Why I Always End Up Making Chicken Flautas When I'm Tired (or Hungry... or Both)
Okay, confession time! I learned to make chicken flautas in my tiny college kitchen, and let's just say, my smoke detector got quite the workout. There's something about rolling up tortillas with chicken and cheese and frying them that feels both semi-fancy and wonderfully lazy. My little brother calls them “crispy chicken cigars.” I still laugh thinking about when he ate nine (!!!) in one sitting; honestly, who knew flautas could bring out your competitive side? These days, they’re our Friday night ‘let’s not be adults’ dinner. Anyway, if you need to impress folks or just don't want to eat sad leftovers again, try these.
This Is Why I Come Back to Flautas (Even After They Set Off the Alarm)
I make this whenever my people are acting like wild animals because these flautas hush 'em up. My family goes a little bonkers for the melted cheese, crispy shell, the way you can dunk them in whatever random salsa’s in the fridge. True story: once I tried to get fancy and used shredded rotisserie chicken (totally works) but ended up eating most of the filling straight form the bowl, oops. And when I get everything a bit too brown, honestly, they just call it “extra flavor.” So it’s kind of a win-win.
Here’s What You’ll Want to Use (But Honestly, Wing It If You Need To)
- 2 cups cooked chicken, shredded (rotisserie works wonders if you’re in a hurry or, let’s be honest, lazy)
- 1 cup shredded cheese (cheddar, Monterey Jack, or – once I even tried mozzarella—it melts, so it counts!)
- ½ teaspoon cumin (I forget it half the time, still tastes great)
- ½ teaspoon chili powder (or smoked paprika, which my friend Tanya swears by)
- ½ teaspoon garlic powder
- Small corn tortillas (about a dozen, or just however many fit in your pan, no judgment)
- Oil for frying (vegetable or canola, though I used olive oil once and it smelled weirdly fancy)
- Salt and pepper, to taste
- Optional: a handful of chopped cilantro, or green onions if you want a bit of zip
- Sour cream, guacamole, salsa for serving (my grandma legit insists on sour cream from the tub only — I can't tell the difference)
Here’s How I Throw Them Together (More or Less)
- Mash the Filling: In a big-ish bowl, toss together your chicken, cheese, and everything else (except the tortillas and frying oil). I just use my hands because it’s faster—wash 'em first, obviously. This is where I sneak a taste, no regrets.
- Soften the Tortillas: Alright, this bit trips people up. Heat your tortillas, either wrapped in a damp paper towel in the microwave for about 30 seconds or straight over a dry skillet for a minute. Otherwise, they crack when you roll them (not that I’d know...).
- Roll ‘Em: Spoon some filling down the middle of a tortilla, roll it up tight like a little cigar, and secure with a toothpick if it keeps unrolling (or just hold your breath—worse comes to worst, a lopsided flauta still tastes fine).
- Fry: Heat about ½-inch oil in a big, heavy pan—if you have a cast iron, awesome, but literally, any deepish pan works. Once it's hot, add a couple flautas at a time (don’t crowd them). Fry on all sides till golden, maybe 2–3 minutes per batch. Things get loud and spattery, so keep your wits about you.
- Drain & Repeat: Lay them on paper towels to lose that extra oil. Sprinkle a pinch of salt while they’re hot if you’re living dangerously.
Notes From Me Being Slightly Forgetful
- If your flautas accidentally open while frying, just squish ‘em a little… They’ll crisp up and more or less stay together. Or just eat the filling out with a fork, nobody’s judging.
- I’ve tried baking instead of frying; they're fine, but you lose that ridiculous crunch. Still, toss with oil and bake at 425°F (220°C) for 15 minutes if you must.
- Swapping in leftover turkey works way better than you'd expect, especially post-Thanksgiving. On second thought, maybe add extra cheese if the turkey’s dry.
Weird Things I’ve Tried (And Would, or Wouldn’t, Do Again)
- I did black beans plus sweet potato once, and it made these weirdly sweet and, I dunno, toddler-friendly. Can’t say I’d rush back to that.
- Shredded beef instead of chicken? Outrageously good. But it's more time. Maybe for a rainy lazy day.
- Flour tortillas work, technically, though they puff up and it’s not quite the same.
- Sneaky tip: jalapeño in the filling? My husband calls it “flauta roulette.”
About the Gear (Or Lack Thereof)
You just want a big frying pan. If you don’t have a deep one, I’ve literally used a wok; don’t tell the kitchen police. Tongs help with turning the flautas, but a fork works in a pinch as long as you don’t stab 'em too hard.
How I Store ‘Em (But Honestly, Ain’t Much Left to Store)
Leftovers keep in the fridge for 2–3 days in a container. But, honestly, in my house, it never lasts through breakfast. If you do have some left, reheat in a dry pan or oven to keep the crunch—microwave works but turns 'em weirdly chewy.
Serving Them Up: How We Do It Here (But You Do You)
I love putting out a whole bar of toppings: shredded lettuce, chopped tomatoes, salsa verde (here’s a homemade salsa verde I like), sour cream, and lots of lime wedges. Some folks make it a dinner; I sometimes bring them as an appetizer for potlucks and they're always gone first. For me, it's salsa and a huge pile of pickled onions (seriously, they take two minutes to make and go on everything).
Pro Tips I Only Learned After Messing Up
- Don’t try to roll cold tortillas unless you want a tortilla graveyard. I once thought, “It’ll be fine,” and—big nope—cracks everywhere.
- Let the oil get honestly hot enough or they’ll just soak it up like a sponge. I once got impatient and ended up with, well, soggy sadness. Lesson learned.
- Actually, I find it works better if you fry in small batches even though it takes longer—it somehow seems less stressful, too.
Frequently Asked (Or Random Questions People Text Me)
- Can I freeze them? Oh gosh, yes. It actually works! Just freeze before frying, then fry from frozen (add a minute or two). Though I'd probably eat them first, not even kidding.
- What’s the difference between flautas and taquitos? Honestly? It depends on who you ask and where you’re from, but typically: flautas are longer, usually with flour or bigger corn tortillas. Taquitos are shorter. But sometimes I mix them up and nobody cares at dinner.
- Can I make these in the air fryer? Yep, totally! Spray them lightly with oil and cook at 400°F (200°C) for about 8 minutes, flipping halfway. They come out pretty awesome, just not quite the same crunch.
- What should I serve with them? Black beans and rice are classic. Or just chips and more salsa, honestly (maybe with a margarita on the side—don’t tell my mom).
- How spicy are they? Not very, unless you get wild with the chili powder or sneak in jalapeños. I like mine mild, but hey, spice-heads, go wild.
If you've made it this far, honestly, you might as well try them out. And if you do, holler and let me know how you served yours. Or don’t! I think maybe it’s time I tried them with leftover pork roast, just to keep things interesting. Right, time to get cooking, eh?
Ingredients
- 2 cups cooked and shredded chicken breast
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup salsa
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 8 small flour tortillas
- Vegetable oil, for frying
- Salt and pepper to taste
Instructions
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1In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, cumin, garlic powder, salt, and pepper. Mix well until evenly combined.
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2Warm the flour tortillas to make them pliable, then place about 3 tablespoons of the chicken mixture along the center of each tortilla.
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3Roll up each tortilla tightly around the filling and secure with a toothpick if needed.
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4Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, place the flautas seam-side down and fry for 2-3 minutes per side or until golden brown and crispy.
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5Transfer cooked flautas to a paper towel-lined plate to drain excess oil. Remove toothpicks and serve warm with sour cream, guacamole, or extra salsa.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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