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Delicious, crunchy chicken flautas are filled with shredded chicken, salsa, cheese, and more! They can be fried, air fried, or even baked!
Flautas vs. Taquitos
What’s the difference? I had to admit that even I wasn’t 100% sure.
Come to find out, it means different things based on where you live. Usually, Taquitos are rolled tacos (filled with meat, cheese, and more) using corn tortillas.
Flautas can be the same thing, but many use flour tortillas instead. We have always made flautas with corn tortillas but decided to try them with Flour Tortillas and we still can’t decide which we love more.
Today’s chicken flautas were SO delicious (we also tried some using shredded beef)! The filling, the crunchy, fluffy exterior of the fried tortilla is SO SO good!
They will for sure be a regular on the dinner rotation, and make an appearance on our appetizer spreads as well.
How to Make Chicken Flautas
This chicken flautas recipe is on the table in under 30 minutes!
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.
FILLING. 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 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.
Chicken flauta are delicious all on their own, but if you want to dress them up I suggest using:
- Avocado Cream Sauce
- Pico De Gallo
- Homemade Salsa
- Sweet Salsa Verde
- Cafe Rio Dressing
- Mexican crema or sour cream
- Fresh lime juice
- shredded iceberg lettuce, tomatoes, cilantro, green onion, green chiles
- cheese – cheddar, Mexican blend, Colby Jack, Monterey Jack, queso fresco, cotija, pepper jack, etc.
I love the crispness that pan frying brings, but to save some calories bake or air fry these homemade flautas.
- 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.
This best chicken flautas recipe is pretty easy recipe to make. Even so, here are a couple of tricks of the trade:
- Keep shredded chicken in the freezer to make this an easy, quick meal (just 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.
- You can use either flour or corn tortillas. Just make sure they are fresh so they don’t tear.
- To keep corn tortillas from tearing while rolling, heat them up in the microwave for 20 seconds. Be sure to cover the tortillas with a damp paper towel before heating.
- When frying the flautas place the tortilla with the seam side down. This will hold them closed and keep the filling inside.
The options are endless for topping this chicken flauta recipe, but here are a few ideas:
- Mexican Street Corn Recipe
- Bean Dip Recipe
- Black Bean and Corn Salsa
- Cilantro Lime Rice
- Homemade Spanish Rice Recipe
- Canned Refried Beans
While the filling in the center can be the same, flautas generally use larger flour tortillas while taquitos use smaller corn tortillas.
Place the rolled flautas seam side down in the hot oil. Using metal tongs, hold it in place for a few seconds. Once it has crisped up you can flip it over without it unrolling. You can also use a toothpick to secure the rolled tortilla.
Absolutely! We have made flautas using shredded pork, beef, and chicken.
For Even More Mexican Dishes, Check Out:
- Mexican Casserole
- Mexican Lasagna
- Chicken Enchiladas
- Cafe Rio Shredded Chicken
- Baked Chicken Chimichangas
- Walking Tacos
Chicken Flautas Recipe
- 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
- shredded lettuce, chopped tomatoes, green salsa, guacamole, Cilantro Ranch dressing
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.