried until golden, and generously covered in warm green chile sauce. Topped with fresh veggies, crema, and queso fresco, they offer a bold and comforting Mexican-inspired meal.
Total Time:50 minutes
Yield:6 servings
Ingredients
12 corn tortillas
2 cups cooked shredded chicken or beef
1/2 teaspoon salt
2 cups vegetable oil, for frying
For the green chile sauce:
2 cups green enchilada sauce or salsa verde
1/2 cup chicken broth
For toppings:
2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup thinly sliced onion
1/2 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco
Instructions
Warm tortillas until soft and flexible.
Place 2–3 tablespoons of shredded chicken or beef in the center of each tortilla, sprinkle with salt, and roll tightly into flautas.
Heat oil in a deep skillet over medium heat. Fry flautas in batches, turning until golden and crispy. Drain on paper towels.
In a saucepan, heat green enchilada sauce and chicken broth together over medium heat until hot and smooth.
To serve, arrange flautas on a plate and pour warm sauce over them.
Top with shredded lettuce, diced tomatoes, sliced onion, crema, and queso fresco. Serve immediately.
Notes
Use only chicken or beef depending on preference or availability.
For extra heat, add chopped jalapeños to the sauce.
Try baking or air-frying for a lighter version.
Store flautas and sauce separately to maintain texture.
Freeze cooked flautas without sauce for up to 2 months.
