Easy Chicken Flautas Recipe+VIDEO
Delicious and crunchy flautas, stuffed with shredded chicken (shredded beef is also OK), salsa, cheese, green chilies and more! They can be deep-fried, air-fried or even baked, making them delicious and simple dinner ideas or appetizers.
Flautas has become a family favorite! If you like Mexican food, you will love this recipe, as well as our chicken tacos, grilled chimichangas and taquitos.
Flautas vs Takitos
what’s the difference? I have to admit that even I am not 100% sure.
Come and understand, depending on where you live, this means different things. Usually, taquitos are tacos (filled with meat, cheese, etc.) rolled into tortillas. Flautas can be the same thing, but many people use flour tortillas instead. We have always made flautas with tortillas, but decided to try them with flour tortillas, we may never use corn again!
Today’s chicken wings are so delicious (we also tried some shredded beef)! The filling, crunchy and fluffy appearance of the tacos-great! Will we continue to make them (or tortillas) with tortillas-you bet, but when we really want to wow people, we will definitely eliminate flour tortillas.
How to make Flautas
We like the filling we ended up making because it is simple and made with the ingredients we already have on hand.
To make it, mix shredded chicken (or beef or even pork) with salsa, diced chili, cheese, garlic salt and pepper.
From there, you will make sure to heat the vegetable oil in a large saucepan over medium-low heat. You want it to be hot, but not so hot that it burns in the second tortilla in the oil.
Fill the flour tortilla with chicken filling along the middle of the tortilla, then roll it up and secure it tightly with a toothpick.
Use tongs to add flautas to the oil and cook for a few minutes on each side (or until golden brown). Serve immediately with any toppings listed below.
More cooking instructions. I like the crispness that the frying pan brings, but if you want to save some calories, you can bake it to air frying.
- bake: Place the rolled flautas, with the seam side facing down, in a 9×13 baking pan with a little oil. Bake at 350 degrees for 30 minutes.
- Air fryer: Spray the airfryer basket with cooking spray. Put the flautas seam side down into the basket. Make sure they are not touching. Cook at 400°F for 6-7 minutes. Turn them in half.
Mexican flautas is a very simple recipe. Even so, here are some trading tips:
- Put the shredded chicken in the refrigerator to make this meal easy and quick (just thaw it on the refrigerator or counter overnight before making).
- You can use flour or tortillas. Just make sure they are fresh so they don’t tear.
- To prevent the tortillas from tearing while rolling, heat them in the microwave for 20 seconds. Be sure to cover the tortillas with a damp paper towel before heating.
- When frying flautas, place the tortillas with the seam side down. This will keep them closed and keep the filling inside.
Storage, toppings and sub-creatives
Keep warmTurn the oven down, place the flautas on a baking sheet lined with paper towels, and keep warm while making the rest of the flautas.You can Reheat Flautas are made by baking at 300 degrees for 15-20 minutes.
Toppings: Flautas are delicious on their own, but if you want to dress them up, I recommend using:
What kind of food can be used with flautas? The choices are endless, but here are some ideas…
For more Mexican dishes, please check:
Course appetizer, main course
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
Calories 195 kcal
Author Little Luna
- 3 c shredded chicken
- 1/2 c salsa
- 1 small canned diced chili
- 1 c shredded Mexican cheese
- Garlic salt
- black pepper
- 12 flour tortillas 5-6″ round
- Vegetable oil or rapeseed oil for frying
- 2 C iceberg lettuce chopped
Fill a large pot with enough oil to reach a height of 2 inches on the side of the pan. Heat over medium heat until the frying thermometer inserted into the oil reads 375 degrees Fahrenheit.
In a medium bowl, combine chicken, salsa, diced chili, cheese, garlic salt and pepper.
Process 4 tortillas at a time, spreading a tablespoon in the middle of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick.
Using tongs, clamp each flauta in hot oil until it hardens, then loosen to continue cooking. Cook until golden brown, about 2 minutes, then transfer to a dish lined with paper towels and season with salt immediately.
While assembling and cooking the remaining tortillas, place the flautas in the oven on the baking sheet to keep them warm.
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