Description
This Chicken Flautas recipe features crispy rolled tortillas filled with a creamy, seasoned shredded chicken mixture. Perfectly baked or fried until golden brown, these flautas are a delicious, crowd-pleasing appetizer or main dish served with guacamole, sour cream, and fresh lime wedges.
Ingredients
Flautas Filling
- 1 cup cooked shredded chicken (store-bought rotisserie recommended)
- 3 oz cream cheese, softened
- 3 tbsp store-bought salsa
- 2 tbsp sour cream
- ½ cup shredded Monterey Jack cheese
- ¾ tsp taco seasoning
- 1 scallion, finely chopped
Other Ingredients
- 8-10 small flour tortillas
- Cooking spray or oil for baking/frying
- Oil for frying (if frying method chosen), about ½ inch in skillet
For Garnish & Serving
- Freshly chopped cilantro
- Fresh lime wedges
- Guacamole
- Sour cream
- Pico de gallo
Instructions
- Preheat the oven (if baking): Set your oven to 425°F and prepare a large baking sheet by lining it with parchment paper or spraying it with nonstick spray. This will help ensure your flautas bake evenly and become crispy.
- Prepare the filling: In a large bowl, use a hand mixer to cream together the softened cream cheese, salsa, sour cream, shredded Monterey Jack cheese, taco seasoning, and finely chopped scallion until smooth and well combined.
- Mix in shredded chicken: Gently fold the cooked shredded chicken into the cream cheese mixture until it’s evenly incorporated throughout the filling.
- Fill the tortillas: Spoon a small amount of the filling onto the center of each tortilla and spread it in a thin layer all the way to the edges. Make sure not to overfill to keep the flautas from being too thick.
- Roll the flautas: Tightly roll each tortilla around the filling. The diameter should be about the size of a nickel or quarter. Secure each roll with a toothpick if necessary to hold their shape during cooking.
- Bake the flautas (if baking): Place the rolled flautas seam-side down on your prepared baking sheet. Lightly spray or brush the tops with oil to help them crisp up nicely. Bake for 15-20 minutes, or until the flautas are golden brown and crispy.
- Fry the flautas (if frying): Heat about ½ inch of oil in a large cast iron skillet or heavy-bottom pot over medium heat until it reaches 375°F. Fry 3-4 flautas at a time, turning occasionally, until they are golden brown, about 1 to 2 minutes. Drain on paper towels or a wire rack to remove excess oil. Avoid overcrowding to maintain oil temperature and prevent greasiness.
- Keep warm: If preparing in batches, keep cooked flautas warm in an oven set to 200°F until ready to serve.
- Serve: Remove toothpicks and serve the flautas hot with garnishes of freshly chopped cilantro, lime wedges, guacamole, sour cream, and pico de gallo for a flavorful finish.
Notes
- For a healthier option, baking the flautas is recommended over frying.
- Ensure you spread a thin layer of filling to avoid overstuffing, which can cause tortillas to split.
- Keeping the flautas seam-side down during baking helps them stay tightly rolled.
- If frying, use a thermometer to maintain oil temperature to prevent greasy flautas.
- Use small tortillas to achieve the perfect flauta size and crunch.
- These flautas can be made ahead and reheated in the oven to retain their crispiness.
