Easy Chicken Flautas Recipe
Crispy fried flautas filled with shredded chicken, cheese, and a creamy salsa-sour cream mixture. Keep warm in the oven as you fry and serve hot.
Servings: 6 servings
Ingredients
Ingredients
- 3 cupsshredded cooked chicken I like to use rotisserie chicken
- 1 cupshredded Monterey jack cheese
- 1/2 cupsalsa
- 1/4 cupsour cream
- 1 4-ounce candiced green chiles
- 1 teaspoonchili seasoning
- Kosher salt to taste
- Ground black pepper to taste
- 126- inch flour or corn tortillas
- Vegetable oil or canola oil, for frying
Instructions
Instructions
- Preheat the oven to 200°F and place a wire rack inside a baking dish; this will keep the flautas warm while you finish frying.
- In a medium bowl, stir together 3 cups shredded cooked chicken, 1 cup shredded Monterey Jack cheese, 1/2 cup salsa, 1/4 cup sour cream, 1 (4-ounce) can diced green chiles, and 1 teaspoon chili seasoning. Season the mixture with kosher salt and ground black pepper to taste.
- Lay one tortilla flat on a work surface. Spoon about 3 tablespoons of the chicken mixture across the center of the tortilla. Roll the tortilla tightly around the filling and secure the seam with a toothpick. Repeat with the remaining tortillas and filling.
- Pour vegetable or canola oil into a large, deep skillet or saucepan to a depth of about 3/4 inch. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry or candy thermometer.
- Fry the flautas in batches (2 to 4 at a time, depending on pan size). Use tongs to add them seam-side down, and turn as needed so all sides brown evenly. Fry each batch about 2 to 4 minutes, or until golden brown and crisp. Adjust the heat as needed to maintain the oil temperature near 375°F.
- Transfer fried flautas to a paper towel–lined plate to drain briefly. While still hot, sprinkle with kosher salt to taste. Then move them to the prepared wire rack in the oven to keep warm while you fry the remaining flautas.
- After all flautas are warm and drained, remove and discard the toothpicks.
- Serve the flautas warm.
Equipment
- Wire Rack
- Baking Dish
- Medium Bowl
- large deep skillet or saucepan
- deep-fry or candy thermometer
- Tongs
- Toothpicks
- Paper Towels
Notes
Notes
Tortillas
: To prevent your tortillas from cracking, heat in the microwave for about 20-30 seconds between damp paper towels.
Bake in the oven:
Place a wire rack in a lightly greased 9×13-inch baking dish. Add flautas, seam-side down, and brush with olive oil. Bake at 425°F for 15 to 20 minutes, or until golden brown. Broil for extra crispiness.
Air Fry:
Preheat air fryer to 400°F. Place 4 flautas, seam-side down, in the basket without touching and brush with olive oil. Cook 6 to 8 minutes, flipping halfway through, until golden and crispy.
Make Ahead:
These flautas taste best freshly fried, but you can make the filling and assemble them in advance. Store in an airtight container in the refrigerator up to 2 days.
Storage:
As mentioned above, these are best the day of, but you can store leftovers in the refrigerator
up to 5 days.
Freeze:
If you would like to freeze these assembled and fry later. Place the assembled tortillas on a baking sheet and freeze 1 to 2 hours, or until firm. Transfer to a freezer-safe container or zip-top bag and freeze up to 3 months. Thaw before frying.
Tortillas
: To prevent your tortillas from cracking, heat in the microwave for about 20-30 seconds between damp paper towels.
Bake in the oven:
Place a wire rack in a lightly greased 9×13-inch baking dish. Add flautas, seam-side down, and brush with olive oil. Bake at 425°F for 15 to 20 minutes, or until golden brown. Broil for extra crispiness.
Air Fry:
Preheat air fryer to 400°F. Place 4 flautas, seam-side down, in the basket without touching and brush with olive oil. Cook 6 to 8 minutes, flipping halfway through, until golden and crispy.
Make Ahead:
These flautas taste best freshly fried, but you can make the filling and assemble them in advance. Store in an airtight container in the refrigerator up to 2 days.
Storage:
As mentioned above, these are best the day of, but you can store leftovers in the refrigerator
up to 5 days.
Freeze:
If you would like to freeze these assembled and fry later. Place the assembled tortillas on a baking sheet and freeze 1 to 2 hours, or until firm. Transfer to a freezer-safe container or zip-top bag and freeze up to 3 months. Thaw before frying.