Easy Chicken Flautas: Crispy, Cheesy, and Delicious Every Time!
Easy Chicken Flautas
Quick Summary
Flautas are crispy, rolled-up tortillas filled with chicken and cheese, and they’re so easy to make at home! You can bake, fry, or pop them in the air fryer for perfect, crispy flautas every time.
What is a Flauta?
If you haven’t tried a flauta before, you’re in for a treat! The word “flautas” means “flutes” in Spanish, and they do resemble a flute—long, thin, and flute-shaped. Typically, flautas are made by filling tortillas with meat and cheese, then frying them to perfection. They’re perfect as an appetizer or a main dish and are fantastic when dipped in guacamole, sour cream, and salsa.
You might wonder: what’s the difference between flautas and taquitos? Well, flautas are made with flour tortillas, while taquitos are made with corn tortillas. But honestly, you could easily make these with corn tortillas if you prefer! Either way, they’re delicious.
I’m sure you’ll love these Easy Chicken Flautas. My boys absolutely love homemade flautas, and we make them all the time!
Flauta Fillings
Each flauta has just a small amount of filling, so I make sure to pack it with lots of flavor. For these chicken flautas, I use:
- Onion
- Jalapeño
- Shredded cooked chicken (I like to use rotisserie chicken to keep it quick and easy)
- Green chiles
- Fresh lime juice
- Shredded cheese (Mexican blend, Monterey Jack, Cheddar, or Pepper Jack all work well)
- Seasonings (ground cumin, chili powder, salt, garlic powder, and paprika)
And if you want to switch it up, feel free to use shredded beef or pork instead of chicken!
How to Make Flautas
Making Easy Chicken Flautas is simple and fun. Here’s how I do it:
- Cook the onion and jalapeño: Heat a little olive oil in a pan and sauté the onion and jalapeño until they’re softened.
- In a large bowl, combine the cooked onion, jalapeño, chicken, seasonings, green chiles, and lime juice. Stir in the shredded cheese.
- Prepare the tortillas: I recommend using fresh tortillas so they don’t tear. I also heat them up in the microwave for about 30 seconds to make them pliable.
- Assemble the flautas: Place a tortilla on a flat surface, add about 3 tablespoons of filling to the bottom third of each tortilla, then tightly roll them up. Place them seam-side down on a wire rack. Repeat until all the filling is used up.
Bake, Fry, or Air Fry!
If you’ve had flautas in a restaurant before, they were probably deep-fried, which is delicious but not the only way to make them! You can also bake or air fry them for a healthier option that still results in crispy, golden flautas.
- Baked flautas: Place the rolled-up flautas on a wire rack set over a baking sheet, and spray them generously with oil. Bake in a hot oven until they’re nice and crispy. If you like them extra crispy, broil them for a minute or two—but watch them closely!
- Fried flautas: Heat canola or vegetable oil in a large skillet, and use tongs to carefully place the flautas one by one in the hot oil. Once they’re golden brown, set them on a paper towel-lined plate to drain.
- Air fryer flautas: Spray each flauta with oil and arrange them in a single layer in the air fryer basket. Cook at about 375°F (190°C) for 7 minutes, rotating halfway through. You’ll likely need to make these in batches.
Flauta Toppings
Toppings make flautas even more fun! I love putting out a bunch of options so everyone can customize their plate. Here are some of my favorites:
- 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
Flautas are perfect as an appetizer, but they can also make a hearty main dish. If we’re serving them as a main, I like to round out the meal with a few side dishes. Here are some ideas for sides:
- Mexican rice
- Refried beans
- Chips and salsa
These sides complement the flautas beautifully and turn them into a full, satisfying meal.
How to Store
If you have any leftovers (though I usually don’t!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave, heat them on the stovetop in a pan for a few minutes, or even use the air fryer again for extra crispiness. You can also heat them up in the oven.
For longer storage, you can freeze them! Just let the flautas cool completely, then store them in a freezer-safe container or bag for up to 3 months. When you’re ready to eat them, you can reheat directly from frozen in the oven, air fryer, or microwave.
I hope this recipe helps you make some delicious Easy Chicken Flautas at home. They’re crispy, cheesy, and packed with flavor—what’s not to love? Enjoy!
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.
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.
