Shredded Chicken Flautas

Shredded Chicken Flautas

An easy Tex-Mex favorite made with shredded chicken, these chicken flautas are stuffed with cheese and onions and topped with classic toppings!

Macheesmo’s

Shredded Chicken Flautas

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I was craving some Tex-Mex recently and had some leftover chicken in my fridge. These Shredded Chicken Flautas were just a few steps away and SO delicious.

If you are staying at home right now to limit the spread of COVID, this is a great recipe to add to your cooking list. You can use any leftover chicken you might have OR use a rotisserie chicken and shred that up for the filling.

If you have the supplies, it might be worth it to make a 1.5-2x batch of these chicken flautas as they keep really well in the fridge and reheat beautifully in the oven.

Stay safe. Stay HOME. Eat TEX-MEX!

Making the Flauta Filling

I kept the filling very simple for these. It’s oil, onions, and chicken, plus dried spices that you probably have on hand.

This is a great base, but feel free to jazz it up. If you have some fresh jalapeno, that would be beautiful, or you could add in a can of beans if you wanted to stretch the filling to make more flautas.

I definitely wasn’t going to the store for anything specific so I just used what I had on hand. It’s a flexible enough recipe that you can do the same!

Chicken Filling for Flautas

Cook the filling in olive oil for a few minutes just to soften the onions. The chicken is already cooked so you just want to cook the onions and mingle the flavors.

What Kind of Tortillas to Use for Flautas?

Personally, I like to use flour tortillas for these. Corn tortillas are more of an enchilada thing for me and flour tortillas have a great texture when filled and fried like this.

That said, again, use what you have. If you have corn tortillas they will work great! Just be sure to soften them by wrapping them in a moist paper towel and microwaving them briefly before rolling them.

Rolling the Flautas

You can use small or medium tortillas for these. I add a few tablespoons of chicken filling and a small handful of cheese to the middle of the tortilla and roll it up. Pretty easy!

Cheese added in Flautas

As you roll these flautas you can fry them in batches in a little oil. You do not need to deep fry them. A shallow fry works best and you can flip the flautas half-way through.

You could bake these flautas if you want, but I think frying is worth the work here. They get SO crispy and delicious.

Fry the chicken flautas seam-side down first to seal the flautas and they will need about two minutes per side.

Frying the Chicken flautas in oil
Fry them in oil!

When the flautas are done, let them drain and cool on a few paper towels until you are ready to eat!

Finished Shredded Chicken Flautas
Finished flautas!

How to Serve the Chicken Flautas

I like to serve these flautas with avocado, cilantro, salsa, and sour cream. No reason to overthink the toppings here! About 3-4 flautas is a great portion for an adult meal and you can chop up one flauta for a little kid.

Shredded Chicken Flautas

Reheating the Flautas

I did not try to freeze these, but I expect they would freeze great. They do store well in the fridge for a few days though and reheat beautifully in the oven. I wouldn’t microwave them as they will get really soggy.

Shredded Chicken Flautas

I hope you are staying safe during this strange time! Make some flautas and enjoy a good meal!

Shredded Chicken Flautas

Serves:
About 12 Flautas
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Shredded Chicken Flautas
Print Recipe

An easy Tex-Mex favorite made with shredded chicken, these chicken flautas are stuffed with cheese and onions and topped with classic toppings!

Ingredients

2 tablespoons olive oil
1/2 red onion, diced
3 cups shredded chicken
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
6 ounces cheddar or colby jack cheese, grated
12 8-inch flour tortillas
2 cups oil, for frying
Avocado, garnish
Cilantro, garnish
Sour cream, for serving
Salsa, for serving

Show Directions

  1. Shred or chop cooked chicken (I like to use a rotisserie chicken) until you have about three cups of chicken.
  2. In a medium skillet, add olive oil, onion, and chicken. Cook until onions soften, 3-4 minutes. Then add seasonings and remove from heat.
  3. Heat fry oil in a high-walled skillet over medium heat. Working with one flour tortilla at a time, fill with a about 1/4 cup of filling and a small handful of grated cheese. Roll the tortilla into a tight cylinder. Place the rolled flauta in the hot oil, seam-side down so it seels.
  4. Continue to roll the flautas as you fry the flautas until you run out of filling. Fry the flautas for about 2 minutes per side until they are golden brown.
  5. Remove flautas from the hot oil and let drain on a few paper towels.
  6. Serve flautas with avocado, cilantro, sour cream, and salsa.

Leftover flautas keep great in the fridge for a few days. Reheat in a 300˚F oven for a few minutes until warmed through and crispy.

Here are some other great Tex-Mex Recipes!

7 Responses to “Shredded Chicken Flautas” Leave a comment

  1. Great idea! We live on quesadillas around here so I think I’ll give these a try this week (perhaps with black beans) to switch things up just a bit.

  2. I make mine with corn tortillas, but will try flour. When I make mine I shred a lot of chicken and roll as many flautas as I can. They freeze great before frying. When I’m ready, I go from freezer to frying with no need to thaw since the chicken is already cooked and I just need to get the flautas crispy.

  3. Ah man, I tried something very similar, but using corn tortillas. It was good, but it did seem like something was amiss. After reading the article, I am surely gonna give it a try with flour tortillas.

  4. I live in Australia and am so envious of the Tex Mex food in the US. I’m definitely going to try making these and my tastebuds might even transport me there. I’m a great believer in taste buds inspiring travel.

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