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Flautas Recipe

Crispy, rolled tortillas stuffed with savory fillings, perfect as an appetizer or main course.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 flautas
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded cooked chicken rotisserie or poached
  • 1 cup shredded cheese Oaxaca, Chihuahua, or mozzarella
  • 1/2 cup diced roasted poblano pepper
  • 1/4 cup diced white onion
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons sour cream
For Assembling and Frying
  • 12 corn or flour tortillas 6-inch size works best
  • Oil for frying vegetable or canola, about 3 cups
  • Salt to taste
For Serving
  • Sour cream or crema
  • Salsa verde or red salsa
  • Shredded lettuce
  • Guacamole or sliced avocado
  • Fresh cilantro

Equipment

  • Large skillet or deep-sided frying pan
  • Candy/deep-fry thermometer
  • Tongs for flipping and removing flautas
  • Paper towels for draining
  • Shallow bowls for filling assembly
  • Cutting board and sharp knife
  • Large mixing bowl

Method
 

  1. In a large bowl, combine the shredded chicken, cheese, roasted poblano, onion, garlic, cumin, salt, and pepper.
  2. Stir in the sour cream until everything is evenly mixed.
  3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
  4. Place a warm tortilla on a clean cutting board and add about 3 tablespoons of filling in a line across the center.
  5. Fold the left edge of the tortilla over the filling, then roll it firmly away from you, tucking the filling in as you go.
  6. Arrange them seam-side down on a plate.
  7. Pour about 3 cups of oil into your skillet and heat it to 350 degrees Fahrenheit.
  8. Carefully place 3 to 4 flautas into the hot oil, seam-side down first.
  9. Fry for 1 to 1.5 minutes until the bottom is deep golden brown, then flip and fry the other side for another 1 to 1.5 minutes.
  10. Transfer the fried flautas to a plate lined with paper towels and sprinkle lightly with salt.
  11. Serve hot with your choice of sour cream, salsa, lettuce, guacamole, and cilantro.

Notes

Use leftover cooked chicken or experiment with different fillings for variety.