These Homemade Chicken Flautas are crunchy, cheesy, flavorful tubes of heaven. Shredded chicken is mixed with taco seasoning, and TWO types of cheeses before being stuffed, rolled and fried (or baked) into a crispy flour tortilla! It is the best snack or appetizer to serve kids and adults!
1cupcooked shredded chickenI used a store bought rotisserie
3ozcream cheesesoftened
3tablespoonstore bought salsa
2tablespoonsour cream
½cupshredded Monterey jack cheese
¾teaspoontaco seasoning
1 scallionfinely chopped
garnish with freshly chopped cilantro and fresh lime wedges
Dipping
guacamole, sour cream, pico de gallo
Instructions
*If Baking: Pre-heat oven to 425°F. Line a large baking sheet with nonstick spray or parchment paper. Set aside. (If frying, we will heat our oil a bit later.)
In a large bowl, cream together all ingredients except for the chicken. A hand mixer will make this much easier!
Gently mix in the shredded chicken last.
Add a spoonful of the mixture onto the center of each tortilla and spread a THIN layer all the way to the edges. Adding too much will make your flautas too thick.
Tightly roll each tortilla and set aside. Flautas should not be thick like a taco. Aim for a diameter the size of a nickel/quarter. (Secure tortillas in place using toothpicks if needed.)
If baking, transfer flautas seam-side down onto your baking sheet and spray each with cooking spray or brush lightly with oil. (This will help them brown and crisp up nicely.)Bake for 15-20 minutes or until they are golden brown.
If frying: heat ½ inch of oil in a large cast iron skillet or heavy-bottom pot over medium heat until the oil reaches 375°F.
Fry 3-4 flautas at a time, turning occasionally, until golden brown, about 1 to 2 minutes. Let drain on paper towels or wire racks. Repeat with remaining flautas. Adding too many to the pan will drop the oil temperature and result in greasy flautas.
Flautas can be kept warm in the oven set to 200°F.
Serve hot with sour cream, guacamole, lime wedges and/or pico de gallo!
Notes
I prefer the taste and texture of flour tortillas but you can use corn instead. Corn are more prone to tearing when rolling. (You can heat them in the microwave to make them more pliable if using.)Chicken flautas can be frozen for up to 4 weeks (pre-cooked) in a sealed plastic bag. Thaw overnight and fry or bake as instructed above.Need a dessert to pair with these? My Mini Churros are a popular treat!Margaritas To Serve With Your Flautas:Jalapeno Margarita Spicy Pineapple Margarita Classic Margarita Pitchers
