Craft crispy, golden Flautas in your own kitchen—filled with seasoned chicken, shredded cheese, and all the fixings!
Back in the good ol’ days of teendom, my friends and I went to our favorite Mexican restaurant at least once a month. Since it was owned by a lovely Mexican family, their food tasted way more authentic and flavorful than anything from a Tex-Mex chain. Most of the menu was in Spanish, which I appreciated—it’s a language I love to learn. Actually, that’s one of the reasons I chuckled when I saw flautas listed on the menu. “Doesn’t that mean ‘flutes’?” I asked the waiter. Turns out, I was right!
Flautas are crispy, flute-shaped tortillas rolled up and stuffed with meat and cheese. My favorite version calls for shredded chicken seasoned with the perfect little kick of cumin, chili powder, and paprika. You can also use a homemade Taco Seasoning, especially if you’d like to add some other flavors like garlic powder and oregano.
After frying to golden perfection, its flute-like shape makes it easier to eat than your standard hard-shell tacos. To be honest, I still haven’t figured out how to enjoy a hard shell taco without making a mess! That’s why flautas are so much fun to serve at parties—they’re great appetizers, but they also work well as a main meal.
Which is better—corn or flour tortillas?
Typically, flautas are made with flour tortillas because they stay together better. A corn tortilla tends to flake apart more easily when rolled up or folded. So, it’s best to stick with flour tortillas. That being said, if gluten is a problem for you or your loved ones, you can find flexible gluten-free tortillas at the grocery store. Cassava flour tortillas and gluten-free ones that blend different flours all mimic the chewiness of standard tortillas.
How do I store leftovers?
Let your flautas cool to room temperature and then place the leftovers in an airtight container. Refrigerate them for 2-3 days, or freeze for up to 2 months. Heat them up in the oven at 350°F for 5-10 minutes, until they’re completely warm.
Serving suggestions
Flautas aren’t complete without an assortment of toppings. Any type of salsa works well, but I’m a huge fan of Tomatillo Salsa for its smoky tang. And while I like your standard guacamole, I also enjoy this Chunky Guacamole Recipe, which brings more flavor and heat. And if you’ve ever wanted to learn How To Make Sour Cream, this recipe is a great place to start. Want to turn your flautas into a full-fledged meal? Serve them with traditional Mexican Rice and homemade Refried Beans.
Ingredients
- 1/4 cup taco seasoning
- 5 cups shredded cooked chicken rotisserie or poached
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 4-ounce cans chopped green chiles drained
- 20 soft flour tortillas 6-inch
- Canola oil for frying
- Sour cream for serving
- Guacamole for serving
- Salsa for serving
Instructions
- In a mixing bowl, mix the taco seasoning with the shredded chicken until well coated. Stir in the shredded cheese and chopped green chiles.
- Warm the tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel until pliable. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla, press it into a line, and tightly roll. Secure with a toothpick if needed.
- Heat canola oil in a large skillet over medium-high heat until it reaches 375°F. Work in batches, frying the flautas until they are golden brown on all sides, about 1 to 2 minutes per batch. Transfer the flautas to a paper towel-lined plate to drain excess oil.
- Serve the flautas hot with sides of sour cream, guacamole, and salsa.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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