Similar to Taquitos, chicken flautas are rolled, filled, and fried, but we like to use Flour Tortillas instead of corn tortillas like we do with our beef Flautas.
We’ve ALWAYS made flautas, and we’re so grateful that this dish has been handed down from generation to generation. It is a favorite appetizer or main dish at our house. It can be fried, air-fried, or baked (we usually fry – always our fav option).
We love to serve it with some of our go-to dips and salsas and love to make these for any fiesta we are having. This recipe comes from our great-grandma, and we hope you love it too, along with our beef version.
Why we think you’ll love it:
- Taste and texture. The combination of the crunchy, fluffy exterior and the flavorful filling creates a delightful combination that is so addicting!
- On the table in no time. This Mexican dinner favorite is on the table in under 30 minutes!
- Flavor change up. With a wide range of toppings and variations, such as using shredded beef or pork instead of chicken, this dish can cater to different tastes.
Chicken Flautas Ingredients
- Vegetable or canola oil, for frying: Neutral, high heat oil that crisps the tortillas quickly and evenly.
- Shredded cooked chicken or shredded beef (3 cups): Tender protein that stays juicy inside the flautas. We like this Shredded Chicken recipe, or using a rotisserie chicken. You can also use shredded beef or pork.
- PRO TIP: Keep batches of shredded chicken in the freezer to make this an easy, quick meal.
- Shredded Mexican blend cheese (1 cup): Melts into the meat for creamy richness and helps bind the filling. Or use cheddar, Colby Jack, Monterey Jack, queso fresco, cotija, or pepper jack cheese.
- Salsa, store bought or homemade (½ cup): Adds moisture, tang, and built in seasoning. Store-bought or Homemade Salsa.
- Diced chiles (1, 4-ounce can): Gentle heat and fresh chile flavor without overpowering spice.
- Garlic salt with parsley flakes, to taste: Quick, even savory seasoning for the filling.
- Pepper, to taste: Balances richness with a little bite.
- Flour tortillas or corn tortillas (12, 6 inch): Wrap tightly and fry up crisp; flour gives extra crunch, corn brings classic flavor.
- Salt, to taste: Sprinkle right after frying so it sticks and brightens flavor.
- Toppings – shredded lettuce, chopped tomatoes, cilantro, sour cream, Guacamole, Cilantro Ranch dressing, green onions, fresh lime juice, Mexican crema, Avocado Cream Sauce, Pico De Gallo, Homemade Salsa, or Sweet Salsa Verde
How to Make Chicken Flautas
PREP. Preheat the oven to the warm setting or about 200°F. Fill a large saucepan or skillet with about ¾ inch oil. Heat over medium heat to 375°F.
FILL. In a medium bowl, combine 3 cups cooked shredded chicken, 1 cup shredded Mexican blend cheese, ½ cup salsa, 1 can diced chiles, and garlic salt with parsley flakes and pepper, to taste.
- Spread a heaping spoonful of chicken mixture along the middle of each of the 12 tortillas. Roll the tortillas tightly around the filling and secure each one with a toothpick.
FRY. Using tongs, hold each flauta, seam side down, in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel–lined plate and immediately season with salt.
SERVE. Transfer Mexican flautas to a foil-lined baking sheet and keep warm in the oven while assembling and cooking the remaining tortillas. Serve warm with toppings.
Alternative Cooking Methods
- Baking directions. Place the rolled flautas, seamed side down, in a lightly greased 9×13 baking dish or metal baking sheet. Bake at 350°F for 20 minutes.
- Air fryer directions. Spray the air fryer basket with cooking spray. Place seam side down, in the basket. Be sure they are not touching. Cook at 400°F for 6-7 minutes. Flip them halfway through.
Kristyn’s Recipe Tips
- Warm tortillas in a damp towel in the microwave 30 to 45 seconds so they roll without cracking.
- Roll snug and secure with a toothpick so the filling stays put and browns evenly.
- Fry in 350 to 375°F oil and avoid crowding to keep shells crisp.
- Drain on a rack over a sheet pan, then salt while hot for the best flavor.
Chicken Flautas Recipe
Video
Ingredients
- vegetable or canola oil, for frying
- 3 cups shredded cooked chicken, or shredded beef
- 1 cup shredded Mexican blend cheese
- ½ cup salsa, store-bought or homemade
- 1 (4-ounce) can diced chiles
- garlic salt with parsley flakes, to taste
- pepper, to taste
- 12 (6-inch) flour tortillas (or corn tortillas)
- salt, to taste
Toppings
- shredded lettuce, chopped tomatoes, green salsa, guacamole, Cilantro Ranch dressing
Instructions
- Preheat the oven to the warm setting or about 200°F.
- Fill a large saucepan with about ¾ inch oil. Heat over medium heat to 375°F.
- In a medium bowl, combine chicken, cheese, salsa, diced chiles, garlic salt, and pepper.
- Working with 4 tortillas at a time, spread a heaping spoonful of chicken filling along the middle of each tortilla. Roll the tortillas tightly around the filling and secure each one with a toothpick.
- Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel–lined plate and immediately season with salt.
- Transfer flautas to a foil-lined baking sheet and keep warm in the oven while assembling and cooking the remaining tortillas. Serve warm with toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the chicken filling in advance and store it in an airtight container in the refrigerator for up to 48 hours.
Store leftovers in an airtight container, or Ziploc bag, in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat in the oven, air fryer, or microwave.
Complete The Meal
Sides
Mexican Street Corn Recipe
13 mins
Best Bean Dip Recipe
30 mins
Homemade Spanish Rice Recipe
45 mins
Canned Refried Beans
10 mins
Taquitos and Flautas
Desserts
Mexican Fried Ice Cream
4 hrs 17 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
How to Make Flan
9 hrs 10 mins
Homemade Churro Recipe
35 mins
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This recipe was first shared April, 2020.
I can’t see the recipe ingredients because of all the ads and no way to “x” out of it so as to reveal the amount of beef. Will try to find it on another platform I guess. Was hoping the website wouldn’t be this way. It’s hard to enjoy reading about the recipe when so many ads are in the way.
Sorry that was frustrating. Ads help keep the site free and allow us to share recipes without a paywall, but we understand they can sometimes get in the way. You might try using the print button or reader mode, which usually shows the ingredients more clearly.
We tried this recipe using shredded chicken in flour tortilla wraps and my husband and I just loved them!! They came out nice and crispy in the Air Fryer. This recipe is great for WW. We will make them again. Thanks for the recipe.
I’m happy they turned out well!
Queso fresco, cotija, or pepper jack-yes, yes & yes. These were so delish, crunchy, tasty, everyone LOVED them. This is the way we love them, not drowning in crema, with thinly sliced cabbage or lettuce, radishes, homemade roasted salsa or guacamole with added grilled serrano & jalapenos. Oh, I am making myself HUNGRY for some more chicken/gound beef/shredded beef Flautas !
Now I enjoyed the baked flautas however I did lightly brush the outside of the flautas with some oil just to make them nice & crunchy without being oily. Did season the chicken meat with salt, pepper, cumin (love it). thanks so much for sharing.
Thank you for sharing your baking success. I always love hearing the different ways people make a recipe “their own”.
Thank you for providing these details.
Love these yesss absolutely 💯 great
I was thinking about these the other day and googled a recipe and I saw your recipe pop up and already knew it was going to be delicious because I love all your recipes! It did not disappoint. Hubby said it was better than the restaurant.
I subbed mozzarella for Mexican blend because it was the only cheese I had on hand. Was asked to please make them more which I definitely will.
Topped with some shredded lettuce and dipped in pico salsa and sour cream.
Oh that makes me so happy to hear! Thanks for sharing what you did. I’m glad you all enjoyed the flautas.
Never ever with flour tortillas!
Flautas are often made with flour tortillas, but I love a good corn tortilla too! You might prefer these Taquitos (made with corn tortillas). https://lilluna.com/cream-cheese-and-chicken-taquitos/
Michelle, you might prefer corn tortillas and that is great, but please be respectful of the poster and other people likes.
To each their own. Flour…corn…who cares! Make them the way you like them. Who says any one of us is right or wrong!!?? Just do your thang. Just do your thang.
Right on Cheryl Ann Armstrong, just do your thang. I am from the part of Mexico where ONLY corn tortillas where used, but my cousins who lived very south in Mexico love flour tortillas. To each his own, flour or corn just make them, I love to share ideas when it come to Mexican Cookery, it all depends from what region you grew up in, different spices/herbs/salsas. Sister, its all good !
Had cousins who made a delish, hot, spicy, crunchy slaw using the pickled juice from the jalapeno jars.
They were great for a Christmas appetizer spread