Chicken Cheese Flautas (Print-Friendly Version)
Crispy, chicken-stuffed flautas—savory inside, golden outside. Great for parties, quick meals, or festive gatherings.
# Ingredients You'll Need:
→ Tortillas
01 -
12 flour tortillas, 15 cm each (or corn tortillas)
→ Filling
02 -
3 cups (about 420 g) shredded cooked chicken
03 -
1 cup (100 g) shredded Mexican blend cheese
04 -
1 can (113 g) diced green chiles
05 -
0.5 cup (120 ml) salsa, store-bought or homemade
06 -
Black pepper, to taste
07 -
Garlic salt with parsley flakes, to taste
→ For Frying
08 -
Vegetable oil or canola oil, for frying (enough for 2 cm depth in pan)
→ Serving Suggestions
09 -
Chopped tomatoes
10 -
Cilantro Ranch dressing
11 -
Green salsa
12 -
Guacamole
13 -
Shredded lettuce
→ Seasoning
14 -
Salt, to taste
# How to Make It:
01 -
To keep flautas warm after frying, preheat your oven to about 95°C.
02 -
Add 2 cm of oil into a large saucepan and heat it over medium heat until it hits 190°C.
03 -
Take four tortillas at a time. Spoon a generous amount of chicken filling down the center of each and roll them up tightly, securing with a toothpick.
04 -
In a medium bowl, blend together the shredded chicken, salsa, diced green chiles, Mexican blend cheese, garlic salt with parsley flakes, and black pepper until mixed thoroughly.
05 -
Using tongs, grip each flauta in the hot oil until firm, then let it go to fry. Cook until golden brown, around two minutes per flauta. Carefully place them on a plate lined with paper towels and sprinkle with salt right away.
06 -
Once cooked, move the flautas to a foil-lined baking sheet to stay warm in the oven while finishing the rest. Serve them hot with your favorite toppings.
# Extra Information:
01 -
You can make the chicken filling up to two days early. Just keep it in an airtight container in the fridge.
02 -
To bake, lay rolled flautas seam side down in a greased dish, spray lightly with olive oil, and bake at 175°C for about 20 minutes.
03 -
For air frying, put flautas seam side down in a single layer and cook at 200°C for 6 to 7 minutes, flipping halfway.
04 -
Leftovers last for four days in the fridge in an airtight container, or up to three months in the freezer.