These crispy chicken flautas are flour tortillas stuffed with shredded chicken, melty cheese and salsa, then fried until golden. An easy dinner ready in less than 30 minutes!

Golden, crispy chicken flautas on a plate with sour cream and tomatoes.

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Why I Love This Recipe for Chicken Flautas

I’ve been on a real Mexican-inspired food kick lately, serving up things like my baked chicken burritos and these crispy chicken flautas, known as flautas de pollo, to my family on repeat.

While they’re similar to a chicken taquito, the difference comes down to the tortilla. Flautas use a flour tortilla and fry up shatteringly crisp, while taquitos stick to corn.

What I love most is how quick these come together when you’ve got leftover shredded chicken on hand. It’s a fun twist on taco night that still feels a little special, especially with that golden, crispy crunch and creamy, cheesy filling in every bite.

XO - Jamielyn

Ingredient Notes

Chicken flautas ingredients including flour tortillas, shredded chicken, salsa, sour cream and spices.

Find the full printable recipe with specific measurements below.

  • Chicken: I use shredded chicken but store bought rotisserie chicken or leftovers of roasted chicken work great, too.
  • Cheese: Monterey Jack is my favorite cheese to use in these easy chicken flautas.
  • Salsa: I prefer to make my own salsa, but you can definitely use store-bought.
  • Sour cream: The sour cream helps to bind the filling together.
  • Green chiles: I use canned diced green chiles for some mild heat.
  • Seasoning: I make my own taco seasoning or chili seasoning but use what you have.
  • Tortillas: Flour tortillas are best for chicken flautas.

How to Make Chicken Flautas

Stir together the shredded chicken, cheese, salsa, sour cream, diced chiles and chili seasoning in a bowl. Season with salt and pepper to taste.

Lay a tortilla on a flat surface and spoon about 3 tablespoons of filling across the center.

Shredded chicken mixed with cheese, salsa and seasoning in a glass bowl.
Chicken filling spread across the center of a flour tortilla.

Roll the tortilla up tightly around the filling and secure with a toothpick.

Continue rolling until all the filling is used, placing each one seam-side down while you finish the batch.

Rolling a flour tortilla tightly around the chicken filling.
Rolled chicken flautas lined up on a counter before frying.

Heat ¾ inch of oil in a large skillet to 375°F. Fry 2 to 4 flautas at a time, turning as needed, for 2 to 4 minutes, until golden brown on all sides.

Transfer to a paper towel-lined plate and sprinkle with salt right away. Let the oil drain off, then keep warm in the oven until ready to serve.

Chicken flautas frying in hot oil until golden brown.
Crispy fried chicken flautas draining on a paper towel-lined plate.

Other Cooking Methods

Bake: Place a wire rack in a lightly greased 9×13-inch baking dish. Add flautas seam-side down and brush with olive oil. Bake at 425°F for 15 to 20 minutes, or until golden brown. Broil for extra crispiness.

Air Fry: Preheat the air fryer to 400°F. Place 4 flautas seam-side down in the basket without touching, then brush with olive oil or spray lightly with cooking spray. Cook for 6 to 8 minutes, flipping halfway through, until golden and crispy.

Recipe Tips

  • Tortillas: To prevent cracking when rolling, heat them in the microwave for 20-30 seconds between damp paper towels.
  • Oil: Use a neutral oil with a high smoke point, like vegetable or canola, and keep an eye on the temperature, adjusting the heat as needed to hold steady at 375°F.
  • Avoid overcrowding: Fry only 2 to 4 flautas at a time so they cook evenly and get crispy all over.
  • Roll tightly: Roll the tortillas tightly around the filling so it doesn’t ooze out while frying, and secure with a toothpick. Remove the toothpicks just before serving.
  • Keep warm: Transfer fried flautas to a 200°F oven on a wire rack set over a baking sheet while you finish frying the rest, so they stay crispy instead of steaming.
Top down photo of crispy fried chicken flautas on a plate.

Variations

  • Swap the protein for shredded beef or pork. I have even used leftovers of chicken tinga or salsa verde chicken.
  • Try different cheese. How about mozzarella, cheddar cheese, pepper jack, or gouda? Any melty cheese would work well.
  • Add veggies. Throw in some chopped bell peppers, zucchini, sautéed mushrooms, or diced cooked potato.
  • Spices: I love to use a blend for convenience, but chili powder, ground cumin, paprika, garlic powder, onion powder or oregano can be used.
  • Add different flavors. Try adding minced garlic, a squeeze of lime juice, or some chopped cilantro to the filling. Some cayenne pepper for a bit of heat if you like.
Chicken flautas recipe on a white plate.

Looking for more Mexican-inspired recipes? Horchata recipe, baked chicken chimichangas, and one pot Mexican chicken and rice are a few to try next.

More Mexican Recipes

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Golden, crispy chicken flautas on a plate with sour cream and tomatoes.

Chicken Flautas

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
These chicken flautas are made with flour tortillas filled with shredded chicken, cheese and salsa then fried to crispy perfection. An easy recipe ready in less than 30 minutes!
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Video

Ingredients 

  • 3 cups shredded chicken , I like to use rotisserie chicken
  • 1 cup shredded Monterey jack cheese
  • ½ cup salsa
  • ¼ cup sour cream
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon chili seasoning
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • 12 6-inch flour or corn tortillas
  • Vegetable oil , or canola oil, for frying

Optional toppings: Shredded lettuce, Tomatoes, Guacamole, Sour cream, Salsa, Onions, etc.

Instructions

  • Prep. Preheat the oven to 200°F to keep flautas warm after pan frying. Set a wire baking rack in a baking dish.
  • In a medium bowl, stir together 3 cups chicken, 1 cup cheese, 1/2 cup salsa, 1/4 cup sour cream, 1 can diced chiles, and 1 teaspoon chili seasoning. Season with salt and pepper.
  • Lay tortilla on a flat surface. Place 3 Tablespoons chicken mixture in the center of the tortilla and roll tightly around the filling. Secure with a toothpick. Repeat with remaining tortillas.
  • Heat oil. Fill a large, deep saucepan with 3/4-inch oil. Heat over medium heat to 375°F.
  • When the oil is hot, add 2 to 4 flautas using tongs. Fry, turning as needed, 2 to 4 minutes, or until golden brown on all sides. Adjust heat to maintain oil temperature to avoid frying too quickly.
  • Transfer to a paper towel–lined plate and immediately season with salt. Drain briefly, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas.
  • Serve. Remove toothpicks. Serve warm with desired toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tortillas: To prevent cracking, heat them in the microwave for 20-30 seconds between damp paper towels.
Make Ahead: The filling and assembled flautas can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to fry.
Store: While these are best fresh, leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until heated through.
Freeze: Assemble the flautas and freeze before frying. Place on a baking sheet and freeze for 1 to 2 hours, or until firm, then transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw before frying.
 

Nutrition

Serving: 2flautas, Calories: 213kcal, Carbohydrates: 26g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 357mg, Potassium: 203mg, Fiber: 4g, Sugar: 2g, Vitamin A: 374IU, Vitamin C: 7mg, Calcium: 205mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.