Homemade Flautas
These easy Chicken Flautas are made with soft flour tortillas filled with perfectly spiced chicken, cheese, and black beans, then rolled and fried to crispy perfection! They are kid-friendly and just right to enjoy as an appetizer or serve with all the fixings and sides for a wonderful Mexican dinner!
Servings: 5 -6 servings
Ingredients
Filling
- 3 cups shredded chicken
- 2 cups shredded cheese (monterey jack, cheddar, pepper jack, or a Mexican cheese blend are our favorites)
- 14.5 ounces black beans rinsed and drained
- 4 ounces mild fire roasted diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder or smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 Tablespoon freshly squeezed lime juice
- 2 Tablespoons chopped fresh cilantro leaves
Assembly
- 10-12 flour tortillas
- 2-3 cups vegetable oil for frying
- Toothpicks
Serving
- Pico de gallo
- Fresh salsa
- Guacamole
- Mexican crema or sour cream
- Queso fresco or cotija cheese
- Shredded lettuce
- Lime wedges
- Cilantro
- Cilantro lime ranch dressing
Instructions
- Combine all of the filling ingredients in a large bowl and mix well to evenly distribute the spices, chicken, beans, and cheese.3 cups shredded chicken, 2 cups shredded cheese, 14.5 ounces black beans, 4 ounces mild fire roasted diced green chilies, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon chipotle chili powder or smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 Tablespoon freshly squeezed lime juice, 2 Tablespoons chopped fresh cilantro leaves
- Cover the tortillas with a damp paper towel and microwave for 60 seconds to warm them so they are more pliable for rolling.10-12 flour tortillas
- Fill each tortilla with about 1/2 cup of the filling, arranging it in a line toward the bottom of one side of the tortilla. Roll the tortilla tightly into a tube and secure with a toothpick. Repeat with remaining tortillas and filling.Toothpicks
- Heat about 1 inch of oil in a large heavy duty skillet. Use a thermometer to watch and regulate the oil temperature while frying.2-3 cups vegetable oil
- When the oil reaches 350-375°F, add 3-4 flautas at a time, being careful not to crowd the pan. Fry for 1-2 minutes per side, until golden brown. Remove with tongs to a wire rack set over a baking sheet to drain. Repeat with remaining flautas.
- Remove the toothpicks and serve on their own or with your favorite toppings.Pico de gallo, Fresh salsa, Guacamole, Mexican crema or sour cream, Queso fresco or cotija cheese, Shredded lettuce, Lime wedges, Cilantro, Cilantro lime ranch dressing
Video
Notes
- Baked Flautas: Preheat oven to 425°F. Arrange the flautas on a baking sheet lined with foil or parchment paper. Brush the tops of each flauta with a little oil or spray them with cooking spray and sprinkle with a little coarse salt (optional). Bake for 12-15 minutes until golden brown and crisp.
- Air Fryer: Preheat the air fryer to 375°F. Place the flautas in a single layer, seam side down and brush with a little oil or spray with cooking spray. Cook for 7-10 minutes until crispy and heated through.
- Make Ahead: You can assemble your flautas 2-3 days in advance and keep them stored in the fridge until you are ready to cook them.
- Freezer Instructions: Or freeze them for up to 3 months and thaw in the fridge overnight before frying the next day. Or bake or cook in the air fryer straight from frozen. Just add a couple extra minutes to your cook time so they have time to heat all the way through.
Nutrition
Calories: 574kcal | Carbohydrates: 53g | Protein: 43g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1086mg | Potassium: 665mg | Fiber: 9g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 9mg | Calcium: 339mg | Iron: 6mg
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