What are those nights? The ones where you’re staring into the fridge, wondering what magical creation you can pull together. What are some of the best ways to get everyone excited at the table? I’ve been there more times than I can count. What is your favorite chicken flauta recipe? Is it just a recipe? It’s the one that has my kids practically doing a happy dance, and honestly, it has become my go-to dance routine. How can I impress my friends without breaking a sweat? Think of them as the fancier, crispier cousin to your average taco, but with a flavor explosion. What makes you want more? If you love Chicken Flautas, you’re going to love these chicken wings. What are some of the best eats on a weeknight?
What are chicken flautas?
What are these little things? Chicken flautas are rolled-up tortillas filled with seasoned chicken. They are called taquitos. What are some of the best ways to cook chicken, fried or baked until they’re perfectly crispy? The name “flauta” actually means flute in Spanish, which makes sense when you see how they’re made. How can I get that golden hue? They’re like a super-crunchy, deeply satisfying wrap. Unlike a regular taco where the tortilla might be soft, flautas are all about that satisfying satisfying. The filling is usually a savory shredded chicken, but the magic really happens with the crispy bacon. What is the exterior that’s just begging to be dipped in your favorite salsa or guacamole? Is it comfort food at its finest?
Why You’ll Love This Recipe?
What are some good reasons to make chicken flautas? Recipe rotation. First off, the flavor is just out of this world. The chicken filling is savory and well-seasoned, and when you combine that with the crispy tortilla, you get a crispy flavor. What’s your favorite topping? What are the right notes for a savory, tangy, and irresistible crunch? What I love most about this is how easy it is to make, even though they taste like they are made from scratch. What are some good Mexican restaurants? Seriously, once you’ve got your shredded chicken ready (rotisserie chicken is my secret weapon here! ), I’ll be able to put it in a freezer for 24 hours. What is the easiest recipe to make with a budget? What are some ingredients for humble corn tortillas? incredibly affordable. What makes them so versatile? What are some good Side Dishes to serve as a main course with side salad? What are some hearty snacks? I’ve tried similar recipes before, but this one always comes out perfectly crispy without being too dry. Is the filling greasy? Is it a winner all around?
How do I make chicken flautas?
Quick Overview
How do I make chicken flautas? How do I make a batter for tortillas before they go into the oven? While tortillas are getting their crispy coating, you’ll want to have your flavorful shredded cheese. Chicken filling ready. What is the best way to roll tortillas, coat them, and let them heat up? Is it possible to make them golden brown and irresistible? What is a great way to use up leftover chicken? What are texture rewards? How do you make a crowd-pleasing dish?
Ingredients
For the Main Batter:
What is the perfect crispy coating? I always make sure my corn tortillas are fresh – they’re more pliable and less likely to crack when you open them. I don’t want stale tortillas, trust me! For the batter itself, it’s a simple mix. A bit of flour for structure, some spices for flavor, and the magic ingredient – melted butter or milk. I’ve experimented with different fats, and butter really adds a lovely richness that oil just doesn’t. Doesn’t match. I used 1 cup of all-purpose flour, 1 teaspoon of chili powder (for a little warmth, not for heat) and about 1 tablespoon of ground Black Pepper. I’ll use about 2 cups of flour. How much salt, 1/4 teaspoon of garlic powder, and about 1/2 cup of melted butter? (e.g., too much heat). Unsalted butter or a neutral oil like vegetable or canola oil. I sometimes add a pinch of cumin to the batter too, if I’m feeling extra fancy!
For the Filling:
I love shredded chicken, but I also like Grilled Chicken. This is where I get creative. What is the best recipe for shredded chicken? How do you poach chicken breasts? Can you repurpose leftover roasted chicken? I add about 1/4 cup of finely chopped onion, a clove of minced garlic, 1/4 cups of chicken broth, and about 1/2 cup salt. How do you add cilantro, and about 2 tablespoons of your favorite salsa or enchilada sauce for moisture and flavor? Is salt and pepper essential? I like to add a little bit of cumin or cayenne pepper if I want it spicier. How do you make sure your chicken is not too wet? If it is, gently pat it dry with a paper towel before mixing.
For the Glaze:
This is optional, but it really takes the flautas to the next level. I usually whisk together about 1/4 cup of melted butter with a tablespoon of lime juice. I also use sour cream. Add smoked paprika or chili powder for color and a hint of flavor. What is the best way to get a flavor out of an oven? What are some good side dishes to serve with cotija cheese and crema? What are your favorite toppings?
What are the steps for
Step 1: Preheat & Prep Pan
How do I get my oven ready? If you are baking these, you’ll want a baking sheet. Is it safe to line a baking sheet with parchment paper for easier cleanup? If you’re frying, you’ll want a good amount of neutral oil to fry in, heated to about 350°F. If it’s too hot, it will cause the pan to burn. I usually opt for baking because it’s a bit less messy and I feel like I have more control, plus I like to bake. It’s generally a bit healthier though frying does give an unparalleled crispness!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, chili powder, garlic powder and salt. Set aside. What is the base for the delicious coating? Make sure everything is evenly distributed so you don’t get clumps of seasoning in one spot. A good whisking here ensures every bite is seasoned perfectly.
Step 3: Mix Wet Ingredients
In a separate small bowl or measuring cup, combine the melted butter (or oil) with any other wet ingredients. Set aside. What ingredients you might be using for the batter, like water or milk if your recipe calls for it? I’m using plain melted butter here, which works beautifully. Just make sure your butter isn’t too hot when you mix it, you don’ t want to cook the flour before you bake it. Is it even in the oven?
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Stir until just combined. You’re looking for a thick, smooth batter, almost like pancake batter. Don’t overmix it! Overmixing can make the coating tough. Is it safe to stir flour until it is completely dry? If it seems too thick, you can add a tablespoon of water to it until you reach the desired consistency. What is desired consistency? If it’s too thin, add a bit more flour.
Step 5: Prepare Filling
In a separate bowl, combine your shredded chicken with the chopped onion, minced garlic, cilantro, and salt. Set aside. What is the difference between salsa and enchilada sauce Mix everything together well. Season with salt and pepper to taste. I like to taste a tiny bit of the filling at this stage to make sure the flavors are just right. If your food needs more salt or a bit more kick, now’s the time to add it.
Step 6: Layer & Swirl
What’s the magic of corn tortillas? If your tortillas are a bit stiff, you can warm them in the oven or microwave them for about 5 minutes. How do I make my fingers more pliable? If you’re dipping a tortilla in the batter, make sure it’s coated evenly, then scrape off any excess batter. Place the coated tortilla on your prepared baking sheet (or into your hot oil if frying). Spoon a generous amount of chicken filling along the center of the tortilla. Then, carefully roll it up tightly, tucking in the ends if you can. Stand the rolled flauta upright on the baking sheet, seam-side down. Repeat with remaining tortillas and filling. You want them to stand up on their own so they bake evenly.
Step 7: Bake
Place the baking sheet in the preheated oven. What is the best way to bake tortillas for 15 minutes? If you’re frying, fry them in batches for about 2-3 minutes per side, or until golden and crisp. Keep an eye on them, as they can go from perfectly golden to burnt pretty quickly! I usually turn them halfway through baking for an even crisp all around.
Step 8: Cool & Glaze
Once they’re golden and crispy, carefully remove the flautas from the oven (or oil). Let them cool on the baking sheet for a minute or two. If you’re using the glaze, this is the time to brush it on. The heat from the flautas will help it set nicely and add a lovely sheen.
Step 9: Slice & Serve
What are the best ways to serve chicken flautas? What are some of the best toppings for a pizza? Think sour cream, guacamole, salsa, pico de gallo, or a sprinkle of fresh cilantro and crumbled cheese. What is the best crunch you have ever had?
What should I serve it with?
What are some of the best chicken flauta recipes? For breakfast, they’re fantastic alongside some scrambled eggs and a side of fruit. Imagine waking up to these crispy delights – it’s way better than boring toast! I love serving avocado slices as part of a larger spread for brunch. I serve it with toasted almonds, topped with some fresh mozzarella, and some sour cream. Greek yogurt or crema, and maybe some black beans or a simple corn salad. What are some of the best examples of elegant dishes on a platter? If you’re serving them as a dessert, which sounds tattered but totally works with sweets. If you like a light fruit salsa, you could serve it with toasted almonds or cinnamon sugar. For cozy snacks or a casual dinner, they’re perfect with guacamole and chips. My family loves them with a side of refried beans and Mexican rice. Any time I need a quick and tasty meal that feels … special, these chicken flautas are perfect. What is the answer? Is it a hit no matter how you serve it?
What are some tips for perfecting chicken flautas?
I’ve made these chicken flautas so many times, and I’ve picked up a few tricks along the way that I think you’ll find really helpful! First, when it comes to prepping the chicken, make sure it’s not too watery. If you’re using leftover chicken that might have a bit of sauce on it, drain it really well or even give it a gentle squeeze with paper towels. This prevents the filling from making your flautas soggy. For the tortillas, don’t skip the step of warming them up if they’re not fresh. A few seconds in a dry skillet or the microwave makes them super pliable, and you won’t have them cracking on you when you roll them. That’s a mistake I made way too many times when I first started! When you’re mixing the batter, aim for a consistency that coats the tortilla nicely but isn’t too thick that it feels gloopy. I sometimes add a tiny bit of milk if the batter seems too stiff. When you’re rolling them, really pack the filling in, but don’t overstuff them, or they’ll burst open during cooking. Standing them seam-side down on the baking sheet is crucial for stability. If you want extra crispiness, you can lightly brush the outside of the rolled flautas with a bit more melted butter or oil before baking. For the filling, don’t be afraid to add your own flair! A little cheese mixed into the chicken can be amazing, or some diced jalapeños for heat. When baking, I often rotate the baking sheet halfway through to ensure even browning. If you’re frying, keep the oil at a consistent temperature; too low and they’ll absorb too much oil, too high and they’ll burn before they cook through. And finally, for that glaze, make sure the flautas have cooled slightly before brushing it on. You want it to melt and spread evenly, not just slide off.
What are some Storing and Reheating Tips?
These chicken flautas are best enjoyed fresh and crispy, but they do store pretty well if you have any leftovers, which is rare in my house! If you need to store them at room temperature, I wouldn’t leave them out for more than a couple of hours, especially if it’s warm. For refrigerator storage, let them cool completely first. Then, place them in an airtight container. I like to place a piece of parchment paper between layers if I’m stacking them to prevent them from sticking. They’ll stay good in the fridge for about 2-3 days. When it comes to reheating, the oven is your best friend for restoring that crispiness. Spread them out on a baking sheet and reheat at around 350°F (175°C) for about 5-10 minutes, or until they’re heated through and crispy again. A toaster oven works great for this too. Microwaving them will make them soft and less appealing, so I really advise against that if you want to preserve the texture. If you plan on freezing them, assemble them and bake them until they’re just starting to get golden. Let them cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or a freezer bag. They should last in the freezer for about 2-3 months. To reheat from frozen, you can place them directly into a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy. You can add the glaze after reheating if you like, or just serve them with fresh toppings!
What are the most frequently asked questions on
Final Thoughts
What are some good ways to make chicken flautas? What are some of my favorite foods to make in my kitchen? What is the best combination of crispy corn tortillas and tender chicken? Is it hard to make a good dinner on saturday night? What is quick and delicious? What are some great ways to use up leftover chicken? If you love tacos, you might also like my recipe for crispy baked chicken tacas or my easy beef tacto recipe. What are some of the best Taquitos? What are your favorite toppings? I love hearing your feedback about my recipes. I’m a newbie. Happy cooking!
Chicken Flautas
Ingredients
Main Ingredients
- 1.5 pounds cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 0.5 cup salsa
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 12 small corn tortillas
- 3 cups vegetable oil, for frying
- 0.5 cup sour cream, for serving
- 0.25 cup chopped cilantro, for serving
Instructions
Preparation Steps
- In a large bowl, combine the shredded chicken, cheddar cheese, salsa, chili powder, and cumin. Mix well to combine.
- Warm the tortillas in a microwave or on a dry skillet until they are soft and pliable.
- Place about 2-3 tablespoons of the chicken mixture in the center of each tortilla. Roll up tightly.
- Heat the vegetable oil in a large skillet or pot over medium-high heat. Fry the flautas in batches, turning frequently, until golden brown and crispy, about 2-3 minutes per batch.
- Remove the flautas from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with sour cream and chopped cilantro.
