Chicken Flautas Recipe

There’s something completely irresistible about Chicken Flautas — golden, crispy tortillas stuffed with savory chicken and cheese, just waiting to be devoured! This homemade version is easy enough for a weeknight but special enough for sharing with friends and family at your next gathering.

Ingredients You’ll Need

The beauty of Chicken Flautas is how just a few ingredients create that signature crunchy shell and flavorful filling. Each one has a role in delivering the color, richness, and punchy flavor — don’t skip any!

• Vegetable or canola oil: Essential for crisping up the flautas — use enough to get a shallow fry that covers the tortillas partway.
• Shredded cooked chicken: Rotisserie chicken is a lifesaver here, but any leftover or freshly cooked chicken will work beautifully for a juicy filling.
• Shredded Mexican blend cheese: Melts perfectly and brings that signature cheesy pull; Monterey Jack and cheddar mix is classic.
• Salsa (store-bought or homemade): Adds moisture and a kick of tangy flavor; choose your favorite mild, medium, or spicy variety.
• Diced green chiles (4 oz. can): These mild chiles give a subtle heat and a hint of smokiness without overpowering the other ingredients.
• Garlic salt with parsley flakes: Layers savory flavor right into the filling with a whisper of herbiness.
• Pepper: A must for balancing flavors and adding a little zip.
• Flour tortillas (or corn, 6-inch): Don’t worry about perfection—fresh, flexible tortillas make rolling much easier and fry up beautifully.
• Salt: A final sprinkle after frying makes each Chicken Flauta truly pop.
• Toppings: Get creative! Shredded lettuce, tomatoes, green salsa, guacamole, and Cilantro Ranch all complement the flautas perfectly.

Variations

The wonderful thing about Chicken Flautas is how flexible they are — you can tailor the filling, tortillas, and toppings to fit any craving, dietary goal, or ingredient you have on hand. Don’t be shy about experimenting!

• Switch Up the Protein: Try shredded beef, ground turkey, or even black beans and sweet potato for a vegetarian twist—anything goes!
• Cheese, Please: Swap in pepper jack, Oaxaca, or even a smoky gouda for a new flavor profile.
• Go Corn: Use corn tortillas for a gluten-free option and a more traditional taste—just make sure to warm them so they’re pliable before rolling.
• Bake Instead of Fry: If you’re looking for a lighter version, brush the rolled flautas with oil and bake at 425°F until crisp and golden.
• Add Some Heat: Toss in minced jalapeños or a dash of chipotle powder if you want to kick up the spiciness.

How to Make Chicken Flautas

Step 1: Prepare the Filling

In a medium-sized bowl, mix together the shredded chicken, cheese, salsa, diced chiles, garlic salt, and pepper. Stir until everything is evenly coated and the cheese is all through the mixture—you’ll want every bite to be flavorful!

Step 2: Warm the Tortillas

Working with a few tortillas at a time, warm them gently (in the microwave or a skillet) just until flexible. This makes them easier to roll without cracking, especially if you’re using corn tortillas.

Step 3: Fill and Roll

Spoon a generous ribbon of the chicken filling down the center of each tortilla. Roll tightly and secure each flauta closed with a toothpick—this little step keeps everything inside while frying.

Step 4: Fry to Crispy Perfection

Heat the oil to 375°F, then gently lower each flauta into the hot oil using tongs. Hold them in place for a few seconds to help set their shape, then fry for about 2 minutes or until beautifully golden all over. Drain on a paper towel–lined plate and sprinkle with salt immediately.

Step 5: Keep Warm (Optional)

Transfer finished Chicken Flautas to a foil-lined baking sheet in a warm oven (about 200°F) while you fry up the rest. This ensures every flauta is piping hot when it’s time to eat.

How to Serve Chicken Flautas

Garnishes

Bring your Chicken Flautas to life with a cascade of fresh toppings! Try shredded lettuce for crunch, chopped tomatoes for a burst of sweetness, creamy guacamole, or a drizzle of Cilantro Ranch and tangy green salsa to pull it all together. The more color and texture, the better!

Side Dishes

Keep things classic with a side of Mexican rice and refried beans—it creates the ultimate plate. Or, brighten things up with a citrusy corn salad or a simple black bean salad to complement the crispy, cheesy flautas.

Creative Ways to Present

Serve Chicken Flautas on a large platter, surrounded by heaps of colorful toppings and tiny dipping bowls. For parties, slice them in half and serve upright in cups for a fun, easy-to-grab appetizer. Or wrap a few in parchment for a festive dinner-night basket — so much more fun than takeout!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Flautas can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before covering to preserve their crispy texture as much as possible.

Freezing

Flautas freeze like a dream! Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep up to two months — just pop them straight from the freezer into a hot oven when you’re ready.

Reheating

Reheat Chicken Flautas in a 400°F oven until hot and crispy again (about 10–12 minutes from the fridge, 15–20 if frozen). Avoid microwaving if you can — the oven brings back that irresistible crunch!

FAQs

Final Thoughts

If you’re looking for a way to put smiles on faces (and maybe start your own dinnertime tradition), Chicken Flautas are the answer. They’re fun to make, even more fun to eat, and guaranteed to disappear fast — so grab your tortillas, gather your toppings, and let the crispy, cheesy goodness begin!

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