Easy Chicken Flautas Recipe — Crispy & Crowd Pleasing

• Flautas, which means “flutes” in Spanish, are rolled tortillas filled with a savory mixture — typically shredded chicken, beef, or cheese — then fried until crisp. The name comes from their long, flute-like shape. They’re a staple in Mexican cuisine, often served with toppings like guacamole, sour cream, salsa, and shredded lettuce.
• Chicken flautas are especially popular because they combine tender, seasoned chicken with a crunchy outer shell — the ultimate texture contrast. They’re perfect for dipping, sharing, and enjoying any time of the day.

Ingredients You’ll Need

The best part about this recipe? You already have most of the ingredients in your kitchen.

For the Chicken Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 tablespoon olive oil
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon oregano
• Salt and pepper, to taste
• ⅓ cup salsa verde or tomato salsa
• ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

For Assembling and Frying:

• 10–12 small flour tortillas
• Toothpicks (optional, for holding flautas together while frying)
• Vegetable oil for frying (or air fryer method below)

For Serving:

• Guacamole
• Sour cream
• Pico de gallo or salsa
• Shredded lettuce
• Queso fresco (optional)

Step 1: Prepare the Chicken Filling

• Heat olive oil in a large skillet over medium heat.
• Add diced onion and cook until translucent, about 2–3 minutes.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.
• Add shredded chicken, cumin, chili powder, paprika, oregano, salt, and pepper.
• Mix in the salsa and shredded cheese, stirring until everything is evenly coated and warmed through.
• Remove from heat and let the mixture cool slightly before assembling the flautas.
• This filling is rich, flavorful, and moist — key to preventing your flautas from drying out during frying.

Step 2: Warm the Tortillas

• Soft tortillas roll better and won’t crack.
• Wrap them in a damp paper towel and microwave for 30–45 seconds, or Warm them on a dry skillet for a few seconds on each side.
• Keep them wrapped in a kitchen towel to stay warm and pliable.

Step 3: Assemble the Flautas

• Lay a tortilla flat on your workspace.
• Spoon about 2 tablespoons of the chicken mixture along one edge of the tortilla.
• Roll it tightly like a cigar, keeping the seam side down.
• Secure with a toothpick if needed to prevent unrolling during frying.
• Repeat with the remaining tortillas and filling. You should end up with about 10–12 flautas.

Step 4: Fry the Flautas

• To get that irresistible crunch, frying is the traditional method.
• Pour enough vegetable oil into a deep skillet to cover about ½ inch of the bottom.
• Heat the oil over medium-high until it reaches 350°F (175°C).
• Carefully add 3–4 flautas at a time, seam side down. Don’t overcrowd the pan.
• Fry for 2–3 minutes per side, turning occasionally until golden brown and crispy.
• Transfer to a paper towel–lined plate to drain excess oil.
• Continue until all flautas are cooked.

Step 5: Serve and Garnish

Serve your hot, crispy flautas with your favorite toppings and dips:

• A dollop of sour cream
• A generous scoop of guacamole
• Fresh salsa or pico de gallo
• Shredded lettuce and crumbled queso fresco
• Arrange everything on a large platter for a beautiful presentation — they look as amazing as they taste!

If you prefer a lighter, less oily version, you can easily make flautas in the air fryer or oven. They’ll still come out crispy and delicious.

Air Fryer Method

• Preheat the air fryer to 400°F (200°C).
• Lightly spray the flautas with oil.
• Place them seam side down in a single layer in the basket.
• Air fry for 8–10 minutes, flipping halfway through, until golden brown.

Oven-Baked Method

• Preheat the oven to 425°F (220°C).Line a baking sheet with parchment paper and place the flautas seam side down.
• Lightly brush or spray with oil.Bake for 15–20 minutes, or until golden and crispy, turning once halfway through.
• These methods are perfect if you want that crispy texture without deep frying.

Tips for Perfect Chicken Flautas

Keep the filling moist: A bit of salsa or cheese keeps the chicken juicy. Dry fillings can lead to cracking or burnt edges.

1. Roll tightly: Loose flautas can open while frying or baking.
2. Don’t overfill: Too much filling can cause the tortilla to tear.
3. Oil temperature matters: If it’s too cool, the flautas absorb oil and turn soggy; if it's too hot, they burn quickly.
4. Use toothpicks wisely: They help hold shape during frying, but remove them before serving.
5. Serve immediately: Flautas are best when freshly fried — crispy on the outside and warm inside.

Topping and Serving Ideas

Flautas are fun because you can customize the toppings to your taste. Here are some combinations that take your plate to the next level:

1. Classic Combo: Shredded lettuce, diced tomatoes, sour cream, and guacamole.
2. Fiesta Style: Pico de gallo, cotija cheese, and chopped cilantro.
3. Spicy Kick: Add sliced jalapeños, tangy salsa, or chipotle crema.Tex-Mex Twist: Melt cheese on top and drizzle with queso sauce.
4. Pair them with Mexican rice, refried beans, or corn salad for a complete meal.

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