Crispy Chicken Flautas
These chicken flautas are rolled corn tortillas filled with seasoned shredded chicken and cheese, then shallow-fried until crisp. Serve them with salsa, lettuce, or crema for a lively weeknight dinner.
- Total time
- 40 min
- Yield
- 4 servings, 2 flautas each
- Difficulty
- Medium
Prep 20mCook 20mMexicanMain Course
Flautas are rolled tortillas with a savory filling inside. The name means “flutes” in Spanish, which makes sense once you see their long, crisp shape.
This version uses cooked shredded chicken, salsa verde, onion, cumin, chili powder, and Monterey Jack cheese. Corn tortillas give the flautas their classic flavor, but they need to be warmed first so they roll without cracking.
You only need a shallow layer of oil, not a deep fryer. Fry the flautas seam-side down first so they seal, then turn them until golden and crunchy all over.
01What you'll need
Ingredients
9 items · 4 servings, 2 flautas each
- 2 cups shredded cooked chicken breast, about 280 g
- 1 cup shredded Monterey Jack cheese, about 113 g
- 1/3 cup salsa verde, about 80 g
- 1/4 cup finely chopped white onion, about 40 g
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine salt
- 8 small corn tortillas, 6-inch size
- 1/2 cup neutral oil, such as canola or vegetable oil, for frying; about 3 tablespoons are absorbed
02How to make it
Step-by-step
1. Mix the filling
In a medium bowl, stir together the shredded chicken, Monterey Jack, salsa verde, onion, cumin, chili powder, and salt. The mixture should be moist but not soupy. If it looks very wet, drain off a little liquid so the flautas do not splatter in the oil.
2. Warm the tortillas
Wrap the tortillas in a clean damp kitchen towel or paper towel. Microwave them for 45 to 60 seconds, until warm and flexible. Keep them covered while you work. Warm tortillas bend more easily and are less likely to crack.
3. Fill each tortilla
Place one tortilla on a board. Spoon about 1/4 cup of filling in a line slightly off center. Do not overfill it, or the flauta may burst while frying.
4. Roll tightly
Roll the tortilla snugly around the filling into a thin cylinder. Place it seam-side down on a plate. Repeat with the remaining tortillas and filling. If needed, secure each flauta with a toothpick.
5. Heat the oil
Pour the oil into a large heavy skillet so it forms a shallow layer. Heat over medium-high heat until the oil reaches 350°F, or until a small piece of tortilla sizzles right away when added. If the oil smokes, lower the heat.
6. Fry seam-side down
Carefully place 3 or 4 flautas in the skillet, seam-side down. Do not crowd the pan. Fry for 2 to 3 minutes, until the seam is sealed and the underside is golden.
7. Turn and crisp
Use tongs to turn the flautas. Fry for another 3 to 4 minutes, turning as needed, until crisp and golden on all sides. Move them to a paper towel-lined plate or a wire rack. Repeat with the remaining flautas.
8. Serve hot
Let the flautas cool for 2 minutes before serving. Remove any toothpicks. Serve as they are, or add shredded lettuce, salsa, crema, guacamole, or lime at the table.
03From our kitchen
Cook's tips
- Make-ahead: Mix the filling up to 2 days ahead and store it in an airtight container in the refrigerator. Roll the flautas right before cooking so the tortillas do not get soggy.
- Storage: Refrigerate leftover cooked flautas for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp. Microwaving works, but the tortillas will soften.
- Freezer tip: Freeze rolled, uncooked flautas on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen over slightly lower heat, adding a few extra minutes, or bake from frozen at 400°F until hot and crisp.
- Chicken swaps: Use shredded rotisserie chicken, leftover turkey, or cooked shredded beef. For a vegetarian version, use mashed black beans or refried beans in place of the chicken.
- Cheese swaps: Monterey Jack melts well, but Oaxaca, Chihuahua, mild cheddar, or a Mexican cheese blend also work.
- If tortillas crack: They are probably too cold or dry. Rewarm them under a damp towel, or briefly pass each tortilla through a warm skillet before filling.
Cook's note
Nutrition is calculated for 2 flautas per serving and includes the estimated 3 tablespoons of frying oil absorbed by the batch. Optional toppings are not included.
04Frequently asked
Questions & answers
Are flautas the same as taquitos?
They are very similar. In many places, flautas are longer and often made with flour or corn tortillas, while taquitos are smaller. The names can vary by region and kitchen.
Can I bake these instead of frying?
Yes. Brush the rolled flautas lightly with oil and place them seam-side down on a baking sheet. Bake at 425°F for 15 to 20 minutes, turning once, until crisp and browned. They will be a little drier than fried flautas but still tasty.
Can I make flautas in an air fryer?
Yes. Lightly brush or spray the rolled flautas with oil. Air fry at 390°F for 8 to 12 minutes, turning once, until crisp and heated through. Work in batches so air can move around them.
Why did my flautas open while frying?
They may have been rolled loosely, overfilled, or placed in the oil seam-side up. Start seam-side down and hold them gently with tongs for the first few seconds if needed.
Can I use flour tortillas?
Yes, though the texture will be different. Flour tortillas fry up blistered and tender-crisp, while corn tortillas are more crunchy and traditional for many flautas.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, 2 flautas each
Amount per serving
% Daily Value*
- Total Fat23 g
- 29%
- Saturated Fat7 g
- 35%
- Cholesterol85 mg
- 28%
- Sodium634 mg
- 28%
- Total Carbohydrate25 g
- 9%
- Dietary Fiber4 g
- 14%
- Total Sugars2 g
- Protein32 g
- 64%
- Vitamin D0.1 mcg
- 1%
- Calcium274 mg
- 21%
- Iron2 mg
- 11%
- Potassium363 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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