Go Back
Homemade Chicken Flautas photo
Print Recipe Save it for later

Chicken Flautas

Crispy rolled tortillas filled with seasoned shredded chicken and cheese, perfect for a party or weeknight dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 servings

Ingredients

  • for frying vegetable or canola oil
  • 3 cups shredded cooked chicken or shredded beef
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup salsa store-bought or homemade
  • 4 ounces diced chiles canned
  • to taste garlic salt with parsley flakes
  • to taste pepper
  • 12 6-inch flour tortillas or corn tortillas
  • to taste salt
  • shredded lettuce for serving
  • chopped tomatoes for serving
  • green salsa for serving
  • guacamole for serving
  • Cilantro Ranch dressing for serving

Instructions

  • Preheat oven to the warm setting (about 200°F) and line a baking sheet with foil; keep it nearby to hold cooked flautas warm.
  • Pour enough oil into a large saucepan or deep skillet to measure about 3/4 inch deep and heat over medium until it reaches 375°F.
  • In a medium mixing bowl, combine the shredded chicken, Mexican blend cheese, salsa, diced chiles, garlic salt, and pepper; mix until evenly combined.
  • Working with about four tortillas at a time, place a tortilla flat and add a heaping spoonful of the chicken mixture along the center, then roll tightly and secure with a toothpick; repeat with remaining tortillas.
  • Using tongs, hold each rolled flauta in the hot oil briefly until it firms, then release it to fry; cook several at a time until golden brown on all sides, about 2 minutes total per flauta.
  • Remove fried flautas to a paper towel–lined plate to drain and immediately season lightly with salt.
  • Transfer cooked flautas to the foil-lined baking sheet and keep warm in the oven while you finish frying the rest.
  • Serve the flautas warm with shredded lettuce, chopped tomatoes, green salsa, guacamole, and Cilantro Ranch dressing.

Equipment

  • large saucepan or deep skillet
  • Tongs
  • Mixing Bowl
  • Toothpicks
  • Paper Towels
  • foil-lined baking sheet
  • Measuring Cups

Notes

  • Make the chicken filling up to 48 hours ahead and refrigerate.
  • To bake instead, place rolls seam-side down on a greased sheet, spray with oil, and bake at 350°F for 20 minutes.
  • For the air fryer, arrange seam-side down without touching and cook at 400°F for 6–7 minutes, flipping halfway.
  • Keep cooked flautas warm on a foil-lined baking sheet in a low oven while frying.