Crispy Chicken Flautas
Golden brown, irresistibly crunchy tortillas rolled around a savory and flavorful shredded chicken filling. These flautas are fried to perfection, making them a fantastic appetizer, snack, or main course. Perfect for dipping in guacamole, sour cream, or salsa.
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Equipment
Ingredients
- 2 cups shredded cooked chicken from rotisserie chicken or boiled breast
- 1 tbsp vegetable oil plus more for frying
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 4 oz green chiles canned, diced
- 3 oz cream cheese softened
- 1/2 cup monterey jack cheese shredded
- 2 tbsp cilantro freshly chopped
- 1 tsp lime juice fresh
- 12 count corn tortillas 6-inch size
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- toothpicks toothpicks for securing flautas
Instructions
- Prepare the Filling: Heat 1 tbsp oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes. Add garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
- Combine Filling Ingredients: In a large bowl, combine the shredded chicken, the sautéed onion/spice mixture, diced green chiles, cream cheese, monterey jack cheese, cilantro, lime juice, salt, and pepper. Mix until well combined.
- Softening the Tortillas: To prevent the tortillas from cracking when rolling, warm them. You can do this by heating a dry skillet for 30 seconds per side, or microwaving them wrapped in a damp paper towel for 30 seconds.
- Assemble the Flautas: Place a tortilla on a work surface. Add 2-3 tablespoons of the chicken filling in a line just below the center. Roll the tortilla up tightly around the filling. Secure the end with a toothpick. Repeat with remaining tortillas and filling.
- Fry the Flautas: Heat about 1/2 inch of oil in a large skillet over medium-high heat (350°F/175°C). Carefully place the flautas seam-side down in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy all over.
- Drain and Serve: Use tongs to transfer the fried flautas to a plate lined with paper towels to drain excess oil. Remove toothpicks carefully.
- Serve Immediately: Serve the flautas hot with your favorite dipping sauces like guacamole, sour cream, pico de gallo, or salsa.
Notes
🔹 Tortilla Tip: Warming the tortillas is a NON-NEGOTIABLE step. It makes them pliable and prevents them from tearing when you roll them.
🔹 Filling Variations: Use shredded beef, ground beef, or potatoes and cheese for a vegetarian version. Ensure any alternative filling is not too wet.
🔹 Baking Option: For a healthier version, preheat oven to 425°F (220°C). Brush rolled flautas with oil and bake for 15-20 minutes, flipping halfway, until crispy.
🔹 Air Fryer Option: Spray flautas with cooking oil and air fry at 400°F (200°C) for 8-10 minutes, shaking halfway through.
🔹 Make Ahead: You can assemble the flautas (without frying) and refrigerate them for a few hours before cooking. You can also freeze them on a baking sheet before transferring to a bag; fry directly from frozen, adding a minute or two to the cooking time.
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 8gCholesterol: 65mgSodium: 720mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 18mgIron: 10mg
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