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Chicken Flautas

Crispy fried flour tortillas tightly rolled around a seasoned shredded chicken and cheese filling, topped with fresh garnishes for a restaurant-quality Mexican meal made at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken
  • 1 medium onion diced fine
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro chopped
  • 1/4 cup salsa or pico de gallo
Assembly and Frying
  • 8 flour tortillas 8-inch
  • 2 cups vegetable or canola oil for frying
  • Salt to taste, for finishing
For Serving
  • Sour cream for serving
  • Guacamole or sliced avocado for serving
  • Salsa verde or red salsa for serving
  • Shredded lettuce for serving
  • Diced tomatoes for serving
  • Lime wedges for serving

Equipment

  • Large skillet or Dutch oven
  • Meat or candy thermometer
  • Paper towels
  • Shallow dish or plate
  • Tongs or slotted spoon
  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Wooden spoon

Method
 

  1. Warm tortillas: Stack tortillas, wrap in a damp towel, and microwave for 30 seconds until pliable.
  2. Sauté aromatics: Heat 1 tablespoon oil in a skillet over medium heat, cook diced onion for 3 minutes, add minced garlic and cook 30 seconds.
  3. Season chicken: Add shredded chicken, cumin, chili powder, cayenne, salt, and pepper to skillet; stir 2 minutes to coat, then remove from heat and cool slightly.
  4. Finish filling: In a bowl combine the chicken mixture with shredded cheese, chopped cilantro, and salsa until evenly mixed.
  5. Roll flautas: Spoon about 3 tablespoons filling along center of each warm tortilla, fold edges slightly, roll tightly, and place seam-side down.
  6. Heat oil: Pour 1.5 inches of oil into a skillet and heat to 350°F (175°C).
  7. Fry: Working in batches, place 2–3 flautas seam-side down in hot oil; fry 2–3 minutes per side until golden brown and crispy.
  8. Drain and serve: Transfer to paper towels, sprinkle with salt, keep warm in a 200°F (95°C) oven, and serve hot with desired toppings.

Notes

Keep cooked flautas warm in a 200°F oven while finishing remaining batches to maintain crispness.