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These Chicken Flautas, or Flautas de Pollo, are easy, crispy, and so delicious! Filled with juicy shredded chicken, fried onions, and garlic potatoes, then rolled and fried to golden crispy perfection. Serve this tasty dinner, appetizer, or snack with rice and beans and topped with homemade guacamole, fresh salsa, crumbled queso, and shredded lettuce.
What is a Flauta?
Flautas are a popular Mexican dish characterized by its crispy texture and flavorful filling. They are made by rolling a filling (typically shredded chicken or shredded beef) inside a flour or corn tortilla. The rolled-up tortilla is then deep-fried until it is golden brown and crispy.
Flautas originated in Mexico; however, the exact location is unknown. The word “flauta” is derived from the Spanish word flauta, meaning “flute,” and refers to the long, thin shape of the tortilla. They are often served in Mexican restaurants both within and outside of Mexico.
How to Make Chicken Flautas
1. Prepare the chicken filling: Sauté the onions and potatoes in a large skillet with garlic, salt, black pepper, and chili pepper until softened and fork tender. Add the cooked, shredded chicken, mixing well to combine. Cook for 5-6 minutes, then remove from the heat and set aside. Optional: If you love cheesy flautas de pollo, stir in shredded Monterey Jack, pepper Jack, or other shredded cheese to the chicken filling.
2. Preheat the oil: In a separate skillet over medium heat, add the remaining oil. Gently heat the oil until it reaches 350 degrees Fahrenheit.
3. Assemble the chicken flautas: Heat the tortillas in the microwave for 30-60 seconds or until softened. Scoop about two to three tablespoons of the chicken mixture into each tortilla and roll tightly, securing with toothpicks if necessary.
4. Fry: Deep-fry 3-4 flautas at a time (seam-side-down to start) in the oil for 3-4 minutes, flipping once or twice during cooking. Remove and set them on a plate lined with paper towels to soak up any excess oil. Repeat until all of the flautas have been fried.
5. Serve: Remove the toothpicks and enjoy with guacamole, Pico de Gallo, shredded lettuce, Mexican table crema, pickled jalapeños, crumbled queso fresco, and fresh lime juice, if desired.
Deep-Frying Alternatives
If you prefer not to deep-fry your chicken flautas, try baking or air-frying them instead.
To bake: Preheat the oven to 425°F and place the flautas on a lined baking sheet in a single layer. Lightly brush the tops with oil and place in the oven. Bake for 15-20 minutes or until golden brown and crispy.
To air-fry: Place the flautas in the basket of a preheated 400°F air fryer in a single layer, seam-side-down. Spray the tops with cooking spray. Air fry for 5 minutes, then flip and spray the tops. Air fry for an additional 2 minutes or until golden brown and crispy. Repeat with any additional flautas.
What is the Difference Between Flautas and Taquitos?
Flautas and taquitos are similar Mexican dishes consisting of filled, rolled tortillas that are fried until crispy. Here’s how to tell the two apart:
- Type of Tortilla: Flautas are traditionally made with flour tortillas (although corn tortillas may also be used), while taquitos are almost always made with corn tortillas.
- Size and Shape: Flautas are typically larger and thicker than taquitos since they are made with flour tortillas. Taquitos, made with smaller corn tortillas, are shorter and rounder.
- Serving Size: Finally, flautas are typically served as a main course, while taquitos are often enjoyed as a small appetizer or snack.
Serving Ideas
Chicken flautas are best served hot. They are usually served as a main dish with several accompaniments, but they may also be enjoyed as a shared appetizer or snack.
As a meal, flautas are often paired with sides like Mexican rice, refried beans, black beans, and a simple salad of shredded iceberg lettuce and sliced tomato. Additional sides may include guacamole, salsa, pico de gallo, sour cream, or a drizzle of Mexican crema.
Storage and Reheating Tips
Short-Term (refrigerator): Transfer leftover chicken flautas to an airtight container, separating layers with parchment paper to prevent them from sticking together. Place in the refrigerator for up to 2-3 days.
Long-Term (Freezer): To freeze leftover chicken flautas, place them on a parchment-lined baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container and place them in the freezer for up to 3 months.
Reheating: For best results, reheat leftover flautas de pollo in the oven or toaster oven preheated to 375 degrees F. Place the flautas on a large baking sheet and heat for 15-20 minutes or until warm. If reheating from frozen, they may require additional cooking time. You can also reheat leftover flautas in the microwave, keeping in mind that it may make them somewhat soggy.
More Mexican Recipes
- Mexican Mole Sauce Recipe (Chicken Mole)
- Pozole Rojo Recipe (Red Posole)
- Birria Recipe (How to Make Birria)
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Elote Recipe (Mexican Street Corn)
- Carne Asada
- Shrimp Taco Recipe
If you make this Chicken Flautas Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Flautas de Pollo Recipe (Chicken Flautas)
Ingredients
- 1 cup vegetable oil, divided
- 1 white onion, minced
- 1 pound potatoes, peeled and diced
- 3 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 1 pound chicken breast, or approx. 2 cups shredded rotisserie chicken
- 12 tortillas, corn or flour
Instructions
- Heat 3 tablespoons of the oil in a large skillet set over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Add the diced potatoes and cook for 10-15 minutes or until fork tender, then stir in the minced garlic, salt, black pepper, and chili powder. Mix well to combine. Cook for about 30 seconds before adding the cooked and shredded chicken to the skillet. Cook for 5-6 minutes, stirring occasionally. Remove from heat and set aside.
- Heat a separate skillet over medium heat and add the remaining oil. Gently heat the oil until it reaches 350℉.
- Meanwhile, heat the tortillas in the microwave for 30-60 seconds or until softened.
- To assemble the flautas, scoop about two to three tablespoons of the chicken mixture into each tortilla and roll tightly, securing with toothpicks if necessary.
- Once the oil has come to temperature, fry 3-4 flautas at a time (seam-side-down to start) in the oil for 3-4 minutes, flipping once or twice during cooking.
- Carefully remove them from the cooking oil using cooking tongs and set them on a plate lined with paper towels to soak up any excess oil. Repeat until all of the flautas have been fried in the oil, remembering to bring the oil back to temperature between each batch.
- Once cool enough to handle, remove the toothpicks and enjoy with guacamole, Pico de Gallo, shredded lettuce, Mexican table crema, crumbled queso fresco, and fresh lime juice, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
