Chicken Flautas

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Prepare yourselves for these incredible Chicken Flautas! I am an Arizona girl- I love my tacos, and these might be my new favorite food!

A rectangular plate with parchment paper with three chicken flautas, topped with pico de gallo, sour cream and guacamole, a similar plate on the corner of the image, a small bowl of guac and a glass of water on the side.


 

Why I Love This Recipe

I'm sure you've heard of Flautas before! And I'm sure you've heard of taquitos. At first glance, you might think they are the same thing. And while they both might be little roll ups of delicious fillings, they are in fact not quite the same. Taquitos (which I've made before and are heavenly) are made of corn tortillas and flautas are made of flour tortillas! Today we're making flautas and I know you guys are going to be hooked!

What's not to love about a flour tortillas filled with your favorite ingredients, rolled and pinned up and then lightly fried to toast? It's heaven. Chicken Flautas are crispy and a bit flakier than that of their taquito counterpart. I love stuffing mine with really simple ingredients like a store bought rotisserie chicken, plenty of cheese and taco seasoning. It doesn't have to be fancy or complicated! You can, of course, also use leftovers from the quick lemon roasted spatchcock chicken and make a meal plan with these and greek chicken stuffed pitas. And PSA: these are my current favorite flour tortillas!

Once the chicken flautas are stuffed, they get rolled! I like to use a little toothpick to secure the flour tortilla in place so they don't come unraveled. And then they get transferred into some frying oil to crisp up. Once they are golden and crisp, serve them up with guacamole, sour cream, salsa, pico... the works!!

Ingredients & Substitutions

Mise-en-place with all the ingredients required to make chicken flautas.
  • Taco Seasoning
  • Rotisserie Chicken
  • Monterey Jack Cheese
  • Chopped Green Chiles
  • Soft Flour Tortillas
  • Toothpicks
  • Salt
  • Canola Oil
  • Sour Cream
  • Guacamole
  • Pico
  • Salsa

*For a full list of ingredients and instructions please see recipe card below

How to Make Chicken Flautas

A white mixing bowl with shredded chicken tossed in taco seasoning.

Step 1: In a large bowl, stir together the taco seasoning and the chicken and toss to coat.

A white mixing bowl with shredded chicken tossed in taco seasoning mixed in with shredded cheese and green chilis.

Step 2: Stir in the cheese and green chilies.

A baking tray lined with parchment paper, with three flour tortillas with the shredded chicken mixture in the center of each.

Step 3: Working with 1 tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla.

A baking dish with rolled tortillas filled with the chicken mixture, and secured with a toothpick weaved through the overlapping part to seal them, several rolled tortillas placed one on top of the other.

Step 4: Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.

A skillet with about half an inch of oil and four rolled tortillas being fried in it.

Step 5: Preheat the oven to 250°. Heat ½-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 flautas, turning occasionally, until golden brown on all sides, 1 to 2 minutes.

Step 6: Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all flautas are cooked. Serve hot with sour cream, guacamole, and salsa.

A rectangular plate with parchment paper with three chicken flautas, topped with pico de gallo, sour cream and guacamole.

How to Store Chicken Flautas

You can store leftovers in an airtight container in the refrigerator for 3-4 days. To warm through, I prefer putting them in the oven or toaster oven. An air fryer or microwave can also work.

How to Freeze Chicken Flautas

This makes for a great freezer meal. To freeze, place these in a freezer bag and freeze for up to 3 months. You can also prep them and freeze them pre-frying, but I prefer freezing after they've been fried.

Tips & Tricks

Secure the tortilla in place using one toothpick before frying to prevent them from unraveling. Do this by weaving the toothpick through the tortillas where they overlap to close, parallel to the roll.

Looking for a delicious salsa to dip these in? Check out my homemade Chipotle Salsa

FAQs

What are Chicken Flautas and where do they come from?

Mexican cuisine has given us a ton of amazing flavors, but none quite so tasty as chicken flautas! This traditional snack can be traced back hundreds of years and its name - derived from Spanish for "flute" – reflects their iconic shape. Filled with shredded chicken and fried until crispy, you'll often find them served up alongside some classic Mexican accompaniments like guacamole or salsa for dipping. Nowadays, they're popular all around the world in both restaurants and kitchens alike.

What is the difference between flautas and taquitos?

Flautas and taquitos may seem like the same dish, but there are actually quite a few differences!
Flautas generally have longer and thinner shapes that look almost flute-like - hence their name. On the other hand, taquitos usually appear shorter in size with thicker dimensions than flautas. Flavorwise, while both dishes can come filled with different types of meats or beans etc., most people go for shredded chicken or beef when they're choosing to make some delicious flautas.
So whether you prefer long thin rolls of flavor stuffed full of meaty goodness (aka:flautas!) Or rich little cylindrical snacks, these two Mexican staples will be sure to leave an impression at whatever dinner table your set them on!

A rectangular plate with parchment paper with three chicken flautas, topped with pico de gallo, sour cream and guacamole, a similar plate on the corner of the image, a small bowl of guac and a glass of water peeping in from the side.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Chicken Flautas from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Flautas

Author: Gaby Dalkin
5 from 15 votes
These Chicken Flautas are filled with a seasoned mixture of shedded chicken, cheese, and green chiles. All of that gets wrapped up in a soft flour tortilla, and fried until perfectly crispy.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course, Dinner
Cuisine Mexican
Servings 4 -6 people

Ingredients
  

  • 4 tablespoons taco seasoning
  • ½ teaspoon salt
  • 5 cups shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 2 4-ounce cans chopped green chiles drained
  • 20 6-inch soft flour tortillas
  • 20 toothpicks
  • Canola oil for frying
  • Sour cream, guacamole, pico and salsa to serve

Instructions
 

  • In a large bowl, stir together the taco seasoning and the chicken and toss to coat. Stir in the cheese and green chiles.
  • Working with 1 tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
  • Preheat the oven to 250°. Heat ½-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 flautas, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all flautas are cooked. Serve hot with sour cream, guacamole, and salsa.

Notes

  • Secure the tortilla in place using one toothpick before frying to prevent them from unraveling. Do this by weaving the toothpick through the tortillas where they overlap to close, parallel to the roll.

Nutrition Information

Calories: 716kcal | Carbohydrates: 41g | Protein: 71g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 2205mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 21mg | Calcium: 576mg | Iron: 5mg
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17 Comments

  1. Loved these. Used the mojo chicken to make them. Also made in the air fryer, per someone else’s comments, and they turned out perfectly.

  2. 5 stars
    Never made flautas before, but my daughter wanted them for her birthday. They came out so perfect and everyone raved how good they were and went back for seconds. So moist and crunchy and delicious, and not too hard to make with the rotisserie chicken.

  3. 5 stars
    For those asking if you can make in the air fryer -- the answer is yes! I put them in the air fryer at 370 degrees for about 7 minutes (obviously minus the toothpick!) and they turned out great.

  4. 5 stars
    So weird .... just got home from lunch and from eating these, and thought to myself, "I really need to make these at home". Thanks for the recipe!

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