Description

Chicken Flautas are crispy rolled tortillas filled with seasoned shredded chicken and fried until golden. They’re crunchy on the outside, juicy on the inside, and perfect for dipping in salsa, guacamole, or sour cream. A Mexican favorite that’s easy to make and loved by everyone!

Ingredients

2 cups cooked, shredded chicken
1/2 cup shredded cheese (cheddar, Monterey Jack, or queso Oaxaca – optional)
1/4 cup salsa or tomato sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp chili powder (optional)
Salt and pepper, to taste
12 small corn or flour tortillas
Vegetable oil, for frying

Optional toppings:

Sour cream or Mexican crema
Salsa or pico de gallo
Guacamole or avocado slices
Shredded lettuce
Crumbled queso fresco
Chopped cilantro

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Instructions

Mix the filling: In a bowl, combine shredded chicken, cheese (if using), salsa, cumin, garlic powder, chili powder, salt, and pepper. Mix well.
Warm the tortillas: Heat tortillas for 20–30 seconds in a skillet or microwave until soft and pliable (this helps prevent cracking when rolling).
Assemble the flautas: Place 2–3 tablespoons of chicken filling along one edge of each tortilla. Roll tightly and secure with a toothpick if needed.
Fry the flautas:
- Heat about 1 inch of oil in a skillet over medium-high heat.
- Once hot (around 350°F), fry flautas in batches, seam side down, for 2–3 minutes per side or until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
Serve hot with your favorite toppings and dipping sauces.

Notes

Flautas can also be baked or air-fried for a lighter option.
- To bake: Brush with oil and bake at 400°F (200°C) for 15–20 minutes until crispy.
- To air fry: Cook at 390°F (200°C) for 10–12 minutes, flipping halfway through.
Great for using up leftover rotisserie chicken.
Make ahead and freeze before frying for a quick meal later.