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These easy Chicken Flautas are stuffed with a creamy, cheesy shredded chicken filling, rolled in flour tortillas and fried until perfectly golden and crispy. They’re a quick, family-friendly dinner that can also be baked or made in the air fryer. Perfect for busy weeknights, packing in lunches or feeding a crowd on game day!
Table of Contents
- Kellie’s Note Wrap It Up
- Why You’ll Love My Chicken Flautas
- What Are Flautas?
- Ingredients For Chicken Flautas
- How to Make Chicken Flautas
- Kellie’s Tips for the Best Chicken Flautas
- Easy Chicken Flautas Variations
- How to Store Chicken Flautas
- What to Serve with Chicken Flautas
- More Easy Mexican Recipes
- Chicken Flautas Recipe
- Frequently Asked Questions
Kellie’s Note
Wrap It Up
I first fell in love with flautas at a local Mexican restaurant. There’s something about those crispy, golden tortillas wrapped around a flavorful filling that makes them impossible to resist. Especially when there’s a big bowl of guacamole nearby for dipping.
I knew I had to make my own version at home, and I think it may be better than the restaurant.
One of my favorite things about homemade flautas is how easy they are to customize. You can change up the cheese, swap the protein, add a few beans or use whatever you have hanging around in the refrigerator. But these Chicken Flautas are the version my family requests most often.
They’re loaded with tender shredded chicken, two kinds of cheese, a little salsa and just enough seasoning to make every bite delicious. The cream cheese holds everything together and keeps the filling creamy without making the tortillas soggy.
And because I seem to be feeding someone at all hours of the day, I love that I can make a big batch for dinner, save a few for lunches and still have enough to put out for a game day party. Assuming nobody eats them all first.
Why You’ll Love My Chicken Flautas
- Crispy outside, creamy inside. Golden flour tortillas give way to a cheesy, flavorful chicken filling that’s anything but dry.
- Easy weeknight dinner. Using leftover chicken or a rotisserie chicken makes this a 30-minute meal.
- Three ways to cook them. Fry them for that classic restaurant-style crunch, or make baked chicken flautas or air fryer chicken flautas.
- Make-ahead friendly. Assemble a batch ahead of time and cook when you’re ready to eat.
- Perfect for parties. Serve them with bowls of salsa, sour cream and guacamole and let everyone help themselves.
- Easy to customize. Switch up the fillings and toppings depending on what your family loves.
What Are Flautas?
Flautas are a popular Mexican dish made by rolling tortillas tightly around a savory filling, then frying them until golden and crispy. The name flauta means flute in Spanish, which makes sense when you see their long, rolled shape.
Traditional Mexican flautas are often made with corn tortillas, although flour tortilla versions are also popular. My chicken flautas recipe uses small flour tortillas because they’re easy to roll and fry up beautifully crisp.
What’s the Difference Between Flautas and Taquitos?
Flautas and taquitos are very similar, and the names are sometimes used interchangeably.
Taquitos are generally smaller rolled tacos, commonly made with corn tortillas. Flautas are often longer, sometimes made with larger tortillas, and can use either corn or flour tortillas depending on the recipe and region.
Both are stuffed, rolled and cooked until wonderfully crunchy, so you really can’t go wrong.
Ingredients For Chicken Flautas
You don’t need anything fancy to make homemade chicken flautas. Most of these ingredients are probably already in your kitchen, especially if you make tacos on a regular basis.
- Shredded Chicken: Cooked chicken breast, chicken thighs or leftover rotisserie chicken all work perfectly. I usually use whatever cooked chicken I have on hand. Just make sure it’s finely shredded so it’s easy to roll inside the tortillas.
- Cream Cheese: This is my little trick for keeping the filling creamy and helping everything stay together. Let it soften before mixing so it blends easily with the chicken. You can substitute Neufchâtel cheese for a slightly lighter option.
- Monterey Jack and Cheddar Cheese: I like using both for the perfect combination of melty goodness and flavor. A Mexican cheese blend, Colby Jack or pepper Jack would also be delicious.
- Salsa: Adds flavor and just enough moisture to the filling. Use your favorite mild, medium or hot salsa. You can also substitute salsa verde for a tangy twist or make my Homemade Salsa.
- Fresh Cilantro: Gives the filling a little freshness. If you’re not a cilantro fan, simply leave it out or add a little chopped green onion.
- Seasonings: Chili powder, cumin, garlic powder, onion powder and kosher salt give these chicken flautas plenty of flavor without making them too spicy. You can substitute your favorite taco seasoning, adjusting the amount of salt to taste.
- Flour Tortillas: Small flour taco tortillas are my favorite because they’re flexible, easy to roll and crisp up beautifully. Corn tortillas can be used, but you’ll want to warm them thoroughly to prevent cracking.
- Oil: Vegetable oil or avocado oil works well for frying. Choose an oil with a neutral flavor and a high smoke point.
For serving, I love having sour cream, guacamole, salsa, pico de gallo and lime wedges nearby. A little shredded lettuce and extra cilantro are always welcome, too.
How to Make Chicken Flautas
These crispy chicken flautas are surprisingly simple to make. Once you have the filling mixed, it’s really just a matter of rolling and frying.
- Mix the filling. Combine the shredded chicken, softened cream cheese, Monterey Jack, cheddar, salsa, cilantro and seasonings in a large bowl. Stir until everything is evenly coated and the filling looks creamy and well combined.
- Warm the tortillas. Cover your flour tortillas with a damp paper towel and microwave briefly until they’re soft and pliable. This little step makes them much easier to roll without splitting.
- Add the chicken. Spoon the filling in a narrow line near one edge of each tortilla, leaving a little space at both ends. You want enough filling for a satisfying bite without stuffing them so full they won’t stay closed.
- Roll them up. Roll each tortilla tightly around the chicken mixture and place it seam-side down. If any of them seem determined to unroll, secure them with a toothpick.
- Heat the oil. Add about 1/2 inch of oil to a large skillet over medium-high heat. The oil should shimmer, and a tiny piece of tortilla should sizzle when it touches the surface.
- Fry until crispy. Carefully add the flautas seam-side down, working in batches so the pan isn’t crowded. Cook until the tortillas are golden brown and crisp, turning as needed so they brown evenly.
- Drain and serve. Transfer the cooked flautas to a wire rack or paper towel-lined plate and sprinkle lightly with salt while they’re still hot.
Serve immediately with your favorite toppings and plenty of guacamole for dipping.
How to Make Chicken Flautas in the Air Fryer
If you want crispy chicken flautas without heating a skillet full of oil, the air fryer is a great alternative.
Arrange the assembled flautas seam-side down in your air fryer basket, leaving a little room between each one. Lightly spray or brush with oil and air fry at 400°F for 7–9 minutes, flipping halfway through.
They should be golden and crisp on the outside with a hot, melty filling.
How to Bake Chicken Flautas
Baking is my favorite option when I’m making a bigger batch and don’t want to stand at the stove.
Arrange the rolled flautas seam-side down on a parchment-lined baking sheet and brush or spray generously with oil.
Bake at 425°F for 15–18 minutes, turning halfway through, until the tortillas are golden brown and crispy.
Kellie’s Tips for the Best Chicken Flautas
After making these for countless family dinners, I’ve learned a few things that make the difference between a good flauta and one that’s perfectly crispy.
- Use cooked, finely shredded chicken. Smaller pieces make the filling easier to distribute and keep the tortillas from tearing when you roll them.
- Don’t skip warming the tortillas. Even flour tortillas can crack when they’re cold. A few seconds in the microwave makes rolling so much easier.
- Don’t overfill. About 1/4 cup of filling is plenty for a small tortilla. Too much filling can cause the flautas to burst open while frying.
- Start seam-side down. This helps seal the rolled tortilla as it fries. If necessary, use a toothpick to hold it closed, removing it before serving.
- Keep the oil hot, but not smoking. If it’s too cool, the tortillas absorb excess oil. If it’s too hot, the outside can brown before the filling is heated through. Aim for approximately 350°F when frying.
- Drain on a wire rack. If you have one, a wire rack keeps air circulating around the flautas so the bottoms don’t get soft.
- Serve the toppings on the side. Especially for parties! This keeps the tortillas crispy until everyone is ready to eat.
Easy Chicken Flautas Variations
One of the best things about flautas is that you can make them a little differently every time.
- Buffalo Chicken Flautas: Swap the salsa for a little Buffalo sauce and use a combination of cheddar and Monterey Jack. Serve with ranch or blue cheese dressing.
- Chicken and Black Bean Flautas: Add a small amount of rinsed, well-drained black beans to the chicken mixture for a heartier filling.
- Spicy Chicken Flautas: Use pepper Jack cheese, hot salsa or finely chopped jalapeños for a little extra heat.
- Beef Flautas: Substitute cooked, seasoned shredded beef or taco meat for the chicken.
- Salsa Verde Chicken Flautas: Use salsa verde instead of red salsa for a bright, tangy filling.
How to Store Chicken Flautas
One of the reasons I make these so often is that leftovers are just as convenient as the original dinner. They’re perfect for stashing in the refrigerator for quick lunches throughout the week.
- Refrigerator: Let the cooked flautas cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days.
- Freezer: Arrange the cooled flautas in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2–3 months for best quality.
- Reheating: For the crispiest results, reheat flautas in the air fryer at 350°F for approximately 4–6 minutes or in a 375°F oven until heated through. Frozen flautas will need additional time.
- The microwave works in a pinch, especially for packed lunches, but the tortillas will be softer instead of crispy.
Can You Make Chicken Flautas Ahead of Time?
Absolutely! Prepare the chicken filling up to 2 days in advance and keep it refrigerated in an airtight container. When you’re ready to cook, simply warm the tortillas, fill, roll and fry.
You can also assemble the flautas several hours ahead of time and refrigerate them, seam-side down, in a covered container or baking dish until you’re ready to cook.
For game day parties, I love frying a batch just before serving and keeping them warm on a wire rack set over a baking sheet in a low oven (about 200°F) for a short time. They’ll stay crisp while you finish the remaining batches.
What to Serve with Chicken Flautas
Chicken Flautas are practically begging for a few delicious sides and plenty of toppings. Whether you’re making a quick family dinner or putting together a game day spread, these are some of my favorite recipes to serve alongside them.
- Mexican Rice: Fluffy, flavorful rice is one of my favorite sides for turning these crispy chicken flautas into a complete family dinner.
- Homemade Guacamole: Creamy guacamole with plenty of fresh lime is practically required when flautas are on the menu. Perfect for dipping!
- Pico de Gallo: Fresh tomatoes, onions and cilantro add a little crunch and brightness to balance out all that cheesy goodness.
- Refried Beans: A classic, satisfying side dish that’s especially good when you want to stretch a batch of flautas into a hearty meal.
For game day, I like to put out a big platter of Chicken Flautas alongside bowls of salsa, guacamole, sour cream, shredded lettuce and chopped cilantro. Everyone can build their own plate, which means less work for me. That’s my kind of party.
More Easy Mexican Recipes
If you love these homemade chicken flautas, here are a few more Mexican-inspired recipes to add to your weekly dinner rotation.
- Chicken Fajitas: Tender chicken, peppers and onions with all your favorite toppings.
- Chicken Enchiladas: A cheesy, saucy family dinner that’s always a hit.
- Cilantro Lime Rice: An easy restaurant-style side dish that goes with just about everything.
- Chicken Chile Verde: Tender chicken simmered in a flavorful green chile sauce.
- Taco Casserole: All your favorite taco flavors baked into one easy dinner.
- Chicken Quesadillas: Crispy tortillas and plenty of melted cheese make these perfect for busy nights.
- Birria Tacos: Crispy, cheesy tacos stuffed with tender, slow-cooked beef and served with rich consommé for dipping. Make the birria stew ahead of time, and these restaurant-worthy tacos come together in minutes!
Once you make these crispy Chicken Flautas at home, you might find yourself ordering them a little less often at your favorite Mexican restaurant. They’re easy, versatile and exactly the kind of dinner my family never complains about.
And if there are leftovers? That’s just a bonus.
Chicken Flautas Recipe
Equipment
- 12 inch large skillet
- measuring cup
- measuring spoons
- silicone spatula
Ingredients
- 3 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 12 small flour taco tortillas
- Vegetable or avocado oil, for frying
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Pico de gallo
- Shredded lettuce
- Chopped cilantro
- Lime wedges
Instructions
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, Monterey Jack, cheddar, salsa, cilantro, chili powder, cumin, garlic powder, onion powder and salt. Mix until evenly combined.
- Wrap the flour tortillas in a damp paper towel and microwave for 20–30 seconds until warm and pliable.
- Place approximately 1/4 cup of the chicken filling in a line near one edge of each tortilla, leaving a little room at each end.
- Roll each tortilla tightly around the filling and place seam-side down. Secure with a toothpick if needed.
- Pour approximately 1/2 inch of oil into a large skillet and heat over medium-high heat until shimmering, ideally around 350°F.
- Working in batches, carefully place the flautas seam-side down in the hot oil. Fry for approximately 2–3 minutes per side, turning as needed, until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt while hot.
- Serve immediately with sour cream, guacamole, salsa and your favorite toppings.
Air Fryer Instructions
- Preheat the air fryer to 400°F.
- Lightly spray or brush the assembled flautas with oil.
- Arrange seam-side down in a single layer in the air fryer basket without overlapping.
- Air fry for 7–9 minutes, turning halfway through, until golden brown and crispy.
Oven Instructions
- Preheat the oven to 425°F.
- Arrange the assembled flautas seam-side down on a parchment-lined baking sheet.
- Brush or spray generously with oil.
- Bake for 15–18 minutes, turning halfway through, until golden brown and crispy.
Notes
– Tortillas: Warm the tortillas before rolling to prevent tearing. Don’t overfill or the chicken mixture may spill out during cooking.
– Frying Tip: Keep the oil around 350°F for crispy, golden tortillas without excess oil absorption.
– Make Ahead: Prepare the filling up to 2 days in advance and refrigerate until ready to assemble.
– Storage: Refrigerate cooked flautas in an airtight container for up to 3–4 days or freeze for up to 2–3 months.
– Reheating: Air fry at 350°F or reheat in a 375°F oven until hot and crispy. The oven and air fryer will give you better results than the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Are chicken flautas made with corn or flour tortillas?
Both can be used. Traditional Mexican flautas often use corn tortillas, while flour tortilla versions are common in Tex-Mex cooking. I prefer small flour tortillas for this recipe because they’re soft, easy to roll and crisp up nicely when fried.
How do you keep flautas from unrolling while frying?
Roll the tortillas snugly and cook them seam-side down first. The heat helps seal the tortillas as they crisp. You can also use toothpicks to secure them during frying, but be sure to remove them before serving.
Can I use rotisserie chicken for chicken flautas?
Yes! Rotisserie chicken is one of my favorite shortcuts for this recipe. Shred the chicken while it’s still slightly warm, then mix it with the cream cheese, shredded cheese, salsa and seasonings.
Can you freeze chicken flautas before cooking?
Yes. Arrange the assembled flautas in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container for up to 2 months for best quality. Cook from frozen using the oven or air fryer, allowing extra time until the centers are fully heated through.
