Description
Crispy rolled tortillas filled with shredded chicken, melty cheese, salsa, and diced green chiles, then fried until golden and served with your favorite toppings.
Ingredients
Scale
Ingredients:
- Vegetable or canola oil, for frying.
- 3 cups shredded cooked chicken (shredded beef also works).
- 1 cup shredded Mexican-blend cheese.
- 1/2 cup salsa (store-bought or homemade).
- 1 (4-ounce) can diced chiles.
- Garlic salt with parsley flakes, to taste.
- Pepper, to taste.
- 12 (6-inch) flour tortillas (or corn tortillas).
- Salt, to taste (for finishing).
Ingredient Notes:
- Tortillas: Warm before rolling so they don’t crack; corn tortillas usually need a little extra warming to stay pliable.
- Chicken: Rotisserie chicken is a fast shortcut; just shred it finely so the filling rolls tightly.
- Cheese: Mexican blend melts well, but cheddar, Monterey Jack, or pepper jack are easy swaps.
Instructions
- Preheat oven to warm setting or about 200°F to keep cooked flautas warm.
- In a large saucepan or deep skillet, add about 3/4 inch of oil and heat to 375°F.
- In a medium bowl, mix shredded chicken, shredded cheese, salsa, diced chiles, garlic salt, and pepper until evenly combined.
- Warm tortillas so they’re soft and flexible (especially important if using corn tortillas).
- Add a heaping spoonful of filling in a line down the middle of each tortilla, roll tightly, and secure with a toothpick along the seam.
- Fry in batches, turning as needed, until golden and crisp; avoid overcrowding so the oil stays hot.
- Drain briefly, sprinkle with salt while hot, and keep warm in the oven while you finish the remaining batches.
- Remove toothpicks before serving and add toppings/dips as desired.
Notes
- Work in batches so the oil temperature doesn’t drop (that’s how you end up with greasy flautas).
- If using baked method, common guidance is about 20 minutes at 350°F.
Toppings and Garnishes:
- Shredded lettuce.
- Chopped tomatoes.
- Green salsa.
- Guacamole.
- Creamy dressing such as cilantro ranch (optional).
Serving Suggestions:
- Serve hot and crispy with salsa, guacamole, and a creamy topping for dipping.
- For a party, keep finished flautas warm in a low oven while you cook the rest.
Storage Instructions:
- Refrigerate leftovers in an airtight container for 3–4 days.
Freezing Instructions:
- Freeze for up to 3 months in an airtight container or freezer-safe bag.
Reheating Instructions:
- Reheat in an oven or air fryer to bring back crispiness; microwaving will soften the tortillas.
Allergy Notes:
- Contains dairy (cheese) and wheat if using flour tortillas; check salsa/chiles labels for additives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Main dish
- Cuisine: Mexican-inspired