Crispy Fried Chicken Flautas

Imagine sinking your teeth into a golden, crispy shell, yielding to a savory, cheesy chicken filling, all bathed in a vibrant, tangy salsa verde. These Chicken Flautas are not just a recipe; they’re an experience! Perfect for a lively game day gathering, a festive Cinco de Mayo celebration, or simply when you crave a comforting, flavor-packed meal.

We’re elevating the classic flauta by creating an “ahogada” style experience – literally “drowned” in a luscious homemade salsa verde. Don’t worry if you prefer a lighter touch; you can absolutely serve the salsa on the side for dipping. Using rotisserie chicken makes this a surprisingly quick dish to prepare, meaning you can satisfy your cravings without spending hours in the kitchen!

Why These Chicken Flautas Are the Best

For those who grew up near the vibrant taco shops of Southern California, flautas hold a special place in our hearts. The sheer variety and endless topping combinations are legendary. This recipe strives to capture that magic, taking you back to late-night taco runs and the pure joy of a perfectly executed crispy taco. What sets these apart is the harmonious blend of textures and flavors – the satisfying crunch, the tender chicken, the melted cheese, and the bright, herbaceous salsa verde.

Say goodbye to lackluster Tex-Mex imitations! This recipe delivers authentic flavor and satisfaction, all within the comfort of your own kitchen. Prepare for a culinary adventure that will have everyone asking for seconds…and thirds!

What Exactly *Is* a Flauta?

The name might change depending on where you are – tacos dorados, taquitos, or simply rolled tacos – but the essence remains the same: a delicious, crispy delight. Flautas typically feature a savory filling, such as seasoned beef, shredded chicken, tender pork, creamy cheese, or even seasoned potatoes, carefully rolled inside a corn or flour tortilla. The magic happens when these filled tortillas are fried to a beautiful golden crisp, creating a satisfying crunch with every bite.

Toppings can range from a simple sprinkle of cheese and a dollop of crema to a generous mountain of salsa, guacamole, shredded lettuce, and pickled onions. The possibilities are truly endless, allowing you to customize your flautas to perfectly match your taste preferences!

Let’s Make Chicken Flautas: Step-by-Step Guide

Frying can seem intimidating, but with a few simple tips, you can achieve restaurant-quality results at home. A heavy-bottomed pot, like cast iron or enameled cast iron, is your best friend for maintaining a consistent oil temperature and ensuring even cooking. Let’s dive in!

Essential Tools

• Medium Saucepan: For simmering the tomatillos to create the base of our vibrant salsa verde.
• High-Sided Skillet or Dutch Oven: Provides ample space and depth for safely frying the flautas.
• High-Powered Blender: Ensures a smooth and creamy texture for the salsa verde.
• Chef’s Knife: A sharp knife makes quick work of chopping vegetables and herbs.
• Cutting Board: Protect your countertops while prepping your ingredients.
• Kitchen Tongs: Essential for safely flipping and removing the flautas from the hot oil.

The Ingredients You’ll Need

• For the Chicken Flautas:
• 1.5 lbs Cooked Chicken, shredded (rotisserie chicken works great!)
• 8 oz Oaxaca Cheese, shredded
• 1/4 cup White Onion, finely diced, plus more for garnish
• 1 tsp Ground Cumin
• Salt and Black Pepper, to taste
• 16 Corn Tortillas
• Canola Oil, for frying (about 2-3 cups)
• Toothpicks, for securing flautas (optional)
• For the Salsa Verde:
• 1 lb Tomatillos, husked and rinsed
• 1/2 White Onion, quartered
• 1-2 Serrano Peppers, depending on heat preference (remove seeds for milder flavor)
• 2-3 cloves Garlic, unpeeled
• 1/2 cup Cilantro, roughly chopped
• 2 tbsp Lime Juice, freshly squeezed
• Salt and Black Pepper, to taste
• For Serving (Optional):
• Mexican Crema or Sour Cream
• Cotija Cheese, crumbled
• Additional Cilantro, chopped

Detailed Instructions: Frying Perfection

1. Craft the Vibrant Salsa Verde: Begin by rinsing the tomatillos thoroughly. In your saucepan, combine the tomatillos, quartered onion, serrano pepper(s), and garlic cloves. Cover completely with cold water. Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for 10-15 minutes, or until the tomatillos soften and turn a slightly yellowish color.

   Pro Tip: The longer you simmer the tomatillos, the milder the salsa verde will be. Taste and adjust the simmering time to achieve your desired level of tanginess.

2. Blend to Perfection: Using a slotted spoon, carefully transfer the softened tomatillos, onion, serrano(s), and garlic to your blender. Add the chopped cilantro and freshly squeezed lime juice. Blend until the mixture is completely smooth. If the salsa is too thick, gradually add small amounts of the simmering liquid until you reach a pourable consistency. Season generously with salt and pepper to taste. Set aside.

   Safety Note: Always vent hot liquids when blending to prevent pressure buildup. Remove the center cap of the blender lid and cover with a clean kitchen towel.

3. Prepare the Flavorful Chicken Filling: In a large mixing bowl, combine the shredded chicken, finely diced onion, 1/2 cup of the prepared salsa verde (reserve the rest for serving), shredded Oaxaca cheese, and ground cumin. Mix thoroughly until all ingredients are evenly distributed. Season with salt and pepper to your liking.

   Flavor Boost: For an extra layer of flavor, consider adding a pinch of chili powder or a dash of your favorite hot sauce to the chicken filling.

4. Warm and Soften the Tortillas: This step is crucial for preventing the tortillas from cracking when rolled. Wrap the corn tortillas in stacks of 4-5 in a damp paper towel. Microwave for approximately 1 minute, or until the tortillas are pliable and easy to manipulate.

   Alternative: You can also warm the tortillas on a dry skillet over medium heat for a few seconds per side.

5. Roll the Flautas with Care: Lay a warmed tortilla on a clean, flat work surface. Spoon approximately 3 tablespoons of the chicken filling onto the center of the tortilla. Roll the tortilla tightly into a log shape. Secure the seam lengthwise with one or two toothpicks, if desired. Repeat this process with the remaining tortillas and filling.

   Rolling Tip: Ensure a tight roll to prevent the flautas from unraveling during frying.

6. Fry to Golden Perfection: In your high-sided skillet, heat about 1/2 inch of canola oil over medium heat. The oil is ready when it shimmers and a small piece of tortilla dropped into the oil sizzles immediately. The ideal oil temperature is around 350°F (175°C). Carefully add 3-4 flautas to the skillet, being mindful not to overcrowd the pan (work in batches). Fry for approximately 3-4 minutes per side, or until the flautas are beautifully golden brown and crispy.

   Temperature Check: Use a kitchen thermometer to ensure the oil temperature remains consistent throughout the frying process.

7. Drain and Season: Using tongs, carefully lift the fried flautas from the oil. Allow any excess oil to drain off before placing them on a plate lined with paper towels. Season the hot flautas lightly with salt. Repeat the frying process with the remaining flautas.

   Crispness Tip: For extra crispy flautas, you can double-fry them. After the first fry, let them cool slightly, then fry them again for a minute or two per side.

8. Assemble and Serve: Generously spread a layer of the reserved salsa verde on a serving platter. Arrange the crispy chicken flautas on top of the salsa verde. Garnish with thinly sliced onions, a drizzle of Mexican crema (or sour cream), chopped cilantro, and crumbled cotija cheese. Serve immediately and enjoy!

   Presentation Matters: Arrange the flautas artfully on the platter to create a visually appealing dish.

Baking or Air Frying: A Healthier Twist

If you’re looking for a healthier alternative to frying, you can absolutely bake or air fry your chicken flautas. The results will be slightly different, but still incredibly delicious!

Baking Instructions: Preheat your oven to 425°F (220°C). Place the rolled flautas directly on a metal baking sheet. Lightly brush or spray them with cooking oil. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy. Remove the toothpicks, sprinkle with salt, and serve.

Air Frying Instructions: Preheat your air fryer to 400°F (200°C). Place the flautas in a single layer in the air fryer basket, seam side down. Spray the tops with cooking spray. Air fry for 5 minutes, flip and spray again, then air fry for an additional 4-5 minutes, or until golden brown and crispy. You will likely need to work in batches, depending on the size of your air fryer.

Serving Suggestions: The More Toppings, the Merrier!

While these Chicken Flautas are delicious served simply with salsa verde, crema, onion, cilantro, and cotija cheese, don’t be afraid to get creative with your toppings! A truly memorable flauta experience is all about abundance and customization. The possibilities are endless!

Consider piling your flautas high with creamy guacamole, fresh pico de gallo, tangy sour cream, crisp shredded lettuce, and zesty pickled red onions. For a complete meal, serve your flautas alongside hearty refried beans and flavorful Mexican rice or vibrant arroz verde.

Storage and Reheating Instructions

Storage: To store leftover flautas, place them in an airtight container or storage bag and refrigerate for up to 5 days. The salsa verde can be stored separately in the fridge in an airtight container for up to 2 weeks.

Freezing: For longer storage, place the cooked flautas in a freezer-safe storage bag and freeze them for up to 3 months. For best results, reheat frozen flautas in the air fryer or oven until crispy and warmed through.

Reheating: The best way to reheat flautas is in either the air fryer or oven. This will help keep them crispy. Reheating in a microwave will make the flautas soggy.