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Chicken Flautas Recipe – Easy Crispy Mexican Dinner Anyone Can Make

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These crispy chicken flautas are filled with juicy, seasoned chicken and cheese, then fried until golden brown. Perfect for a quick weeknight dinner or a festive party appetizer, they deliver authentic Mexican flavor with simple ingredients and easy steps.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 400g, rotisserie or leftover)
  • 4 oz cream cheese, softened (115g)
  • 1 cup shredded Monterey Jack or cheddar cheese (100g)
  • 2–3 stalks green onions, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder or smoked paprika
  • Salt and black pepper, to taste
  • 12–14 corn tortillas (6-inch/15cm; flour tortillas can be substituted)
  • Vegetable oil, for frying (about 2 cups/500ml; canola or sunflower oil)
  • Sour cream or Mexican crema (for serving, optional)
  • Fresh pico de gallo or salsa (for serving, optional)
  • Guacamole or sliced avocados (for serving, optional)
  • Shredded lettuce (for serving, optional)
  • Crumbled queso fresco or Cotija cheese (for serving, optional)
  • Lime wedges (for serving, optional)
  • Hot sauce (for serving, optional)

Instructions

  1. In a large bowl, combine shredded chicken, cream cheese, shredded cheese, green onions, cilantro, garlic powder, cumin, chili powder or smoked paprika, and salt and pepper. Mix until fully combined. If too dry, add a spoonful of sour cream; if too wet, add more chicken.
  2. Warm the tortillas: Stack and wrap them in a damp paper towel, then microwave for 30–40 seconds until soft and pliable, or warm in a dry skillet for 10–15 seconds per side.
  3. Lay a tortilla flat and spoon about 2 heaping tablespoons of filling along the lower third. Roll up tightly into a cigar shape and secure with a toothpick if needed. Place seam-side down on a plate. Repeat with remaining filling and tortillas.
  4. Pour about 2 cups of vegetable oil into a large skillet for shallow frying (about ½ inch deep). Heat over medium-high until shimmering (350°F/175°C). Test with a small piece of tortilla; it should sizzle instantly.
  5. Working in batches, add 3–4 flautas seam-side down to the hot oil. Fry for 2–3 minutes per side, turning with tongs, until golden brown and crispy. Do not overcrowd the pan.
  6. Transfer flautas to a plate lined with paper towels to drain. Let cool for 2–3 minutes before serving.
  7. Remove toothpicks (if used), arrange flautas on a platter, and top with sour cream, salsa, guacamole, lettuce, cheese, and a squeeze of lime. Serve immediately.

Notes

For best results, use warm, pliable tortillas to prevent cracking. Don’t overstuff the flautas, and always fry seam-side down first. For a lighter version, brush with oil and bake at 425°F for 15–18 minutes or air fry at 400°F for 8–10 minutes. Keep finished flautas warm in a 200°F oven if making ahead. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken flautas, Mexican dinner, crispy flautas, easy flautas recipe, fried chicken tortillas, party appetizer, rotisserie chicken, weeknight dinner, authentic Mexican, gluten-free option

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