A popular Mexican street snack, flautas are a crowd favorite for a reason. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they’re somewhere between taquitos and chimichangas. They come together quickly (only 20 minutes!), making them the perfect party appetizers or easy chicken dinner served alongside your favorite sides (we’re looking at you, rice and beans). Load these up with your favorite toppings, and get ready for the most satisfying crispy bite.

Prep Time:10 mins
Total Time:20 mins
Yields:4 – 5 serving(s)

Ingredients

• 2 cups shredded, cooked chicken
• 1/4 cup canned, chopped green chiles 
• 1 cup shredded cheddar 
• 1 cup queso blanco (or crumbled feta)
• 1/2 tsp. kosher salt (omit if chicken is already seasoned)
• 2 tsp. hot sauce, optional
• 10 7” flour tortillas
• 1/2 cup vegetable, canola, or other neutral oil
• Pico de gallo, sour cream, and guacamole, for serving

Directions

Step 1

In a large bowl, combine chicken, chiles, cheeses, salt, and hot sauce (if using).

Step 2

Lay 1 tortilla down on a work surface. Spread a heaping 1/4 cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.

Step 3

In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 ° F. (You want to hear a sizzle as soon as the food hits the oil.)

Step 4

Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes. Transfer flautas to a large paper towel-lined plate or baking sheet. Repeat with remaining flautas. Serve immediately with pico de gallo, sour cream, and guacamole.

Tips

• How do I prevent my tortillas from cracking? If tortillas are cracking when assembling, warm them in the microwave first: wrap a few tortillas in a damp paper towel and heat for about 20 seconds, or until they are pliable.
• How do I keep my flautas together? If they’re unraveling after being assembled, spear with a toothpick or two so they hold their shape while frying. Once fried, they should hold their shape on their own.
• How do I make crispy chicken flautas? The key to crispy chicken flautas is to fry them at a high heat. Use a thermometer to make sure your temperature reaches 350-375°. Tip: You should hear a sizzle as soon as the food hits the oil; feel free to test with a strip of tortilla if you’re unsure.

Storage

Store leftover flautas in an airtight container for up to three days. Warm in a pan on the stove or in a 350º oven for 5-7 minutes.