These chicken flautas are filled with shredded chicken, cheese and salsa then fried to crispy perfection! An easy family favorite recipe that's ready in less than 30 minutes!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 6
Ingredients
3cups shredded cooked chicken, I like to use rotisserie chicken
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 chicken, cheese, salsa, sour cream, diced chiles, and 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.
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.
Remove toothpicks. Serve warm with desired toppings.
Notes
Tortillas: To prevent your tortillas from cracking, heat in the microwave for about 20-30 seconds between damp paper towels. Bake in the oven: Place a wire rack in a lightly greased 9x13-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 air fryer to 400°F. Place 4 flautas, seam-side down, in the basket without touching and brush with olive oil. Cook 6 to 8 minutes, flipping halfway through, until golden and crispy.Make Ahead: These flautas taste best freshly fried, but you can make the filling and assemble them in advance. Store in an airtight container in the refrigerator up to 2 days.Storage: As mentioned above, these are best the day of, but you can store leftovers in the refrigeratorup to 5 days.Freeze: If you would like to freeze these assembled and fry later. Place the assembled tortillas on a baking sheet and freeze 1 to 2 hours, or until firm. Transfer to a freezer-safe container or zip-top bag and freeze up to 3 months. Thaw before frying.