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.
Seriously so delicious! My husband asked for the recipe and has made them twice since I first made them a few weeks ago!
Everyone in my family loves your recipe – simple to make and eat!
My kids LOVED these! And they were super simple to make!
So happy to hear that!! Thanks for giving the recipe a try!
Thank you, my whole family loved these. Super easy to make too!
Can I bake these?
Yes, you certainly can! Just place the rolled flautas, seamed side down, in a lightly greased 9×13 baking dish. Bake at 350 for 30 minutes.
These are one of the meals my whole family will eat! I love that I can control the heat level for my kids by adding mild salsa but for my own I can dip it in spicier sauce after they are cooked.
SO SO SO YUMMY! Must try!
Hi. So if I’m doin these for a large crowd and put them in the oven to keep warm, will they lose their crunch after a few hours?
They should be ok! I’d recommend turning the oven to LOW and place flautas on a paper towel-lined baking sheet and keep warm while making the rest of the flautas. You can also REHEAT flautas by baking at 300 for 15-20 minutes.
You are my go-to for Mexican food recipes! And Mexican food is my fav! These are yum!
Best treat ever for grandkids