Chicken Flautas
Crispy, golden-fried corn tortillas tightly wrapped around a savory, spiced shredded chicken filling. These classic Mexican flautas come out crunchy on the outside and tender inside, perfect for dipping into salsa, sour cream, or guacamole.
For 4 servings
- boil · ~15 min
Cook and shred the chicken.
Place chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until cooked through, about 15 minutes. Transfer to a plate, let cool slightly, then shred with two forks.
- saute · ~4 min
Sauté onion, garlic, and chili.
Heat 1 tablespoon of the oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and green chili, and cook for another minute until fragrant.
- saute · ~5 min
Add tomato and spices.
Stir in the chopped tomato, cumin powder, chili powder, and salt. Cook until the tomato softens and breaks down, about 5 minutes.
TIPCook the tomato until it releases its oil and looks jammy for the deepest flavor. - mix · ~3 min
Combine the chicken filling.
Add the shredded chicken to the skillet along with the chopped cilantro. Stir well to coat the chicken evenly with the spice mixture. Cook for 2-3 minutes. Remove from heat and let cool slightly.
- prep · ~1 min
Soften the tortillas.
Wrap the corn tortillas in a damp paper towel and microwave for 30-45 seconds, until warm and pliable. This prevents them from cracking when rolled.
TIPWarm tortillas just before rolling; they crack if they cool down. - assemble · ~8 min
Fill and roll the flautas.
Place a warm tortilla on a work surface. Spoon about 2 tablespoons of the chicken filling in a line down the center. Roll the tortilla tightly around the filling. Secure the seam with a toothpick. Repeat with all tortillas.
- fry · ~12 min
Fry the flautas until golden.
Heat the 2 cups of oil in a deep skillet over medium-high heat to 350°F. Fry 3-4 flautas at a time, seam-side down first, turning occasionally until golden and crispy, about 3 minutes total. Do not overcrowd the pan.
TIPKeep flautas warm in a 200°F oven while you fry the rest. - assemble · ~2 min
Drain, remove toothpicks, and serve.
Transfer fried flautas to a paper towel-lined plate to drain briefly. Carefully remove all toothpicks. Arrange on a platter and garnish with extra fresh cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stale corn tortillas for a drier surface that crisps better during frying.
- 2Don't overfill the tortillas—2 tablespoons is plenty to keep them rollable and tight.
- 3Secure each flauta with two toothpicks if one isn't holding the seam firmly shut.
- 4If you don't have a thermometer, test the oil by dropping a tortilla scrap; it should sizzle immediately.
- 5Make the filling a day ahead and refrigerate to deepen the spice flavors overnight.
- 6For extra crunch, let the rolled flautas rest uncovered in the fridge for 10 minutes before frying.
Adapt it for your goals.
Baked
Brush the rolled flautas lightly with oil and bake at 425°F for 15-20 minutes, flipping halfway. This uses far less oil and produces a still-crisp result for a lighter version.
air friedAir-fried
Arrange the rolled flautas in a single layer in the air fryer basket, spray with oil, and cook at 375°F for 10-12 minutes, turning once. Quick, crisp, and with less mess than deep-frying.
vegetarianVegetarian
Swap the shredded chicken for a mixture of mashed black beans, sautéed mushrooms, and crumbled queso fresco. Keep the same spice profile for a meatless weeknight meal.
spicy cheddarSpicy-cheddar
Mix 1/2 cup of shredded sharp cheddar into the filling before rolling. The melted cheese adds richness and a subtle tang that pairs perfectly with the chili and cumin.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a lean protein that supports muscle repair and keeps you full longer without excess saturated fat.
Corn Tortillas Are Gluten-Free
Made from masa harina, corn tortillas are naturally gluten-free, making this dish safe for those with celiac disease or gluten sensitivity.
Antioxidants from Spices
Cumin and chili powder contain antioxidants like curcumin and capsaicin, which may help reduce inflammation.
Fiber and Vitamin C from Veggies
Onion, garlic, and tomato add fiber, vitamin C, and immune-supporting phytonutrients to the filling.
Frequently asked questions
Tortillas crack if they're too cold or dry. Warm them in a damp paper towel in the microwave for 30-45 seconds just before rolling, and work with one tortilla at a time.
