Crispy Quick Easy Chicken Flautas for Weeknights (Print Version)
Quick Easy Chicken Flautas recipe for crispy, savory weeknight meals. Simple ingredients, big flavor, and personal tips for flaky, golden perfection.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Contains Dairy, Gluten (optional)
# Ingredients:
→ Base Ingredients
01 -
3 cups cooked chicken, shredded (rotisserie chicken works wonders!)
02 -
8 oz cream cheese, softened
03 -
1 cup Monterey Jack cheese, shredded
04 -
4 oz can diced green chiles, undrained
→ Rolling & Frying
05 -
12-16 small corn tortillas
06 -
2-3 cups vegetable oil, for frying
→ Optional Toppings
07 -
Sour cream or Greek yogurt
08 -
Salsa or guacamole
09 -
Fresh cilantro, chopped
10 -
Lime wedges
# Instructions:
01 -
First things first, get that chicken filling mixed up. In a medium bowl, combine your shredded cooked chicken, softened cream cheese, shredded Monterey Jack cheese, and diced green chiles. I usually use my hands for this, it just feels more connected to the food, you know? Make sure the cream cheese is really soft; I often pop it in the microwave for 15-20 seconds to help it along. You want a well-combined, slightly sticky mixture. This is the heart of your chicken flautas, so make it good!
02 -
This step is crucial for perfect chicken flautas, trust me! Heat a dry skillet over medium heat. One by one, warm each corn tortilla for about 15-20 seconds per side, just until it's pliable and easy to roll. If you skip this, your tortillas will crack, and you'll end up with a mess. I remember trying to roll cold tortillas once, and it was a total disaster – splintered tortillas everywhere! Keep them warm in a tortilla warmer or wrapped in a damp cloth while you work.
03 -
Now for the fun part! Take a warmed tortilla and spoon about 1-2 tablespoons of the chicken mixture onto one edge. Don't overfill, or they'll burst when frying – I've done that, oops! Roll it up tightly, like a little cigar. Secure each flauta with a toothpick if you're worried about them unraveling. I usually don't bother, but it's a good trick if you're new to this. Set them seam-side down on a plate as you go, ready for the oil. These are becoming delicious flautas!
04 -
Pour about 1-2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat it over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of tortilla in – if it sizzles vigorously right away, you're good. This is where things get serious for our chicken flautas; you can smell the oil getting ready, it's exciting!
05 -
Carefully place 3-4 flautas (without toothpicks, if you used them) into the hot oil, seam-side down first. Don't overcrowd the pan, or the oil temperature will drop, and your flautas will be greasy, not crispy. Fry for 2-3 minutes per side, or until they're beautifully golden brown and crispy all over. I love watching them turn that perfect color; it’s so satisfying! Keep an eye on them, they can brown quickly.
06 -
Once golden, use tongs to carefully remove the chicken flautas from the oil. Place them on a plate lined with paper towels to drain any excess oil. If you used toothpicks, remove them now. Let them cool for a minute or two – they'll be scorching hot! Serve them immediately with your favorite toppings. The kitchen smells amazing at this point, all that fried goodness!
# Notes:
01 -
Always warm your corn tortillas before rolling; it prevents cracking and makes the process so much smoother.
02 -
Don't overcrowd the frying pan, or your flautas will absorb too much oil and won't get crispy. Fry in batches!
03 -
For extra flavor in your chicken flautas, try adding a pinch of garlic powder or cumin to the chicken filling.
04 -
Reheat leftovers in an air fryer or oven for best crispiness, never the microwave!
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
Tongs
03 -
Paper towels
04 -
Mixing bowl
05 -
Tortilla warmer (optional)
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 25-35g
Protein: 20-25g