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Crispy golden chicken flautas have that special touch that gets everyone excited at the dinner table. Perfect for casual weeknights or festive occasions, these bite-sized delights pack a cheesy, savory punch with a satisfying crunch. Plus, you can pick how you want to cook them to fit your schedule!
The first time I brought chicken flautas to a potluck, they were gone in ten minutes! Since then, they've become a go-to favorite at parties.
Ingredients
- Vegetable or canola oil: Essential for that crispy exterior. Go with a neutral oil that can handle high heat.
- Shredded cooked chicken: Juicy rotisserie or homemade chicken works best. The more flavorful, the better your filling.
- Shredded Mexican blend cheese: Melts beautifully and brings that gooey goodness. Freshly shredded cheese makes a big difference.
- Salsa: Adds a bright, tomato punch to the filling. Pick a chunky one and choose mild or spicy based on what you like.
- Diced green chiles: Offers mild heat and a zing. Classic canned chiles work well, but fire-roasted kicks it up a notch.
- Garlic salt with parsley flakes: Enhances all the flavors and adds depth. Look for a mix that shows visible parsley.
- Pepper: A nice little addition of warmth. Freshly ground is the way to go for more aroma.
- Flour tortillas: Soft and easy to roll. Make sure they’re about six inches wide. Corn tortillas are good too, but warm them first to avoid cracking.
- Salt: A sprinkle on hot flautas enhances the taste and finishes them off nicely.
- Toppings: Shredded lettuce, diced tomatoes, green salsa, guacamole, cilantro, ranch. Add freshness and color. Use firm tomatoes and fresh lettuce.
Instructions
- Heat the Oil:
- Get a large saucepan and fill it with nearly an inch of oil. Heat it over medium until it hits three hundred seventy-five degrees Fahrenheit. Getting the temperature right is key for crispy flautas that won’t soak up grease.
- Prepare the Filling:
- In a medium bowl, mix the chicken, cheese, salsa, green chiles, garlic salt, and pepper. Use a fork to blend everything well so there’s flavor in every bite.
- Fill and Roll the Tortillas:
- Grab four tortillas at a time. Place a generous spoonful of the chicken filling in the center of each tortilla. Roll them up tightly and use a toothpick to keep them from unrolling during cooking.
- Fry the Flautas:
- Using tongs, gently place each flauta in the hot oil until the edges start to set. Let them fry for about two minutes until they’re golden and crisp. Turn them if necessary for even cooking.
- Season and Drain:
- Take the cooked flautas out of the oil and set them on a paper towel-lined plate. Immediately sprinkle with salt while they’re still hot for maximum flavor.
- Keep Warm and Finish Cooking:
- Put the cooked flautas on a baking sheet lined with foil and keep them warm in a low oven while you fry the rest. This way, they all stay crispy until it’s time to serve.
- Serve with Toppings:
- Plate the hot flautas with a selection of lettuce, tomatoes, salsa, guacamole, and ranch dressing. Let everyone assemble their own for a fun family-style meal.
I always love using fire-roasted chiles because they add a lovely smoky flavor. Once, I made a double batch for family movie night, and everyone agreed that the scent of frying tortillas is unbeatable!
Storage Tips
Keep chicken flautas in an airtight container in the fridge for up to three days. For longer storage, wrap them tightly and freeze for up to three months. Reheat them in the oven or air fryer to regain their crunch. Leftovers make an awesome quick lunch alongside a salad or salsa.
Ingredient Substitutions
You can use shredded beef or turkey instead of chicken if that’s what you have. Going vegetarian? Try sautéed peppers, onions, and beans. If you want to switch up the cheese, pepper jack or cheddar works too. For a gluten-free option, use corn tortillas, but make sure to microwave them first to soften them up.
Serving Suggestions
Flautas make fantastic appetizers with dips like guacamole, salsa, or sour cream. Serve them over a bed of fresh slaw or lettuce for a lighter dinner. They’re also great in lunchboxes, enjoyed cold or at room temperature, with more salsa on top.
Cultural Context
Flautas come from northern Mexico, and their name means little flutes, referencing their rolled shape. Often made for celebrations, they’re a favorite street food. Sometimes they get mixed up with taquitos, which are usually thinner and made with corn tortillas.
Seasonal Adaptations
In summer, use fresh garden tomatoes and herbs for toppings. For colder days, add some shredded cabbage or slaw for texture. During the holidays, serve with red and green salsas for a festive look!
Success Stories
Flautas tend to vanish fast! I remember making a batch for a Cinco de Mayo bash and finding a line of guests waiting before I could even bring the toppings. Kids absolutely love them because who doesn’t like crunchy, dippable snacks? Friends always want the details on how to make them.
Freezer Meal Conversion
Prepare and roll up the flautas, then freeze them individually on a baking sheet before moving them to a bag. This way, they won’t stick together. You can fry, bake, or air fry them directly from frozen—just add a few extra minutes of cooking time. Homemade flautas ready in no time whenever cravings hit!
Make these chicken flautas once, and they'll quickly become a favorite for everyone. Whether you fry, bake, or air fry, they're always a delightful golden crunch that's perfect for sharing.
Common Recipe Questions
- → What are flautas typically filled with?
Common fillings for flautas are shredded chicken, beef, or cheese mixed with salsa and herbs for great flavor.
- → Can you bake or air fry instead of deep frying?
Yes, both baking and air-frying can make them crispy while using way less oil and still being tasty.
- → How do you keep flautas from unrolling during cooking?
Use a toothpick to hold each rolled tortilla in place before cooking to keep them from falling apart.
- → What toppings work best with chicken flautas?
Common favorites are shredded lettuce, diced tomatoes, green salsa, guacamole, and creamy dressings for added taste.
- → How should leftovers be stored?
Put cooled flautas in an airtight container or freezer bag; they’ll last in the fridge for up to 4 days or in the freezer for 3 months.