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Crispy corn tortillas filled with juicy, seasoned shredded chicken and melted cheese, fried to a perfect golden brown. A Tex-Mex favorite that's great for a fun dinner or as a party appetizer, ready to be loaded with your favorite toppings!
Poach and Shred the Chicken
Prepare the Filling
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Crispy corn tortillas filled with juicy, seasoned shredded chicken and melted cheese, fried to a perfect golden brown. A Tex-Mex favorite that's great for a fun dinner or as a party appetizer, ready to be loaded with your favorite toppings!
This tex_mex recipe takes 45 minutes to prepare and yields 4 servings. At 503.01 calories per serving with 38.34g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
Assemble the Flautas
Fry the Flautas
Serve and Garnish
For a less oily version, bake or air fry the flautas. Lightly spray them with cooking oil and bake at 400°F (200°C) for 15-20 minutes, or air fry at 380°F (190°C) for 8-10 minutes, flipping halfway through.
Add 1-2 finely diced jalapeños or a teaspoon of chipotle powder to the chicken mixture for a spicy kick.
Swap the chicken for shredded beef (barbacoa), pork (carnitas), or a vegetarian filling of seasoned black beans and potatoes.
Mix 2-3 tablespoons of cream cheese into the chicken filling to make it extra creamy and rich.
The chicken breast in this recipe provides high-quality lean protein, which is essential for muscle repair, immune function, and maintaining a healthy metabolism.
Monterey Jack cheese is a good source of calcium, a mineral vital for strong bones and teeth, as well as proper nerve and muscle function.
Traditionally, chicken flautas are shallow-fried, which adds a significant amount of fat and calories. However, the filling itself is a good source of protein. For a healthier alternative, you can bake or air fry them instead of frying.
A serving of three fried chicken flautas contains approximately 550-600 calories, depending on the amount of oil absorbed and the specific toppings used. Baking or air frying can reduce the calorie count.
The main difference is the tortilla used. Flautas are traditionally made with larger flour tortillas, while taquitos are made with smaller corn tortillas. However, in many regions, especially in Tex-Mex cuisine, the terms are used interchangeably, and corn tortillas are common for both.
The key is to warm them properly. Wrapping them in a damp paper towel and microwaving them steams them slightly, making them soft and pliable. Work quickly while they are still warm.
Yes! You can assemble the flautas, cover them tightly, and refrigerate for up to 24 hours before frying. You can also freeze them on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Classic toppings include shredded iceberg lettuce, sour cream or Mexican crema, guacamole or sliced avocado, pico de gallo, your favorite salsa (roja or verde), and crumbled cheese like cotija or queso fresco.