Chicken Flautas 

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Chicken Flautas

Chicken flautas originate from Mexico and are a popular dish in Mexican and Tex-Mex cuisine. The name flauta, which means “flute” in Spanish, refers to the dish’s shape—tortillas rolled tightly around a filling and then fried until crispy.

The dish is believed to have originated in northern or central Mexico, where rolled and fried tortillas have been common for centuries. Flautas are often confused with taquitos, but flautas are typically made with larger flour tortillas, while taquitos are usually made with smaller corn tortillas. The crispy texture and versatility of flautas have made them a staple in Mexican and Mexican-American cuisine, often served with toppings like sour cream, guacamole, and salsa.

Ingredients

  • 2 cups cooked shredded chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder(optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheese(cheddar, Monterey Jack, or a mix)
  • 10 small corn tortillas(or flour tortillas for a softer texture)
  • 1 tablespoon oil(for brushing or frying)
  • Toothpicks(to keep flautas rolled, if needed)

For Serving (Optional):

  • Sour cream
  • Guacamole
  • Salsa
  • Queso fresco
  • Chopped cilantro

Instructions

  1. Prepare the Filling:
    • In a bowl, mix the shredded chicken with garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
    • Add the shredded cheese and mix well.
  2. Warm the Tortillas:
    • Lightly heat the tortillas on a skillet for a few seconds to make them pliable.
  3. Assemble the Flautas:
    • Place 2 tablespoons of the chicken mixture in a line down the center of each tortilla.
    • Tightly roll the tortilla around the filling and place it seam-side down. Use toothpicks if necessary.
  4. Cooking Options:
    • Frying:Heat about ½ inch of oil in a skillet over medium heat. Fry the flautas for about 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
    • Baking:Preheat oven to 425°F (220°C). Lightly brush the flautas with oil and place them on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until crispy.
    • Air Frying:Lightly spray flautas with oil and cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
    • Remove toothpicks and serve hot with sour cream, guacamole, salsa, and any toppings you like.

Enjoy your crispy, flavorful chicken flautas! Let me know if you need any modifications.

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and chicken pages.

Chicken Flautas