How to Make Mouth-Watering Chicken Flautas: The Ultimate Guide

Ever wondered how to make those crispy rolled tacos that you can’t stop eating at your favorite Mexican restaurant? You’re in the right place! Today I’m gonna share everything you need to know about making delicious chicken flautas at home. Trust me, once you try these, you’ll be making them again and again!

What Are Chicken Flautas?

Before we dive into the cooking process, let’s clarify what flautas actually are. Flautas de Pollo (Chicken Flautas) are a Tex-Mex dish consisting of tightly rolled and fried tortillas filled with shredded chicken and often cheese. The word “flauta” translates to “flute” in English, which makes sense since they’re cylindrical, skinny, and narrow, just like the musical instrument!

Flautas vs. Taquitos: What’s the Difference?

Many people get confused between flautas and taquitos, and it’s understandable why! Both are rolled tacos that are fried to crispy perfection. However, there are some key differences:

• Flautas are typically made with flour tortillas and are longer
• Taquitos are usually made with corn tortillas and are smaller in size
• Origin: Flautas originated in Mexico, while taquitos were reportedly first served in San Diego in the 1940s

Let’s Make Some Flautas!

Alright, now let’s get to the main event – making these delicious chicken flautas from scratch!

Ingredients You’ll Need

For the Chicken Filling

• 1½-3 cups cooked, shredded chicken (you can use rotisserie chicken for convenience)
• 1½ cups cheese (Monterey Jack works great, but cheddar is good too!)
• ¼ cup minced onion
• 2-4 tablespoons of lemon or lime juice
• Spices: salt, pepper, cumin, paprika (about ¼ tsp each)
• Optional: ¼ cup chopped black olives

For the Flautas:

• 8-12 flour tortillas (medium size)
• Oil for frying (vegetable, canola, or avocado oil)
• Toothpicks to secure the flautas

Optional Toppings:

• Sour cream
• Guacamole
• Pico de gallo
• Shredded lettuce
• Fresh cilantro

Preparation Methods: Choose Your Adventure!

I’ve researched three different methods for preparing the chicken filling, ranging from super simple to more complex. Choose whichever suits your taste and time constraints!

Method 1: The Quick & Easy Version

1. Mix 1½-3 cups of already cooked, shredded chicken with 1½ cups shredded cheese
2. Add ¼ cup minced onion, ¼ cup chopped black olives (optional)
3. Season with salt, pepper, and paprika
4. Add 2 tablespoons lemon juice and a tablespoon of oil
5. Mix well and set aside

Method 2: The Flavor-Boosted Version

1. Melt ¼ cup butter in a skillet over medium heat
2. Stir in ¼ cup flour until smooth (this makes a roux)
3. Add ¼ cup minced onion and cook until softened (5-10 mins)
4. Add ¼ cup black olives, 2 tablespoons lemon juice, 1 tablespoon oil, ¼ teaspoon paprika, ⅛ teaspoon black pepper, and ⅛ teaspoon salt
5. Cook and stir for about 2 minutes
6. Stir in 1½ cups shredded chicken
7. Remove from heat and cover

Method 3: The “From Scratch” Version

1. Season 2 chicken breasts with salt, pepper, cumin, and smoked paprika
2. Sauté chicken in olive oil until browned on all sides
3. Add minced garlic, one can of tomatoes with green chilies, and 4 adobo chilies
4. Add 2 tablespoons lime juice and chicken stock
5. Bring to a boil, then reduce to simmer and cook covered for 20 minutes
6. Remove chicken and shred it
7. Blend the sauce with an immersion blender (or regular blender)
8. Keep ⅓ of the sauce and discard or save the rest
9. Add 2 tablespoons butter, the shredded chicken, salt to taste, and the sauce to a pan
10. Cook until sauce reduces and thickens (10-12 minutes)

The Rolling and Frying Process

Now comes the fun part! Here’s how to assemble and fry your flautas:

Step 1: Prepare the Tortillas

This is SUPER important! Cold tortillas will crack when you try to roll them.

1. Wrap a stack of 3-5 flour tortillas in damp paper towels
2. Microwave for 30 seconds to 1 minute until tortillas are soft and pliable
3. Keep the rest covered until ready to use

Step 2: Fill and Roll

1. Add about 2 tablespoons of your chicken-cheese mixture to each warm tortilla
2. Roll the tortilla tightly (like a cigar)
3. Secure with toothpicks if needed (about ⅓ from each end)

Step 3: Fry to Perfection

1. Heat oil in a large skillet or Dutch oven to 350°-375°F (this temperature is crucial!)
2. Gently place flautas seam-side down in the hot oil
3. Use tongs to hold in place for about 15 seconds (this prevents unraveling)
4. Fry for 30-45 seconds on each side until golden brown
5. Remove and place on a cooling rack over a paper towel-lined baking sheet (this prevents sogginess)

Serving Suggestions

Flautas are best served immediately while still hot and crispy! Here are some ways to serve them:

• Arrange on a plate with shredded lettuce
• Top with dollops of sour cream and guacamole
• Sprinkle with fresh cilantro
• Serve with pico de gallo or salsa on the side

Storage and Reheating Tips

Made too many? No problem! Flautas store and reheat surprisingly well:

• Refrigerate: Store in an airtight container for 3-4 days
• Freeze: Cool completely then freeze in a freezer-safe container for 2-3 months
• Reheat: For best results, reheat in an air fryer at 400°F for 6-8 minutes or in oven at 400°F for 10-12 minutes (add 2-3 minutes if frozen)

Common Mistakes to Avoid

1. Cold tortillas: They’ll crack! Always warm them first.
2. Overfilling: Too much filling makes them hard to roll and leads to leakage.
3. Oil temperature: Too hot and they’ll burn; too cool and they’ll be greasy.
4. Putting directly on paper towels: This traps steam and makes them soggy.

FAQ About Chicken Flautas

Q: Can I use corn tortillas instead of flour?
A: Yes, but they’re trickier to work with. Warm them thoroughly first to prevent cracking. When made with corn tortillas, they’re technically called taquitos!

Q: How do I know when my oil is ready for frying?
A: The best way is to use a digital thermometer (350°-375°F). If you don’t have one, drop a small piece of tortilla in the oil – it should sizzle immediately but not burn quickly.

Q: Can I bake these instead of frying?
A: Yes! Brush with oil and bake at 425°F for 12-15 minutes until crispy. They won’t be quite as authentic, but they’re still delicious.

Q: What other fillings can I use?
A: Flautas are versatile! Try beef, pork, or vegetarian options with beans and fajita veggies.

Wrapping It Up

Making chicken flautas at home might seem intimidating at first, but with these step-by-step instructions, you’ll be rolling and frying like a pro in no time! The key is to keep your tortillas warm, your oil at the right temperature, and your filling flavorful.

I make these at least once a month for my family, and they’re always a hit. There’s something so satisfying about that first bite – the crunch of the crispy tortilla giving way to the savory, cheesy chicken filling. YUM!

So grab those ingredients and get cooking! Your taste buds will thank you, and your family will be begging for these flautas to become a regular in your dinner rotation.