Chicken Flautas

Name: Chicken Flautas
Prep time: 10 min
Total time: 20 min
Yield: 4 - 5 serving(s)
Ingredients: 2 c. shredded, cooked chicken; 1/4 c. canned, chopped green chiles; 1 c. shredded cheddar; 1 c. queso blanco (or crumbled feta); 1/2 tsp. kosher salt (omit if chicken is already seasoned); 2 tsp. hot sauce, optional; 10 7" flour tortillas; 1/2 c. vegetable, canola, or other neutral oil; Pico de gallo, sour cream, and guacamole, for serving

By Carrie ParenteUpdated: Mar 27, 2024

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plate of chicken flautas topped with guacamole, sour cream, and pico de gallo

PHOTO: JOEL GOLDBERG; FOOD STYLING: LENA ABRAHAM

Flautas are our new favorite obsession. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they’re somewhere between taquitos and chimichangas. They come together quickly, making them the perfect party appetizers or easy chicken dinner served alongside your favorite sides (we’re looking at you, rice and beans). Load these up with your favorite toppings, and get ready for the most satisfying crispy bite. Here’s everything you need to know:

How to make chicken flautas:
— Warm your tortillas. If tortillas are cracking when assembling, warm them in the microwave first: wrap a few tortillas in a damp paper towel and heat for about 20 seconds, or until they are pliable.
— How to keep your flautas together. If they’re unraveling after being assembled, spear with a toothpick or two so they hold their shape while frying. Once fried, they should hold their shape on their own.
— How to make crispy chicken flautas. The key to crispy chicken flautas is to fry them in a high heat. Use a thermometer to make sure your temperature reaches 350-375°. Tip: You should hear a sizzle as soon as the food hits the oil; feel free to test with a strip of tortilla if you’re unsure.

Chicken flautas variations:
The really great thing about these is how versatile they are. You can use rotisserie chicken, cheddar, and queso blanco like we have here, or change it up with what you prefer or have at home. We’ve added flavor and spice with the addition of canned green chiles, but you can use salsa or pickled jalapeño instead. You could also use a different combination of cheeses such as Monterey jack, pepper jack, Oaxaca, or feta. For a variation, try shredded pork or beef instead of chicken.

Serving ideas:
We highly recommend serving chicken flautas with pico de gallo, sour cream, and guacamole. As far as sides go, we love these served with Mexican rice and refried beans, or with Mexico corn salad, avocado salsa and chips.

Made this recipe? Let us know how it went in the comments below.

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Yields:: 4 - 5 serving(s)
Prep Time:: 10 mins
Total Time:: 20 mins

Ingredients

2 c.
shredded, cooked chicken
1/4 c.
canned, chopped green chiles
1 c.
shredded cheddar
1 c.
queso blanco (or crumbled feta)
1/2 tsp.
kosher salt (omit if chicken is already seasoned)
2 tsp.
hot sauce, optional
10
7" flour tortillas
1/2 c.
vegetable, canola, or other neutral oil
Pico de gallo, sour cream, and guacamole, for serving

Directions

1. Step 1In a large bowl, combine chicken, chiles, cheeses, salt, and hot sauce (if using).
2. Step 2Lay 1 tortilla down on a work surface. Spread a heaping 1/4 cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.
3. Step 3In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 ° F. (You want to hear a sizzle as soon as the food hits the oil.)
4. Step 4Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes. Transfer flautas to a large paper towel-lined plate or baking sheet. Repeat with remaining flautas. Serve immediately with pico de gallo, sour cream, and guacamole.