Tasty Chicken Flautas

Crispy flour tortillas hugging succulent shredded chicken, gooey cheese, and mild green chiles make these mouthwatering chicken flautas impossible to resist. This Mexican-inspired creation turns basic ingredients into a family favorite that brings genuine tastes straight to your dinner table. The light snap of the tortilla shell reveals a perfectly flavored filling that'll turn these flautas into your go-to dinner choice.

I've made these flautas so many times for family events, and they're always gone before anything else on the table. My kids love helping me roll them up, though I take care of the frying part on my own.

Must-Have Ingredients Breakdown

• Rotisserie chicken: Saves time and packs tons of flavor while staying juicy during cooking
• Monterey Jack cheese: Gets super melty and adds a smooth, mild creaminess that works great with chicken
• Soft flour tortillas: Turn wonderfully flaky when they hit the hot oil
• Green chiles: Bring a light kick and real Mexican taste without being too spicy
• Taco seasoning: Combines all those classic flavors in just the right balance
• Canola oil: Keeps its heat steady so you get that perfect golden-brown finish

Making Fantastic Flautas

Fix Up The Filling:

Mix your shredded chicken with just the right amount of taco seasoning, making sure all pieces get coated for flavor in every bite. The seasoning should work with the chicken's natural taste, not take it over.

Blend It Together:

Add freshly grated Monterey Jack and chopped green chiles to your seasoned chicken. Let the cheese sit out a bit first so it'll melt better when cooked. Stir until everything's mixed up evenly.

Set Up Your Tortillas:

Put each flour tortilla flat and drop about a third cup of your mixture in a straight line just below the middle. This helps you roll them up right and spreads the filling evenly. Push down gently to pack it in.

Roll Them Tight:

With firm but careful hands, roll each tortilla snugly around the filling, keeping the edges lined up as you go. The tighter your roll, the better they'll fry and stay closed. Stick a toothpick through the middle to keep them shut.

Fry Them Just Right:

Get your oil to 375°F, checking with a thermometer to be sure. Work with just a few at a time, carefully dropping each flauta into the oil. Watch them turn a nice golden brown, turning them now and then so they cook evenly. The oil should make a soft sizzling sound, not a wild bubbling.

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My grandma showed me how to make flautas using leftover chicken from Sunday dinner, and that memory still shapes how I cook them now. When I smell flautas frying, I'm right back in her kitchen again.

Tasty Side Options

Round out your meal by serving these crunchy flautas with fresh guacamole, cool sour cream, and chunky pico de gallo. Try adding some tangy pickled red onions or a side of Mexican rice to make it a complete dinner.

Switch Things Up

Try changing this dish by using different cheeses like Oaxaca or Chihuahua for a more authentic Mexican taste. You can toss in some cooked spinach and mushrooms for extra veggies, or swap out chicken for shredded beef or pork.

Storing Leftovers

Keep your flautas in a sealed container with parchment paper between layers to help them stay crispy. When you want to eat them again, heat them in the oven at 350°F for 10-15 minutes to bring back that nice crunch.

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After trying different ways to make this dish over the years, I've learned that amazing flautas come down to the small stuff: how hot your oil is, how tight you roll them, and most of all, the care you put into making them. Every time I serve these flautas, people smile and we make new memories around the table.

Frequently Asked Questions

→ Can I prepare flautas early?

Sure! Roll them ahead of time, up to 24 hours, and fry them later so they stay nice and crispy.

→ How do I keep flautas crispy?

Pop fried flautas in a 250°F oven on a tray while cooking the rest. It keeps them crunchy without getting soggy!

→ Is corn okay instead of flour tortillas?

Absolutely! Heat corn tortillas a little before rolling to avoid cracks. They’ll give your flautas a nice, traditional flair.

→ What's a good replacement for rotisserie chicken?

Any shredded, cooked chicken works! Try poached chicken breasts or leftovers from grilled chicken for equally tasty results.

→ Can these flautas be baked instead of fried?

Yep! Brush with oil, bake at 425°F for 15-20 minutes, flipping halfway. They’re not as crunchy but still super good!