Flautas are our new favorite obsession. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they’re somewhere between
taquitos and chimichangas. They come together quickly, making them the perfect party appetizers or easy chicken dinner served alongside your favorite sides (we’re looking at you, rice and beans). Load these up with your favorite toppings, and get ready for the most satisfying crispy bite. Here’s everything you need to know:
How to make chicken flautas:
— Warm your tortillas. If tortillas are cracking when assembling, warm them in the microwave first: wrap a few tortillas in a damp paper towel and heat for about 20 seconds, or until they are pliable.
— How to keep your flautas together. If they’re unraveling after being assembled, spear with a toothpick or two so they hold their shape while frying. Once fried, they should hold their shape on their own.
— How to make crispy chicken flautas. The key to crispy chicken flautas is to fry them in a high heat. Use a thermometer to make sure your temperature reaches 350-375°. Tip: You should hear a sizzle as soon as the food hits the oil; feel free to test with a strip of tortilla if you’re unsure.
Chicken flautas variations:
The really great thing about these is how versatile they are. You can use rotisserie chicken, cheddar, and queso blanco like we have here, or change it up with what you prefer or have at home. We’ve added flavor and spice with the addition of canned green chiles, but you can use salsa or pickled jalapeño instead. You could also use a different combination of cheeses such as Monterey jack, pepper jack, Oaxaca, or feta. For a variation, try shredded pork or beef instead of chicken.
In a large bowl, combine chicken, chiles, cheeses, salt, and hot sauce (if using).
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