Flautas are the sort of recipe that look like they are a massive project but are actually very direct. Seasoned shredded chicken and cheese rolled up in flour tortillas and fried until shatteringly crisp. The whole batch takes about 30 minutes, and most of that is the rolling. They work for game day, a casual dinner with friends, or a weeknight when you want something your family will actually get excited about. The cream cheese in the filling is not traditional, but it solves a real problem. It binds the shredded chicken together so the filling does not fall apart when you bite into the flauta.
It adds a subtle richness that balances the cumin and chili powder. Use Monterey Jack for the melting cheese, as it gets gooey without turning greasy. Fry them seam-side down first to seal them shut, then roll them to brown evenly on all sides. If you prefer to skip the frying, they bake well at 425 degrees. Brush them with a little oil first and they will still get crispy, though not quite as shattering. Serve with guacamole, sour cream, and a fresh pico de gallo for dipping.
How to Make Chicken Flautas
Making the Filling
In a medium bowl, combine the shredded cooked chicken, shredded Monterey Jack cheese, softened cream cheese, cumin, chili powder, garlic powder, and salt. 
Mix everything together with a fork or your hands until the cream cheese is evenly distributed and the filling holds together when pressed. The cream cheese acts as a binder and keeps the filling from being dry and crumbly.
Rolling the Flautas
Warm the flour tortillas briefly in the microwave or in a dry skillet to make them pliable.
This prevents them from cracking when you roll them.
Place about three tablespoons of filling along one edge of each tortilla. Roll the tortilla up tightly around the filling, keeping the roll as tight as possible.
Secure each flauta with a toothpick inserted through the seam. This holds the flauta closed during frying.
Frying the Flautas
Heat about one inch of vegetable oil in a deep skillet to 350 degrees. Use a thermometer to check the temperature. If the oil is too cool, the flautas will absorb oil and be greasy. If it is too hot, they will burn before the inside heats through.
Fry the flautas in batches, seam-side down first, for two to three minutes until golden brown.
Flip and fry for another two to three minutes on the other side.
Drain on a wire rack set over a baking sheet.
Remove the toothpicks before serving. Serve with guacamole, sour cream, and salsa for dipping.
Chicken Flautas
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Flautas — Mexican fried rolled tacos — are crispy tortilla tubes filled with seasoned chicken and cheese, fried until shattering and golden. They are the crunchiest delivery system for chicken you will find, and dipping them in guacamole and sour cream is mandatory. Kids devour these and adults pretend they are not eating six.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 12 flour tortillas (8-inch)
- Vegetable oil for frying (about 1 inch deep)
- Guacamole, sour cream, and salsa for serving
Instructions
- Mix the shredded chicken, Monterey Jack, cream cheese, cumin, chili powder, garlic powder, and salt until combined.
- Warm the tortillas briefly to make them pliable. Place about 3 tablespoons of filling along one edge of each tortilla. Roll up tightly and secure with a toothpick.
- Heat 1 inch of oil in a deep skillet to 350°F. Fry the flautas in batches, seam-side down first, for 2 to 3 minutes per side until golden and crispy. Drain on a wire rack.
- Remove toothpicks and serve with guacamole, sour cream, and salsa.
Notes
- The cream cheese in the filling helps bind everything together and keeps the chicken moist inside the crispy shell.
- Fry seam-side down first — this seals the flautas shut so they do not unroll during cooking.
- These can be baked at 425°F for 15 minutes instead of fried. Brush with oil before baking for browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3
- Sodium: 780
- Fat: 28
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 85
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Brush the flautas with oil and arrange them seam-side down on a baking sheet. Bake at 425 degrees for fifteen minutes, flipping halfway through. They will not be quite as crispy as fried flautas, but they will still be good.
Can I make these ahead?
Yes. Assemble the flautas, secure them with toothpicks, and refrigerate for up to a day before frying. Fry them straight from the fridge. The filling will be cold, so add an extra minute to the frying time.
What is the difference between flautas and taquitos?
Flautas are typically made with larger flour tortillas and are longer. Taquitos are made with smaller corn tortillas and are shorter. Both are fried rolled tacos, but the size and tortilla type differ. The filling is usually the same.
