Chicken Flautas – Crispy, Cheesy, and Easy Mexican Appetizer

Few things hit the spot like a crispy, golden chicken flauta straight from the pan.

These Crispy Chicken Flautas are the perfect bite: tender shredded chicken wrapped in a warm tortilla, fried to perfection, and topped with your favorite salsas, lettuce, and guac.

Whether you’re serving a weeknight dinner or feeding a party crowd, this homemade flautas recipe is guaranteed to please.

Why You’ll Love This Recipe

Crispy outside, cheesy inside – The perfect balance of crunch and melt

Quick to make – Ready in under 30 minutes with simple ingredients

Customizable – Works with chicken, beef, or even veggies

Great for crowds – Serve a tray of flautas and watch them disappear

Freezer-friendly – Make a big batch and reheat when needed

Tons of topping options – Salsa, guac, ranch, lettuce—go wild

What You’ll Need (Ingredient Highlights)

Shredded chicken or beef – Use leftover chicken, rotisserie, or cooked and shredded beef

Mexican blend cheese – Melty and flavorful, perfect for stuffing

Salsa and green chiles – Add moisture and a little kick

Garlic salt & pepper – Simple seasonings that go a long way

Flour or corn tortillas – 6-inch size works best for rolling

Vegetable oil – For frying until golden and crisp

Toppings – Lettuce, tomatoes, guacamole, salsa, or Cilantro Ranch

Pro Tips Before You Start

Warm the tortillas – Microwave or steam to prevent cracking when rolling

Don’t overfill – Too much filling makes rolling and frying tricky

Secure with toothpicks – Helps flautas hold their shape in the oil

Use a thermometer – Keep oil at 375°F for even frying

Drain on paper towels – Keeps them crispy, not greasy

How to Make Chicken Flautas

Step 1: Prep the Oven & Oil

Preheat your oven to 200°F (warm setting).

Fill a large saucepan with ¾ inch of vegetable oil and heat to 375°F over medium heat.

Step 2: Make the Filling

In a medium bowl, mix together 3 cups shredded cooked chicken, 1 cup shredded Mexican blend cheese, ½ cup salsa, 1 (4 oz) can diced chiles, garlic salt with parsley flakes, and black pepper to taste.

Step 3: Roll the Flautas

Working with 4 tortillas at a time, place a heaping spoonful of the chicken mixture along the center of each tortilla.

Roll tightly and secure each with a toothpick to hold its shape while frying.

Step 4: Fry Until Golden

Using tongs, carefully lower each flauta into the hot oil.

Hold it briefly to seal the edge, then let it cook for about 2 minutes, or until crisp and golden.

Transfer to a paper towel–lined plate and sprinkle immediately with salt.

Step 5: Keep Warm & Serve

Place fried flautas on a foil-lined baking sheet and keep warm in the oven while you prepare the rest.

Serve hot with your favorite toppings like shredded lettuce, tomatoes, green salsa, guacamole, or Cilantro Ranch dressing.

What to Serve Them With

Mexican rice and refried beans – A full plate of comfort

Street corn (elote) – Creamy, spicy, and fresh

Pico de gallo or chunky salsa – Adds brightness

Spicy mayo or chipotle cream – Great for dipping

Margaritas or agua fresca – For a fiesta feel

Variations / Substitutions

Make it vegetarian – Use beans, cheese, and roasted peppers as filling

Use beef or pork – Works great with shredded chuck roast or carnitas

Swap cheeses – Try Monterey Jack, queso fresco, or pepper jack

Oven-baked version – Brush with oil and bake at 425°F until crispy

Air fryer friendly – Cook at 375°F for 7–8 minutes, flipping halfway

Storage & Reheating Tips

Fridge – Store cooled flautas in an airtight container for up to 3 days

Reheat – In the oven or air fryer at 375°F to restore crispness

Freeze before frying – Roll and freeze raw flautas; fry directly from frozen, adding 1–2 minutes

Meal prep – Make filling ahead and refrigerate until ready to assemble

Reheat tip – Avoid microwaving if you want to keep the crispiness

FAQs

What’s the difference between flautas and taquitos?

Flautas are usually made with flour tortillas, while taquitos use corn tortillas—but the fillings are often similar.

Can I bake these instead of frying?

Yes. Brush with oil and bake at 425°F for 15–20 minutes, flipping once, until crisp.

Are flautas spicy?

Not inherently. You control the spice depending on your salsa and chile choice.

How do I keep them from unrolling while frying?

Use toothpicks to secure them tightly before frying.

Don’t skip this step.

Can I make these with leftover rotisserie chicken?

Absolutely! It’s a great way to repurpose cooked chicken quickly.

How many flautas does this recipe make?

About 12, using 6-inch tortillas.

You can scale up easily for parties.

Are they freezer-friendly?

Yes. Roll them and freeze raw.

Fry or bake directly from frozen for an easy meal later.

Final Thoughts

These Chicken Flautas are the kind of finger food that never lasts long.

Crispy, cheesy, and packed with flavor, they’re everything you want in a quick Mexican-style meal.

Serve them with your favorite toppings or dips, and you’ve got a dish that’s equal parts fun and satisfying—perfect for dinner, game night, or any time the craving hits.