Instructions:
Make the salsa verde :

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

Add water to slightly cover the ingredients and simmer for 10 minutes or until everything is nicely cooked.

Place all ingredients in a blender and add 1 cup of cooking water.

Add garlic and cilantro and blend until smooth.

Heat the oil in a saucepan over medium heat and pour in the tomatillo sauce.

Season with chicken bouillon, pepper, and salt.

Simmer for 5 minutes or until the sauce thickens, adjust seasonings and turn off the heat. Allow to cool down to room temperature.

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

Place a tortilla flat on a surface and add some chicken to one side.

Roll the tortilla tightly into a tube-like shape. Place it seam-side down or secure it with a toothpick. Repeat until all tortillas and filling are used.

Heat about 1 ½ cups of oil in a pan and fry the flautas in batches until crisp and golden.

Remove them and place them on a lined paper plate or a cooling rack.

Assemble:

Add some salsa in the cups where you’ll serve flautas (read notes).

Place 3-4 flautas nicely immersed in the sauce and then add lettuce, onions, cream, and cheese.

Drizzle with more salsa if you want and serve immediately.

NOTES :
You can also use flour tortillas to make this recipe, just be aware that flour tortillas don’t get as crispy as corn ones, they also fry faster and tend to burn easily if you don’t pay attention to the oil temperature.

You can also serve those flautas on plates, just add first some salsa, place flautas, then top with lettuce, onion, cream, and cheese. Generously add more salsa and that’s it.

Enjoy!