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
Units
Scale
- 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