Crispy Quick Easy Chicken Flautas Recipe for Weeknights (Print Version)

Whip up a Quick Easy Chicken Flautas Recipe that's crispy, flavorful, and perfect for busy weeknights. My simple method makes dinner a breeze!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Can be adjusted for gluten-free

# Ingredients:

→ For the Chicken Filling

01 - 2 cups cooked shredded chicken
02 - 4 oz cream cheese, softened
03 - 1 (4 oz) can diced green chiles, drained
04 - 1 tsp onion powder
05 - 1 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp chili powder
08 - 1/4 tsp salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ For Assembly & Frying

10 - 12 small corn tortillas
11 - 2-3 cups vegetable oil (or canola oil), for frying

→ For Serving

12 - Shredded lettuce
13 - Cotija cheese, crumbled
14 - Sour cream
15 - Salsa (homemade or store-bought)
16 - Avocado slices or guacamole

→ Optional Flavor Boosters

17 - A dash of hot sauce in the filling
18 - A squeeze of fresh lime juice over finished flautas

# Instructions:

01 - First things first, get that cooked chicken ready. If you're using leftover rotisserie, shred it up nice and fine. If you're cooking fresh, just boil or bake some chicken breasts until they're done, then shred away. In a medium bowl, combine your shredded chicken, softened cream cheese, diced green chiles, onion powder, garlic powder, cumin, chili powder, salt, and pepper. Use your hands, a fork, whatever, just mix it until everything is well combined and looks like a happy, seasoned chicken spread. Honestly, the smell right now is pretty amazing, a little bit spicy, a little bit creamy. This is where the magic starts for your flautas!
02 - This step is crucial, seriously. If your tortillas are cold and stiff, they’ll crack when you try to roll them, and that's just frustrating. Stack them up and wrap them in a damp paper towel, then microwave for about 30-45 seconds, or until they're pliable. You can also warm them in a dry skillet for a few seconds per side. They should be warm and flexible, not crispy or brittle. I once skipped this, and every single tortilla tore – oops! Don't let that happen to your flauta dream.
03 - Now for the fun part! Take one warm tortilla, spoon about 1-2 tablespoons of the chicken mixture onto one end, in a neat line. Don't overfill, trust me on this; I've had way too many blowouts. Roll it up tightly, like a tiny culinary cigar. If it feels a little loose, roll it again, tighter! You want a snug little package. Place the rolled flauta seam-side down on a plate while you assemble the rest. This keeps them from unrolling and makes the next step a breeze. I usually have a little assembly line going, it’s kinda meditative.
04 - In a large skillet or a shallow pot, pour in about 1-2 inches of vegetable or canola oil. You want enough so the flautas can be submerged halfway. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of tortilla in; if it sizzles and floats to the top right away, you're good to go. Don't let it smoke, though! That means it's too hot and your flautas will burn before they crisp.
05 - Carefully, and I mean *carefully*, place 3-4 flautas seam-side down into the hot oil. Don't crowd the pan, or the oil temperature will drop too much, and they'll get soggy instead of crispy. Fry for about 2-3 minutes per side, turning with tongs, until they're golden brown and wonderfully crispy all over. You'll hear that satisfying sizzle and see them turn that beautiful golden color. This is where patience pays off, honestly!
06 - Once they're perfectly golden and crispy, use tongs to remove the flautas from the oil and place them on a plate lined with paper towels. This lets any excess oil drain off, keeping them super crispy. Repeat with the remaining flautas, making sure the oil stays at the right temperature. They should look like little golden treasures, smell absolutely divine, and have that irresistible crunch. Serve them immediately with all your favorite toppings! This dish is best fresh, trust me.

# Notes:

01 - Don't overfill your tortillas, or they'll burst in the oil – I've learned this the messy way!
02 - For a lighter option, you can totally bake or air fry these instead of deep frying.
03 - Shredded rotisserie chicken is a serious time-saver for the filling, don't be afraid to use it.
04 - A fresh squeeze of lime juice over the top really brightens up all the flavors, give it a try!

# Equipment Needed:

01 - Large skillet or shallow pot
02 - tongs
03 - mixing bowl
04 - paper towels

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 20g

Back