How to Make Perfect Cooker Chicken and Gravy in Just Minutes
If you’ve never tried a flauta before, it’s time you do! In Spanish, “Flautas” means flutes, and they definitely resemble a flute in shape. They are long, thin, and flute-like.
Typically, tortillas are filled with meat and cheese and fried to crispy perfection. You can serve them as a delicious appetizer or as a satisfying main dish. They’re amazing when dipped in guacamole, sour cream, or salsa!
You might be wondering—what’s the difference between flautas and taquitos? Well, flautas are made with flour tortillas, while taquitos use corn tortillas. The flavors are similar, though, so if you prefer corn tortillas, feel free to switch it up!
My family absolutely loves these easy, cheesy Chicken Flautas. Honestly, we make them all the time. They’re always a hit!
Flauta Fillings
Since there’s just a little bit of filling in each flauta, it’s essential to make those flavors count. These chicken flautas are packed with lots of savory ingredients. Here’s what I use to fill them:
- Onion
- Jalapeño
- Shredded cooked chicken (I like using rotisserie chicken for convenience)
- Green Chiles
- Fresh lime juice
- Shredded cheese (I recommend using Mexican blend, Monterey Jack, Cheddar, or Pepper Jack)
- Seasonings: ground cumin, chili powder, salt, garlic powder, and paprika
If you’d prefer not to make chicken flautas, you can easily swap the chicken with shredded beef or pork.
How to Make Flautas
Making flautas is easy once you get the hang of it. Here’s how I do it:
- Cook the onion and jalapeño in a little bit of olive oil until softened.
- In a large bowl, combine the cooked onion, jalapeño, shredded chicken, seasonings, green chiles, and lime juice. Stir in the shredded cheese.
- For the best results, use the freshest tortillas you can find so they don’t tear. I also recommend heating them in the microwave for about 30 seconds to make them more pliable.
- Place a flour tortilla on a flat surface. Add about 3 tablespoons of the filling to the bottom third of each tortilla, then tightly roll them up. Place them seam side down on a wire rack. Continue rolling until you’ve used up all the filling.
Bake, Fry, or Air Fry!
If you’ve had flautas in a restaurant before, chances are they were deep-fried. While frying is absolutely delicious, there are other options too. Baking or using the air fryer can also make your flautas perfectly crispy with less mess!
- Baked Flautas: Place the flautas on a wire rack placed on top of a baking sheet. Generously spray with oil, and bake in a hot oven until crispy. This method is healthier and allows you to make a large batch. If you like them extra crispy, you can broil them for a minute or two—just make sure to watch them closely!
- Fried Flautas: Heat canola oil or vegetable oil in a large skillet. Use tongs to carefully place the flautas one by one into the hot oil. Once fried, set them on a paper towel-lined plate to absorb any excess oil.
- Air Fryer Flautas: Spray each flauta with oil, and make sure they aren’t touching in the air fryer basket. Cook them for about 7 minutes, flipping halfway through. You’ll likely need to cook in batches.
Flauta Toppings
Toppings make flautas so much fun! I love offering a variety of options so everyone can customize their dish. Here are some of my favorite flauta toppings:
- Pico de Gallo or Salsa
- The Best Guacamole
- Sour Cream
- Chopped green onion
- Shredded lettuce
- Queso Fresco
- Cilantro
- A dash of hot sauce
What to Serve with Flautas
While flautas make an excellent appetizer, they’re also hearty enough to be a main dish. To round out the meal, I like serving a few side dishes. Here are some of my go-to options:
- Mexican rice
- Refried beans
- Grilled veggies
How to Store
If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the microwave, on the stovetop in a hot pan for a few minutes, or even in the air fryer for that crispy texture.
I hope you give these easy Chicken Flautas a try! They’re such a great way to bring some fun flavors to your table. Whether you make them with Cooker Chicken and Gravy or rotisserie chicken, you’ll love how delicious they turn out.
Flautas
Ingredients
For the flautas:
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion chopped
- 1 jalapeno seeded and minced
- 3 cups shredded chicken we use rotisserie chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 oz mild green chiles
- 1 tablespoon fresh lime juice
- 3 cups shredded cheddar or Mexican blend cheese
- 12 flour tortillas
For the Toppings:
- Shredded lettuce
- Pico de Gallo
- Salsa
- Guacamole
- Sour Cream
- Chopped Green Onion
- Crumbled Queso Fresco
Instructions
- To bake the flautas in the oven, preheat the oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the onion and jalapeno. Cook until soft, about 4 minutes.
- In a large bowl, combine the cooked onion, jalapeno, shredded cooked chicken, cumin, chili powder, salt, garlic powder, paprika, green chiles, and lime juice. Stir in the shredded cheese.
- Heat the tortillas in the microwave for about 30 seconds so they are pliable. Place a flour tortilla on a flat surface. Add about 3 tablespoons of the filling to the bottom third of each tortilla then tightly roll up tortillas and place seam side down on the wire rack. Continue rolling until you are out of filling.
- Make sure the flautas are in a single layer on the wire rack and that they are not touching. Spray generously with cooking oil or brush with oil. Bake for 18 to 23 minutes or until flautas are golden brown and crisp. If you want them extra crispy, you can broil them briefly, but watch them closely.
Notes
Fill a large pot with canola or vegetable oil, enough to reach about 2-inches up the side of the pan. Heat over medium heat until the temperature reaches 375 degrees F. Use tongs to carefully place the flautas in the hot oil, holding until firm. Release and cook until golden brown about 2 minutes. You can probably cook 4 flautas at a time. When golden brown, remove from the oil and place on plate that has been lined with a paper towel. Sprinkle with a little salt. To keep the flautas warm, place on a large baking sheet and place in a 200 degrees F oven. To air fry the flautas:
Preheat the air fryer to 400 degrees F. Spray the flautas generously with cooking oil or brush with oil. Working in batches, place seam side down in the air fryer basket, making sure the flautas aren’t touching and the basket isn’t crowded. Cook for 7 to 8 minutes, flipping halfway through, or until the flautas are nice and crispy. To keep the flautas warm, place on a large baking sheet and place in a 200 degrees F oven.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
