Chicken Flautas Recipe

5 from 1 vote

Crispy fried rolled tacos are filled with chicken and cheese for an easy and delicious Mexican appetizer.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Mexican

Difficulty: Easy

Servings:

Heat the olive oil in a skillet over medium heat. Once heated, add in the onion, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken and salsa. Remove from heat.
1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, ½ tablespoon chili powder, ½ teaspoon ground cumin, 3 cups cooked and shredded chicken, ½ cup salsa
Place about 2 tablespoons each of the chicken filling and cheese in the middle of each tortilla. Roll the tortilla up tightly and place it seam side down on a plate.
2 cups freshly shredded Monterrey Jack cheese, 12 (6-inch) flour tortillas
Heat half of the vegetable oil in a large skillet over medium heat. Place 4 flautas in the pan, seam side down, and fry for about 1 minutes. Then, flip the flautas and fry for another minute until golden brown. Add the remaining vegetable oil to the pan and repeat this process with the remaining flautas.
¾ cup vegetable oil
Serve the flautas with your favorite toppings such as lettuce, tomatoes, sour cream, and cilantro.
Shredded lettuce, Diced tomatoes, Sliced avocado, Sour cream, Cilantro

If your tortillas are cracking as you roll them, heat them in the microwave for a few seconds to make them more pliable.
Fry these flautas seam-side down to help keep them closed.
Nutritional information does not include optional toppings.

Storage: Store chicken flautas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.