These Crispy Chicken Flautas are the ultimate crunchy, cheesy finger food that is perfect for dipping. Loaded with tender seasoned chicken, zesty green chiles, and melted Monterey Jack cheese, they are tightly rolled and fried to golden perfection.
Whether served as a fun family dinner or a crowd-pleasing appetizer, these flautas deliver that satisfying “crunch” in every single bite.
Recipe Details
- Flavor Profile: The filling is savory and slightly spicy thanks to the taco seasoning and green chiles, balanced by the mild, creamy melted cheese.
- Texture: A shatteringly crisp flour tortilla shell gives way to a hot, cheesy, and tender chicken filling.
- Time: 20 minutes prep, 20 minutes fry time.
- Difficulty: Intermediate. The rolling and frying technique requires a little attention but is easy to master.
What You’ll Need
To make this recipe, you will need a large cast iron skillet or deep frying pan for cooking the flautas. You will also need toothpicks to secure the rolls so they don’t unravel in the hot oil. The ingredients rely on convenient shortcuts like rotisserie chicken and canned green chiles, making the filling incredibly fast to assemble.
Ingredient Notes
- Rotisserie Chicken – Using 5 cups of shredded rotisserie chicken saves huge amounts of time and ensures the meat is juicy. You can also use poached chicken breast if you prefer.
- Flour Tortillas – Use 6-inch soft flour tortillas. Flour tortillas bubble up and become flaky when fried, which is characteristic of a flauta (corn tortillas are typically used for taquitos).
- Taco Seasoning – This all-in-one spice blend seasons the chicken perfectly. You can use a store-bought packet or a homemade mix.
- Monterey Jack Cheese – This cheese melts beautifully and has a mild flavor that doesn’t overpower the seasoned chicken.
- Green Chiles – Canned chopped green chiles add a mild tang and zest without too much heat. Be sure to drain them well so the filling isn’t soggy.
- Canola Oil – A neutral oil with a high smoke point is essential for frying.
Add-ins and Substitutions
- Spice It Up – If you want more heat, add a diced jalapeño or a pinch of cayenne pepper to the chicken mixture.
- Cheese – Pepper Jack or Cheddar cheese are great alternatives depending on your flavor preference.
- Vegetables – You can mix in corn kernels or diced red bell pepper for extra crunch and sweetness.
- Corn Tortillas – If you prefer corn tortillas, be sure to warm them thoroughly before rolling to prevent cracking, and note that the texture will be crunchier and less flaky.
How to Make Crispy Chicken Flautas
- Make the Filling: In a large bowl, stir together the taco seasoning, salt, and shredded chicken until the meat is evenly coated. Stir in the shredded cheese and drained green chiles until well combined.
- Roll: Working with 1 tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle. Tightly roll the tortilla around the filling.
- Secure: Secure the tortilla in place using one toothpick. Weave the toothpick through the tortillas where they overlap to close, running parallel to the roll (like a needle and thread). Repeat with the remaining chicken mixture and tortillas.
- Fry: Preheat the oven to 250° (to keep the finished flautas warm). Heat ½-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Carefully place 4 flautas in the hot oil (seam side down usually helps). Fry, turning occasionally with tongs, until golden brown on all sides, about 1 to 2 minutes.
- Drain and Serve: Transfer the fried flautas to a paper towel-lined baking sheet and place them in the warm oven while you fry the rest. Continue frying until all flautas are cooked. Remove the toothpicks and serve hot with sour cream, guacamole, and salsa.
Pro Tip: Don’t skip the toothpick! Flour tortillas can unroll quickly when they hit the hot oil. Weaving the toothpick through the seam ensures they stay tight, keeping the filling inside and the oil out. Just remember to remove them before serving!
Recipe Tips
- Oil Temperature: Maintain your oil temperature around 375°. If it drops too low, the tortillas will absorb oil and become greasy. If it’s too high, they will burn before the cheese melts.
- Don’t Overfill: Stick to the 1/3 cup filling. Overfilling makes them hard to roll tightly and increases the chance of them bursting open.
- Warm Tortillas: If your tortillas are stiff, microwave them in a damp towel for 30 seconds. Pliable tortillas roll tighter and are less likely to crack.
FAQs
- Can I bake these instead? Yes! Brush the rolled flautas generously with oil and bake at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as flaky but will still be crispy.
- Can I air fry them? Absolutely. Spray with oil and air fry at 375°F for 8-10 minutes, shaking or turning halfway.
- Can I freeze them? Yes, you can freeze the cooked flautas. Reheat them in the oven or air fryer to restore the crunch. Microwaving will make them soft.
Serving Suggestions
- Dipping Station: Set out bowls of warm queso, salsa verde, and guacamole for a fun dipping experience.
- Sides: Serve with Mexican rice and refined beans for a complete restaurant-style meal.
- Salad: A fresh corn and black bean salad adds a nice veggie component to the meal.
Make This Recipe in Advance
- Assembly: You can roll the flautas a few hours in advance and keep them covered in the fridge. Fry them just before serving for the freshest taste.
- Filling: The chicken filling can be mixed up to 2 days in advance, making dinner prep incredibly fast.
Crispy Chicken Flautas
- Total Time: 40 minutes
- Yield: 20 Flautas 1x
Description
These Crispy Chicken Flautas are the ultimate crunchy, cheesy finger food that is perfect for dipping. Loaded with tender seasoned chicken, zesty green chiles, and melted Monterey Jack cheese, they are tightly rolled and fried to golden perfection. Whether served as a fun family dinner or a crowd-pleasing appetizer, these flautas deliver that satisfying “crunch” in every single bite.
Ingredients
The Filling
- 5 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese
- 2 (4-ounce) cans chopped green chiles, drained well
- 4 tablespoons Taco Seasoning
- 1/2 teaspoon salt
The Assembly
- 20 soft flour tortillas (6-inch size)
- Canola oil (for frying)
- 20 toothpicks (for securing)
Serving Suggestions
- Sour cream, Guacamole, Pico de Gallo, Salsa
Instructions
Make the Filling
In a large bowl, combine the shredded chicken, taco seasoning, and salt. Toss until the meat is evenly coated. Stir in the shredded Monterey Jack cheese and the drained green chiles until well mixed.
Roll
Working with one tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center. Press the filling into a tight line across the middle. Tightly roll the tortilla around the filling.
Secure
Secure the rolled tortilla with a toothpick. Technique: Weave the toothpick through the seam where the tortilla overlaps (like a needle and thread) to ensure it stays closed during frying.
Heat Oil
Preheat your oven to 250°F (120°C) (to keep the finished batch warm). Pour about 1/2-inch of canola oil into a large cast iron skillet or heavy pan. Heat over medium heat until the oil reaches 375°F (190°C).
Fry
Carefully place 3-4 flautas in the hot oil, seam-side down. Fry for 1 to 2 minutes, turning occasionally with tongs, until golden brown and crispy on all sides.
Drain & Keep Warm
Transfer the fried flautas to a paper towel-lined baking sheet and place them in the warm oven. Repeat with the remaining batches.
Serve
Remove the toothpicks before serving! Serve hot with your favorite dips.
Notes
Toothpick Safety: The toothpick is essential for keeping the flautas rolled tight in the hot oil, but don’t forget to pull them out before serving, especially for kids!
Oil Temp Matters: Try to maintain the oil at 375°F. If it’s too cool, the flautas will be greasy; too hot, and the tortilla burns before the cheese melts.
Baking Option: For a lighter version, brush the rolled flautas generously with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Air Fryer: Spray with oil and air fry at 375°F (190°C) for 8–10 minutes.
Tortilla Tip: If your tortillas are cracking, microwave them in a damp towel for 20 seconds to make them pliable before rolling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Dinner
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 Flautas
- Calories: 460
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken flautas recipe, crispy chicken tacos, fried rolled tacos, rotisserie chicken recipes, party appetizers, mexican finger food, cheesy chicken flautas
