Chicken Flautas Recipe
These crispy Chicken Flautas are deliciously packed with shredded chicken, spicy green chiles, and a blend of cheeses, then rolled in flour tortillas and perfectly fried until golden and crunchy. Served with fresh pico de gallo, creamy sour cream, and guacamole, this Tex-Mex favorite is a quick and satisfying appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 flautas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Assembly
- 10 flour tortillas, 7 inches
Frying
- 1/2 cup vegetable oil, canola oil, or other neutral oil
Serving
- Pico de gallo, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Prepare the filling: In a large bowl, thoroughly combine the shredded chicken, chopped green chiles, shredded cheddar cheese, queso blanco or crumbled feta, kosher salt, and hot sauce if using. Mix well to evenly distribute all ingredients.
- Assemble the flautas: Lay one flour tortilla flat on a clean work surface. Spread a heaping 1/4 cup of the chicken-cheese mixture along the bottom third of the tortilla. Roll the tortilla up tightly from the filled edge toward the other end, making sure to keep the filling snug inside. Place the rolled flauta seam side down on a plate to prevent unrolling. Repeat this process with the remaining tortillas and filling.
- Heat the oil: Pour the oil into a 10-inch skillet and heat it over medium-high heat. Monitor the temperature with a thermometer until it reaches between 350 and 375°F. You’ll know the oil is ready when it sizzles loudly as soon as you add food.
- Fry the flautas: Carefully add three flautas at a time to the hot oil, placing them seam side down to keep them sealed. Fry them, turning every 30 to 60 seconds, until they are evenly golden and crispy on all sides, about 2 to 3 minutes. Use tongs to gently flip them as needed.
- Drain excess oil and serve: Remove fried flautas with tongs and transfer to a large plate lined with paper towels or a baking sheet to absorb excess oil. Repeat frying the remaining flautas. Serve the crispy chicken flautas hot with pico de gallo, sour cream, and guacamole on the side for dipping.
Notes
- Ensure oil temperature stays between 350-375°F to get crispy but not greasy flautas.
- Use fresh warm tortillas for easier rolling without cracking.
- You can substitute queso blanco with crumbled feta for a slightly different flavor.
- For a spicier kick, increase the amount of green chiles or hot sauce to taste.
- Leftover flautas can be reheated in a 350°F oven for 10 minutes to restore crispiness.
- For a lighter option, bake flautas on a greased baking sheet at 425°F for 15-20 minutes, turning halfway.
Keywords: Chicken flautas, crispy rolled tortillas, Mexican appetizer, fried chicken rolls, Tex-Mex recipe
Find it online: https://thefoodrecipe.com/chicken-flautas-recipe/
