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Deliciously cheesy, filled chicken flautas can be fried, air-fried, or even baked for the perfect appetizer or dinner at your next fiesta.
Chicken flautas are a staple in our house! You’ll love this recipe, along with our beef version and our favorite Taquitos.
Who Doesn’t Flautas?
Similar to Taquitos, chicken flautas are rolled, filled, and fried, but use flour tortillas instead of corn tortillas.
We’ve made flautas my entire life, and I’m so grateful that this dish (whether it’s an appetizer or main dish) is also loved by my own family! 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.
Why we love them:
- 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.
Ingredients
- vegetable or canola oil – for frying
- Shredded Cooked Chicken – or use shredded beef or pork
- shredded Mexican blend cheese – Try cheddar, Colby Jack, Monterey Jack, queso fresco, cotija, or pepper jack.
- salsa – store-bought or homemade
- diced chiles
- garlic salt with parsley flakes
- pepper to taste
- Flour Tortillas – or corn tortillas (fresh or warm so they don’t tear)
- salt
- toppings – We use shredded lettuce, chopped tomatoes, cilantro, sour cream, and Guacamole. You could also try 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 Flautas
- PREP. 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.
- FILL. In a medium bowl, combine the filling ingredients.
- Spread a heaping spoonful of chicken mixture along the middle of each tortilla. Roll the tortillas tightly around the filling and secure each one with a toothpick.
- FRY. 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.
- 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.
Recipe Tips + Storing
- Chicken. Keep shredded chicken in the freezer to make this an easy, quick meal (defrost overnight in the fridge or on the counter for a few hours before making it). We also like using rotisserie chicken whenever we’re in a pinch.
- Frying. Fry the flautas seam side down to hold them closed and keep the filling inside.
- Make ahead of time. We do not suggest making any fried foods ahead of time, but you can make the filling in advance. Store in an airtight container in the refrigerator for up to 48 hours.
- Serving suggestions. The options are endless, but you can try Mexican Street Corn Recipe, Bean Dip, Black Bean and Corn Salsa, Cilantro Lime Rice, Homemade Spanish Rice Recipe, or Canned Refried Beans.
For More Mexican Dishes:
Chicken Flautas
Deliciously cheesy, filled chicken flautas can be fried, air-fried, or even baked for the perfect appetizer or dinner at your next fiesta.
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.
Video
Notes
Prep ahead of time. Make the chicken filling in advance and store it in an airtight container in the refrigerator for up to 48 hours.
Baking directions. Place the rolled flautas seam side down in a lightly greased 9×13-inch baking dish or on a metal baking sheet. Spray with olive oil cooking spray and 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.
Store leftovers in an airtight container, or Ziploc bag, in the refrigerator for 3-4 days, or freeze for up to 3 months.
Nutrition
Serving: 1flauta, Calories: 40kcal, Carbohydrates: 1g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 135mg, Potassium: 37mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 114IU, Vitamin C: 0.2mg, Calcium: 66mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
They were great for a Christmas appetizer spread