📝 Flautas = usually flour tortillas, longer
📝 Taquitos = usually corn tortillas, shorter
That said, both are delicious and can be made with your choice of filling and tortilla!
🌮 Crispy Chicken Flautas (Authentic Style)
🍽️ Makes: 10–12 flautas
🕒 Time: 30–40 min
🔥 Fry or bake — both options included
🧂 Ingredients
For the filling:
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2 cups cooked shredded chicken (rotisserie works great)
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½ cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
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¼ cup sour cream or cream cheese (adds richness)
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¼ tsp garlic powder
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¼ tsp cumin
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Salt & pepper to taste
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Optional: 1–2 tbsp chopped green onions, cilantro, or canned green chiles
For assembly:
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10–12 flour tortillas (6–8″ size) — warm them slightly to make them pliable
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Oil for frying (vegetable or canola)
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Toothpicks (optional, to secure rolls)
🔥 Method 1: Traditional Frying
1. Mix the filling
In a bowl, combine shredded chicken, cheese, sour cream, and seasonings. Taste and adjust salt.
2. Roll the flautas
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Place 2–3 tbsp filling near one edge of a tortilla.
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Roll it tightly like a cigar.
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Secure with a toothpick if needed.
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Repeat with remaining tortillas.
3. Fry until golden
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Heat ~1 inch of oil in a skillet to 350°F (175°C).
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Fry 2–3 at a time, seam-side down, 2–3 minutes per side until crispy and golden brown.
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Drain on paper towels. Remove toothpicks before serving.
🔥 Method 2: Baked Flautas (Healthier Option)
1. Preheat oven: 425°F (220°C)
2. Spray or brush each flauta with oil
3. Place seam-side down on a baking sheet
4. Bake 15–18 minutes, flipping once halfway for even crispiness
🍽️ Serving Suggestions
Top flautas with or serve alongside:
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Sour cream or Mexican crema
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Guacamole or avocado slices
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Salsa (fresh tomato, verde, or chipotle)
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Shredded lettuce + pico de gallo
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Cotija or queso fresco
🔁 Variations
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Beef Flautas: Use seasoned ground beef or shredded barbacoa.
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Veggie Flautas: Fill with mashed black beans, sweet potatoes, or sautéed peppers + onions.
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Cheesy Only: Great with pepper jack and a little cream cheese.
🧊 Make-Ahead & Storage
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Fridge: Store cooked flautas up to 3 days; reheat in oven for crispiness.
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Freeze: Freeze rolled (uncooked or cooked), then bake or fry from frozen.
➤ If baking from frozen, add 5–8 minutes.
Want a sauce recipe (like creamy jalapeño, avocado salsa, or chipotle mayo) to go with these? Or a vegetarian version? Let me know!
