Step 1: Make the Salsa Verde

Place the tomatillos, onion, and chilies in a saucepan.

Add enough water to slightly cover the vegetables and simmer for about 10 minutes, or until everything is tender.

Transfer the cooked ingredients to a blender and add 1 cup of the cooking water.

Add:

Garlic
Cilantro

Blend until smooth.

Step 2: Cook the Sauce

Heat 2 tablespoons of vegetable oil in a saucepan over medium heat.

Pour in the blended tomatillo sauce.

Season with:

Chicken bouillon
Salt
Pepper to taste

Simmer for about 5 minutes or until slightly thickened.

Adjust seasonings if needed and allow the sauce to cool to room temperature.

Make the Flautas
Step 3: Warm the Tortillas

Heat the tortillas on a skillet or cast-iron pan until soft and pliable.

Step 4: Fill and Roll

Lay a tortilla flat and place shredded chicken near one edge.

Roll tightly into a tube shape and place seam-side down or secure with a toothpick.

Repeat with remaining tortillas and filling.

Step 5: Fry the Flautas

Heat about 1½ cups of vegetable oil in a frying pan over medium-high heat.

Fry the flautas in batches until crispy and golden brown.

Transfer to a paper towel-lined plate or cooling rack.

Assemble the Flautas Ahogadas
Step 6: Serve

Add a generous amount of salsa verde to serving bowls or plates.

Place 3–4 flautas partially immersed in the sauce.

Top with:

Shredded lettuce
Chopped onions
Mexican cream or sour cream
Queso fresco or shredded cheese

Drizzle with extra salsa if desired and serve immediately.