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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.

A plate of three chicken flautas topped with lettuce, tomato, cilantro, sour cream, and guacamole.
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A Favorite for Generations

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 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.
A white bowl filled with shredded chicken, cheese, and seasonings.

Ingredients

  • vegetable or canola oil – for frying
  • 3 cups shredded cooked chicken – We like this Shredded Chicken recipe, or using a rotisserie chicken. You can also use shredded beef or pork.
  • 1 cup shredded Mexican blend cheese – or cheddar, Colby Jack, Monterey Jack, queso fresco, cotija, or pepper jack
  • ½ cup salsa store-bought or Homemade Salsa
  • 1 (4-ounce) can diced green chiles
  • garlic salt with parsley flakes or add cayenne pepper, chili powder, or paprika for a bit of a kick
  • black pepper  to taste
  • 12 (6-inch) Flour Tortillas – Flour tortillas are traditional for flautas, but corn tortillas can be used. Use fresh or warm tortillas so they don’t tear.
  • salt – to taste
  • 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

Pro Tip

Keep batches of shredded chicken in the freezer to make this an easy, quick meal. Be sure to check out our Shredded Chicken recipe.

How to Make Chicken Flautas

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
Chicken flautas with toppings and Spanish rice on the side.

Complete The Meal

Sides

Taquitos and Flautas

Desserts

Collections

5 from 78 votes

Chicken Flautas

By: Lil’ Luna
Deliciously cheesy, filled chicken flautas can be fried, air-fried, or even baked for the perfect appetizer or dinner at your next fiesta.
Servings: 12
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

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.

Recipe FAQ

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.

How to store chicken flautas?

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.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 78 votes (56 ratings without comment)

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Recipe Rating




33 Comments

  1. augusto backes says:

    Thank you for providing these details.

  2. Judy villarreal says:

    5 stars
    Love these yesss absolutely 💯 great

  3. Alyssa D says:

    5 stars
    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.

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear! Thanks for sharing what you did. I’m glad you all enjoyed the flautas.

  4. Michelle says:

    Never ever with flour tortillas!

    1. Judy says:

      Michelle, you might prefer corn tortillas and that is great, but please be respectful of the poster and other people likes.

    2. Cheryl Ann Armstrong says:

      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.

  5. Lola says:

    5 stars
    They were great for a Christmas appetizer spread