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Chicken flautas, or flautas de pollo, are a beloved Mexican dish featuring crispy, rolled tortillas stuffed with savory chicken. They’re the perfect blend of crunch and flavor, making them a go-to option for appetizers, snacks, or even a satisfying main course. In this post, we’ll explore how to make chicken flautas, including tips, variations, and everything you need to know to master this crowd-pleaser.
How to Make Chicken Flautas
1. Ingredients
To make authentic and crispy chicken flautas, you’ll need the following ingredients:
- 2 cups cooked, shredded chicken: You can use rotisserie chicken for convenience or cook and shred your own.
- 12 small corn tortillas: Corn tortillas are traditional, but flour tortillas work too.
- 1 cup shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend work great.
- 1/2 cup chopped onion: Adds a bit of crunch and flavor.
- 1 teaspoon ground cumin: For that warm, smoky flavor.
- 1 teaspoon chili powder: Adds a bit of heat, but feel free to adjust to your spice preference.
- 1/2 teaspoon garlic powder: Adds depth to the chicken filling.
- Vegetable oil for frying: You’ll need enough to cover the flautas halfway for frying.
- Salt and pepper to taste: To season the chicken and bring out the flavors.
- Toothpicks: To hold the flautas together while frying.
Optional toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
2. Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine the shredded chicken, cheese, chopped onion, cumin, chili powder, garlic powder, salt, and pepper. Mix everything thoroughly so that the spices and cheese are evenly distributed throughout the chicken.
Step 2: Warm the Tortillas
To make the tortillas pliable and prevent them from cracking, heat them up in a dry skillet for about 20-30 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave them for 30-40 seconds. This step is crucial for making the tortillas easy to roll.
Step 3: Assemble the Flautas
Place about 2 tablespoons of the chicken mixture onto each tortilla. Roll the tortilla tightly, making sure to keep the filling inside. Secure each rolled flauta with a toothpick to prevent them from unrolling while frying.
Step 4: Fry the Flautas
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (around 350°F or when a small piece of tortilla sizzles upon contact), carefully place the flautas seam-side down in the oil. Fry them for about 2-3 minutes on each side, or until golden brown and crispy.
Step 5: Drain and Serve
Remove the flautas from the oil and place them on a paper towel-lined plate to drain any excess oil. Once all the flautas are fried, serve them hot with your favorite toppings like sour cream, guacamole, and salsa.
3. Tips
- Don’t overfill the tortillas: Overfilling will make it difficult to roll the flautas tightly, and they may burst open during frying.
- Securing the flautas: Toothpicks are essential for keeping the tortillas rolled while frying, but don’t forget to remove them before serving!
- Watch the oil temperature: If the oil is too hot, the flautas will burn on the outside while remaining soft inside. If it’s too cool, the tortillas will soak up too much oil and become greasy. Maintaining a steady medium heat is key.
- Baking option: For a healthier version, you can bake the flautas. Preheat the oven to 400°F, place the flautas on a greased baking sheet, brush them with oil, and bake for 15-20 minutes, turning halfway through.
4. Variations
- Flautas de Pollo al Chipotle: Add a spoonful of chipotle sauce to the chicken mixture for a smoky, spicy kick.
- Cheese-stuffed flautas: Instead of mixing the cheese with the chicken, stuff each tortilla with an extra amount of cheese for an oozy, cheesy center.
- Vegetarian flautas: Replace the chicken with sautéed vegetables like bell peppers, mushrooms, and black beans for a delicious vegetarian version.
- Beef flautas: Swap the shredded chicken for cooked, shredded beef for a different take on the classic flautas de pollo recipe.
- For a different twist on chicken, you might also like trying this Chicken Breast Recipe, which offers a rich, sticky-sweet flavor that contrasts beautifully with the crispy texture of flautas. It’s an easy way to add variety to your weekly menu while keeping the ingredients simple and delicious.
5. What to Serve with Chicken Flautas
Flautas are incredibly versatile and pair well with various sides and toppings. Here are a few ideas to complete your meal:
- Mexican rice: The fluffy, tomato-infused rice is a classic side dish for flautas.
- Refried beans: Serve a side of creamy, spiced refried beans for extra flavor.
- Guacamole: Creamy avocado paired with crispy flautas is a match made in heaven.
- Pico de gallo: A fresh, zesty salsa made from tomatoes, onions, and cilantro adds a refreshing contrast to the fried flautas.
- Sour cream: The cool, tangy flavor of sour cream is perfect for dipping.
- Mexican street corn (elote)**: Corn on the cob coated with mayonnaise, chili powder, cheese, and lime juice is a flavorful side that adds brightness to the dish.
- Chicken flautas pair wonderfully with a variety of dipping sauces and sides. If you’re looking to add a bit of sweet and savory balance to your meal, try serving them alongside this Chicken Finger Dipping Sauce, which brings a deliciously creamy and tangy flavor that complements the crispy flautas perfectly.
- To round out the meal, consider pairing your flautas with a warm bowl of Beef Soup Bones for added richness. This hearty, savory soup adds a comforting touch to any Tex-Mex spread and pairs nicely with the crispy flautas for a balanced meal.
6. FAQs while making Chicken Flautas at home
Can I make flautas de pollo ahead of time?
Yes! You can prepare the flautas and store them in the refrigerator for up to a day before frying. You can also freeze assembled (but unfried) flautas for up to 3 months. When ready to cook, fry them directly from frozen—just add a few extra minutes to the frying time.
What’s the difference between flautas and taquitos?
Flautas are typically made with larger tortillas and can be made with either flour or corn tortillas. Taquitos, on the other hand, are usually smaller and made exclusively with corn tortillas. Flautas also tend to be crispier due to their larger size and longer frying time.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas for a softer, chewier texture. However, corn tortillas are more traditional for flautas de pollo.
Can I bake the flautas instead of frying them?
Absolutely! Baking is a healthier option. Just make sure to brush the flautas with oil before baking to ensure they become crispy.
Can I make mini flautas for appetizers?
Absolutely! Use smaller tortillas or cut standard tortillas in half to create bite-sized flautas. These are perfect for parties and gatherings, and they cook a little faster due to their smaller size.
Can I use leftover rotisserie chicken for the filling?
Yes, leftover rotisserie chicken works perfectly for chicken flautas! Simply shred the meat and season it according to the recipe to give it a fresh, flavorful kick.
How can I make the flautas extra crispy?
To get that perfect crisp, make sure your oil is hot enough (around 350°F) before adding the flautas. Fry them in batches without overcrowding the pan, which ensures even frying. You can also double-fry them by frying once, letting them cool slightly, and then frying a second time for an extra-crispy exterior.
Are chicken flautas gluten-free?
If you use corn tortillas, chicken flautas are naturally gluten-free. However, be sure to double-check that the seasonings and other ingredients are gluten-free if you’re making them for someone with a gluten intolerance.
7. Substitutes
- Chicken: You can substitute the chicken with shredded beef, pork, or even turkey if that’s what you have on hand. For a vegetarian option, try black beans or sautéed vegetables.
- Corn tortillas: If you’re not a fan of corn tortillas, flour tortillas are a great substitute. Just note that they’ll have a slightly different texture.
- Cheese: While cheddar and Monterey Jack are common choices, you can substitute with Oaxaca or queso fresco for a more authentic flavor.
8. Nutrition
The nutritional values will vary depending on the size of the flautas and the ingredients used, but here’s an approximate breakdown for one chicken flauta (made with corn tortillas):
- Calories: 200-250 kcal
- Protein: 10-15g
- Fat: 10-12g
- Carbohydrates: 15-20g
- Fiber: 2g
- Sodium: 350-400mg
Remember, toppings like sour cream, guacamole, and cheese will add extra calories, fat, and sodium, so adjust according to your dietary needs.
Mastering how to make chicken flautas (flautas de pollo) at home is easier than it seems. With the right ingredients and techniques, you’ll be able to create restaurant-quality crispy flautas in no time. Whether you stick to the classic recipe or experiment with your own variations, this dish is sure to be a hit with friends and family. Don’t forget to serve them with delicious sides like guacamole, salsa, and sour cream for a complete Mexican feast!
Ingredients
To make authentic and crispy chicken flautas, you’ll need the following ingredients:
- 2 cups cooked, shredded chicken: You can use rotisserie chicken for convenience or cook and shred your own.
- 12 small corn tortillas: Corn tortillas are traditional, but flour tortillas work too.
- 1 cup shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend work great.
- 1/2 cup chopped onion: Adds a bit of crunch and flavor.
- 1 teaspoon ground cumin: For that warm, smoky flavor.
- 1 teaspoon chili powder: Adds a bit of heat, but feel free to adjust to your spice preference.
- 1/2 teaspoon garlic powder: Adds depth to the chicken filling.
- Vegetable oil for frying: You’ll need enough to cover the flautas halfway for frying.
- Salt and pepper to taste: To season the chicken and bring out the flavors.
- Toothpicks: To hold the flautas together while frying.
Optional toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
Instructions
Instructions to make Easy Chicken Flautas at home
Step 1: Prepare the Filling
In a mixing bowl, combine the shredded chicken, cheese, chopped onion, cumin, chili powder, garlic powder, salt, and pepper. Mix everything thoroughly so that the spices and cheese are evenly distributed throughout the chicken.
Step 2: Warm the Tortillas
To make the tortillas pliable and prevent them from cracking, heat them up in a dry skillet for about 20-30 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave them for 30-40 seconds. This step is crucial for making the tortillas easy to roll.
Step 3: Assemble the Flautas
Place about 2 tablespoons of the chicken mixture onto each tortilla. Roll the tortilla tightly, making sure to keep the filling inside. Secure each rolled flauta with a toothpick to prevent them from unrolling while frying.
Step 4: Fry the Flautas
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (around 350°F or when a small piece of tortilla sizzles upon contact), carefully place the flautas seam-side down in the oil. Fry them for about 2-3 minutes on each side, or until golden brown and crispy.
Step 5: Drain and Serve
Remove the flautas from the oil and place them on a paper towel-lined plate to drain any excess oil. Once all the flautas are fried, serve them hot with your favorite toppings like sour cream, guacamole, and salsa.
Notes
- Don’t overfill the tortillas: Overfilling will make it difficult to roll the flautas tightly, and they may burst open during frying.
- Securing the flautas: Toothpicks are essential for keeping the tortillas rolled while frying, but don’t forget to remove them before serving!
- Watch the oil temperature: If the oil is too hot, the flautas will burn on the outside while remaining soft inside. If it’s too cool, the tortillas will soak up too much oil and become greasy. Maintaining a steady medium heat is key.
- Baking option: For a healthier version, you can bake the flautas. Preheat the oven to 400°F, place the flautas on a greased baking sheet, brush them with oil, and bake for 15-20 minutes, turning halfway through.
