Shredded Chicken Flautas

About 12 Flautas
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Shredded Chicken Flautas
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An easy Tex-Mex favorite made with shredded chicken, these chicken flautas are stuffed with cheese and onions and topped with classic toppings!


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


  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.

Nutrition Info