Dinner

Chicken Flautas Recipe

ByElena Hart May 16, 2026May 16, 2026

Introduction

Chicken flautas are crispy, golden rolled tortillas filled with a flavorful chicken and cheese mixture. They make a perfect appetizer or main dish, especially when served with fresh pico de gallo, sour cream, and guacamole. This recipe is straightforward and yields delicious results every time.

A white plate with a thin dark rim holds about ten golden-brown, crispy rolled tacos arranged in a circle. The tacos have a light, crunchy texture outside, with one taco cut open to show a creamy, white chicken filling inside. On top and around the tacos, there are dollops of bright green guacamole, scattered bits of red tomato salsa with small pieces of onion and herbs, and white sour cream drizzled loosely over the top. The plate sits on a white marbled surface with some bits of salsa and guacamole slightly spilled outside the plate edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded, cooked chicken
1/4 cup canned, chopped green chiles

1 cup shredded cheddar cheese
1 cup queso blanco (or crumbled feta)

1/2 teaspoon kosher salt (omit if chicken is already seasoned)
2 teaspoons hot sauce, optional

10 (7-inch) flour tortillas
1/2 cup vegetable, canola, or other neutral oil
Pico de gallo, sour cream, and guacamole, for serving

Instructions

Step 1: In a large bowl, combine the shredded chicken, chopped green chiles, cheddar cheese, queso blanco, salt, and hot sauce if using. Mix well to combine all the ingredients evenly.
Step 2: Lay one tortilla flat on your work surface. Spread about a heaping 1/4 cup of the chicken mixture across the bottom third of the tortilla. Roll it up tightly and place it seam side down on a plate. Repeat this process with the remaining tortillas and filling.
Step 3: Heat the oil in a 10-inch skillet over medium-high heat until it reaches 350-375°F. You can test the temperature by dropping a small piece of tortilla in the oil—it should sizzle immediately.

Step 4: Add three flautas to the hot oil seam side down. Cook them, turning every 30 to 60 seconds, until they are golden and crispy all over, about 2 to 3 minutes. Transfer the cooked flautas to a paper towel-lined plate or baking sheet to drain excess oil. Repeat with the remaining flautas.
Step 5: Serve the flautas immediately with pico de gallo, sour cream, and guacamole on the side for dipping.

Tips & Variations

For a lighter option, try baking the flautas at 425°F for 15-20 minutes, turning halfway through until crispy.

Use corn tortillas for a more traditional flavor, but warm them first to prevent cracking when rolling.
Add finely chopped onions or cilantro to the chicken mixture for extra freshness.
If you like spicy, increase the hot sauce or add a pinch of cayenne pepper to the filling.

Storage

Store leftover flautas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat or in a 350°F oven until warmed through and crispy again. Avoid the microwave if possible, as it can soften the crisp texture.

How to Serve

The image shows a white plate with seven golden-brown, crispy rolled tacos arranged closely together. On top of the tacos, there is a thick layer of bright green guacamole, followed by a generous sprinkling of finely chopped red tomatoes, white onions, and green herbs. Drizzled over the guacamole and salsa is a smooth, white sour cream sauce in thin lines. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken works perfectly and adds great flavor. Just shred it finely before mixing with the other ingredients.

What can I use if I don’t have queso blanco?

You can substitute crumbled feta or even a mild white cheese like Monterey Jack. The goal is to have a creamy, salty component to balance the cheddar.