Chicken Flautas Recipe

Prepare aromatics

Finely dice the onion and mince the garlic. In a medium skillet set over medium heat, add 1 tablespoon oil (from your pantry) and sauté the onion until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds more until fragrant.

Combine filling

Add the cooked shredded chicken to the skillet with the onions and garlic. Stir in the crushed tomatoes, ground cumin, chili powder, salt, and black pepper. Cook, stirring, for 3–4 minutes until heated through and slightly thickened. Remove from heat and stir in lime juice, chopped cilantro, and shredded cheese. Taste and adjust seasoning (add up to 1/2 tsp salt or more lime as desired). Let the filling cool slightly so it’s easier to roll.

Warm tortillas

Warm the tortillas briefly to make them pliable: wrap in a damp paper towel and microwave in two batches for 20–30 seconds each, or heat individually on a hot dry skillet for 10–15 seconds per side. Keep them covered so they stay soft while you work.

Fill and roll

Place a warmed tortilla on a work surface. Spoon about 2–3 tablespoons of the chicken filling in a line across the lower third of the tortilla (amount will vary so you get 10–12 flautas). Tightly roll the tortilla away from you to form a cigar shape and secure with a toothpick if needed. Repeat with remaining tortillas and filling.

Heat oil

Pour the vegetable oil into a deep skillet or sauté pan to a depth of about 1/2 inch (enough to shallow-fry). Heat the oil over medium-high heat until shimmering and a small piece of tortilla sizzles immediately (about 350°F / 175°C). If you don’t have a thermometer, test carefully with one flauta.

Fry flautas

Working in batches (do not crowd the pan), place 3–4 flautas seam-side down into the hot oil. Fry, turning every 30–45 seconds, until evenly golden brown and crisp on all sides, about 2–3 minutes per batch. Use tongs to turn so the roll stays tight. Transfer cooked flautas to a paper towel–lined baking sheet to drain and remove toothpicks.

Alternative: bake

To bake instead of frying: preheat oven to 425°F (220°C). Arrange rolled flautas seam-side down on a rimmed baking sheet lined with parchment. Brush or spray each tortilla lightly with oil. Bake 12–16 minutes, turning once, until golden and crisp.

Arrange flautas on a platter. Top or serve alongside with sour cream or crema, salsa, shredded lettuce, avocado or guacamole, lime wedges, and a sprinkle of chopped cilantro. Serve immediately while hot and crisp. Makes 10–12 flautas.