Description
These homemade chicken flautas are crispy, flavorful, and perfect for a satisfying meal or appetizer. Made with seasoned shredded chicken, sautéed onions and garlic, and melty cheddar cheese, wrapped in warm corn tortillas and fried to golden perfection. Served with classic sides like sour cream, guacamole, and salsa, these flautas are a delicious crowd-pleaser.
Ingredients
Scale
Filling
- 2 cups Cooked, Shredded Chicken Breast (Seasoned well for flavor)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- 1 cup Shredded Cheddar Cheese
Assembly
- 10-12 pieces Corn Tortillas (Fresh and pliable to avoid tearing)
For Frying
- 2 cups Vegetable Oil
For Serving
- Sour Cream
- Guacamole
- Salsa
Instructions
- Sauté Onions: In a medium skillet over medium heat, add a splash of oil and sauté the finely chopped onion until it becomes translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the skillet and sauté for another minute until fragrant.
- Prepare Filling: In a large mixing bowl, combine the cooked, shredded chicken, sautéed onions, and garlic. Sprinkle in the cumin, paprika, and salt. Mix everything thoroughly.
- Warm Tortillas: Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable and prevent tearing when rolling.
- Assemble Flautas: Take a warm tortilla and place about 2-3 tablespoons of the chicken filling along one edge. Roll the tortilla tightly around the filling and seal the edge with a little water to keep it from unrolling.
- Repeat Rolling: Repeat the rolling process with the remaining tortillas and filling until all flautas are prepared.
- Heat Oil: In a deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat until hot but not smoking.
- Fry Flautas: Carefully place the rolled flautas seam-side down into the hot oil, frying in batches for about 3-4 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Remove the flautas from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve: Serve the flautas hot, accompanied by sour cream, guacamole, and salsa on the side for dipping.
Notes
- Make sure your corn tortillas are fresh and pliable to avoid cracking when rolling the flautas.
- Use a good-quality cheddar cheese that melts well to add creaminess to the filling.
- Frying oil temperature should be medium-high; too hot will burn the flautas quickly, too low will make them greasy.
- Drain on paper towels to remove excess oil for a crispier finish and lighter taste.
- You can keep cooked flautas warm in a low oven (about 200°F/95°C) while frying the remaining batches.
