This easy chicken flautas recipe is my kind of finger food! A shredded chicken filling made with jalapeños, salsa, and cheese is rolled up inside tortillas, then quickly pan-fried until super crispy. Made with simple ingredients in just 30 minutes, I can always count on these Mexican flautas to fill lingering game day or Cinco de Mayo cravings!
Easy Chicken Flautas Recipe
Throw some shredded chicken in a tortilla and I’m game–no need to say more! This recipe for chicken flautas is one of my favorite ways to use leftover chicken or rotisserie chicken when I start craving Mexican food. I just add my favorite salsa, and suddenly a delicious filling appears!
I like to fry these flautas on the stovetop to make the tortillas extra crispy. Trust me, these are so much better than any frozen version you might pick up at the store–but they’re just as quick to make!
Variations to Try
You can fill these Mexican flautas with any kind of shredded chicken, so get creative with the seasonings! I’ve used chicken Tinga, mole chicken, and buffalo chicken for the filling, and they all taste amazing rolled up inside crispy tortilla shells.
If you want a creamy flautas filling, mix in some softened cream cheese with the chicken before adding it to the tortillas.
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How to Store and Reheat
These homemade chicken flautas are best served as soon as they are cooked, but you can store leftovers in an airtight container in the refrigerator for 3 days. Reheat in the oven at 300°F for about 20 minutes until crisp.
To freeze, wrap them tightly in plastic wrap, and place in a freezer-safe bag. Store for 3 months. Thaw them in the fridge overnight and then bake in the oven at 350°F or 10-15 minutes.
Notes and Tips
- I always warm my tortillas before rolling to make them more pliable, so they don’t tear. It also helps to roll quickly, and don’t overfill the tortillas with the chicken mixture.
- Fry the flautas in batches to make sure they have enough room to cook. My favorite pan fits about 4 at a time.
Top Reader Review
“My family loves this recipe and it is now a family favorite. Top tier according to my son.” – Theresa
Crispy Chicken Flautas Recipe
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 large jalapeño pepper finely chopped
- ½ teaspoon salt
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1½ cups shredded chicken
- ½ cup salsa
- ½ lime juiced
- 1½ cups shredded Monterrey Jack cheese
- 10-12 corn tortillas
- ½ cup vegetable oil
Instructions
- Heat olive oil in a skillet over medium heat. Once heated, add in the onion, jalapeño peppers, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken, salsa, and lime juice. Remove from heat.1 tablespoon olive oil, ½ onion, 1 large jalapeño pepper, ½ teaspoon salt, ½ tablespoon chili powder, 1 teaspoon cumin, 1½ cups shredded chicken, ½ cup salsa, ½ lime
- Warm tortillas by wrapping the stack of them in damp paper towels and microwaving for 1 minute.10-12 corn tortillas
- Place about 2 tablespoons of chicken filling, and a sprinkling of cheese, in the middle of each warmed tortilla. Roll the tortillas up tightly and place them seam side down on a plate.1½ cups shredded Monterrey Jack cheese
- Heat ¼ cup of vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan, seam side down, and fry for about 1-2 minutes. Then, flip the flautas and fry for another 1-2 minutes until golden brown. Add the remaining vegetable oil to the pan as needed and repeat this process with the remaining flautas.½ cup vegetable oil
- Serve the flautas with your favorite toppings, such as lettuce, cilantro, salsa, and sour cream.
Notes
- Make sure your tortillas are warm and pliable before rolling. Once you’ve heated the tortillas, keep them covered in a pan or plastic container so they stay warm.
- It’s best to roll quickly to avoid tearing of the tortillas. No worries if any of your flautas have small tears after rolling. You can still go ahead with the frying process.
- Fried flautas can be frozen. Let them cool and place in a container. Thaw them in the fridge overnight and then bake in the oven at 350F or 10 -15 minutes.
- I like to use shredded chicken for this recipe, and it’s a great way to use up leftovers from Roasted Chicken.
How to Make Chicken Flautas Step by Step
Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once heated, add in ½ of a diced onion, 1 large (or 2 small) finely chopped jalapeño peppers, ½ teaspoon of salt, ½ tablespoon of chili powder, and 1 teaspoon of cumin. Sauté for a few minutes until softened, then stir in 1 ½ cups of cooked shredded chicken, ½ cup of your favorite salsa, and the juice of half a lime. Remove the chicken from heat.
Heat the Tortillas: Warm 10-12 corn tortillas by wrapping them in a damp paper towel and microwaving for 1 minute.
Roll the Flautas: Place 2 tablespoons of the chicken filling in the center of each tortilla, and sprinkle with monterrey jack cheese (use about 1½ cups total). As you roll them, place them seam side down on a plate.
Fry the Flautas: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan at a time, and fry seam side down for 1-2 minutes. Flip and cook until golden brown on all sides. Add remaining vegetable oil to the pan as needed to cook the remaining chicken flautas.
My family loves this recipe and it is now a family favorite. Top tier according to my son.
Thanks for sharing your success!