Here’s how to make crispy, golden Mexican Chicken Flautas — rolled tortillas stuffed with seasoned shredded chicken and fried (or baked/air-fried) until crunchy perfection. 🌮🔥
They’re simple, crowd-pleasing, and perfect with guacamole, salsa, or sour cream!
🧾 Ingredients
For the filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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½ cup salsa, tomato sauce, or enchilada sauce
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½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1 tsp chili powder
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper to taste
For assembling and frying:
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12 small corn tortillas (6-inch size)
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Oil for frying (vegetable or canola)
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Toothpicks (optional, for holding rolls closed)
👩🍳 Instructions
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Make the filling:
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In a bowl, mix shredded chicken, salsa, cheese, and seasonings until well combined.
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The filling should be moist but not runny.
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Soften the tortillas:
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Corn tortillas need to be pliable to roll without cracking.
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Wrap them in a damp paper towel and microwave for 30–45 seconds, or warm them in a skillet for a few seconds per side.
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Assemble the flautas:
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Place 2–3 tablespoons of chicken filling near one edge of each tortilla.
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Roll tightly and secure with a toothpick if needed.
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Fry the flautas:
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Heat about ½ inch of oil in a skillet over medium heat (around 350°F / 175°C).
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Fry flautas 3–4 at a time, seam side down first, for 2–3 minutes per side, until golden and crispy.
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Transfer to a paper towel–lined plate to drain.
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🌽 Optional: Bake or Air Fry
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Baked: Brush with oil, place on a parchment-lined sheet, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
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Air fryer: Lightly oil and air fry at 400°F (200°C) for 8–10 minutes, turning halfway until crispy.
🥑 Serve With
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Guacamole 🥑
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Sour cream or Mexican crema
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Salsa or pico de gallo
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Shredded lettuce, diced tomatoes, and queso fresco
🌶 Tips
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You can also use flour tortillas — they’re softer and a bit easier to roll, though traditionally flautas use corn.
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Add cooked onions or sautéed peppers for extra flavor.
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Keep cooked flautas warm in a 200°F (95°C) oven while finishing batches.
Would you like me to include a homemade guacamole or creamy salsa dipping sauce to serve with them?
