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"Chicken, tomatoes, and jalapeno peppers rolled in corn tortillas and fried! Vale la pena!"
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1 h servings 355 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool.
  2. Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor.
  3. Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both!


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 14
  1. 20 Ratings

Most helpful positive review

Great recipe! try replacing the jalapeno peppers for chipotle peppers, you can find them canned on the Mexican produce section. Beware 'cause they are HOT!

Most helpful critical review

Greasy and bland.

Most helpful
Most positive
Least positive

Great recipe! try replacing the jalapeno peppers for chipotle peppers, you can find them canned on the Mexican produce section. Beware 'cause they are HOT!

I just made the meat recipe and put it on tostadas. It was good, but next time I will probably top the tostadas with crema mexicana and some green taco sauce. I also substituted the tomatoes f...

My 14 year old daughter and her friend made this. It has now become one of the family favorites. We usually soften the tortillas on a hot griddle or in a small amount of oil to make rolling easi...

This is delicious. Very similar to the flauta/taquitos I order in my favorite restaurant. I followed the recipe exactly and it was fantastic!! I will definitely be making these more regularly...

This allowed me to recreate one of my favorite dishes from a local restaurant! Frying the tortillas is essential! Topped them off with sliced black olives, shredded lettuce, shredded monterrey j...

This is a good recipe but you use chipotle peppers. You can get them in the mexican aisle and they are in cans. This recipe should have more of a sauce to it. We use tomatoes chipotle peppers an...

These tasted good but were a bit of a pain for frying.

Made this for a dinner with friends and we all loved it! We actually ended up cooking it in the crock pot with a can of chicken broth for about 3 hours prior to the dinner. This left the chick...

These were incredible! My husband wanted them the following night for dinner again! Kids loved them too. I left out the peppers though.

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