Crispy Chicken Flautas

Crispy flour tortillas hugging juicy shredded chicken, gooey cheese, and mild green chiles make these mouthwatering chicken flautas impossible to resist. This Mexican-inspired treat turns basic ingredients into a family favorite that brings real south-of-the-border taste straight to your home. The satisfying crunch of the tortilla reveals a wonderfully seasoned filling that'll quickly become your go-to dinner choice during busy weekdays.

I've made these flautas so many times for family get-togethers and they never stick around long. My kids love to help roll them up, though I take over when it's time for the hot oil part.

Key Ingredients Breakdown

• Rotisserie chicken: Saves time and adds deep flavor while staying juicy during cooking
• Monterey Jack cheese: Gets super melty and brings a smooth, mild creaminess that works well with the chicken
• Soft flour tortillas: Turn wonderfully flaky and crisp once fried
• Green chiles: Add just enough kick and authentic Mexican taste without being too spicy
• Taco seasoning: Blends all those traditional spices in just the right amounts
• Canola oil: Keeps an even heat for getting that perfect golden-brown outside

Making Amazing Flautas

Mix Your Chicken:

Toss the shredded chicken with the right amount of taco seasoning, making sure all pieces get coated for flavor in every bite. The seasoning should make the chicken taste better without taking over the whole dish.

Combine Everything:

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 nicely.

Get Your Tortillas Ready:

Put each flour tortilla on a flat surface and spoon a third cup of your mixture in a straight line just below the middle. This helps you roll them properly and makes sure the filling spreads out right. Press down lightly to pack it together.

Roll Them Up:

Roll each tortilla around the filling with firm but careful hands, keeping the edges lined up as you go. The tighter you roll, the better they'll cook and the less likely they'll come undone. Stick a toothpick through the middle to hold them closed.

Fry Them Just Right:

Get your oil to 375°F, checking with a thermometer to be sure. Work with just a few flautas at a time, carefully putting them in the oil. Watch them turn a nice golden brown, turning them so they cook evenly. The oil should make a soft sizzling sound, not a loud bubbling.

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My grandma showed me how to make flautas using chicken left from Sunday dinner, and I still think about that when I cook them now. Just the smell of flautas frying takes me straight back to her kitchen.

Tasty Dips and Sides

Make a colorful meal by serving your crunchy flautas with fresh guacamole, cool sour cream, and chunky pico de gallo. Try adding some pickled red onions for a zingy contrast or Mexican rice to round out the dinner.

Customization Ideas

Switch things up by trying different cheeses like Oaxaca or Chihuahua for a more traditional Mexican flavor. You can mix in some cooked spinach and mushrooms for extra veggies, or use shredded beef or pork instead of chicken.

Storing Leftovers

Keep your flautas in a sealed container with parchment paper between layers so they don't get soggy. When you want to eat them again, heat them in your oven at 350°F for 10-15 minutes to bring back that nice crunch.

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Through years of making this dish, I've learned that what really makes flautas special comes down to a few simple things: getting your oil temperature just right, rolling them tight enough, and most of all, cooking them with care. Every time these flautas show up on our table, they bring happy faces and create wonderful dinner memories.

Frequently Asked Questions

→ Can flautas be made in advance?

You can roll them and refrigerate up to a day early, but fry them fresh for the best texture.

→ How do I keep flautas crunchy?

Put cooked ones in a 250°F oven on a baking tray to keep them warm and crispy while you finish frying the rest.

→ Can corn tortillas substitute flour ones?

Sure! Just heat the corn tortillas first so they don't crack when rolling. They give a more classic flavor.

→ What can I use if I don't have rotisserie chicken?

Shredded poached chicken or leftover grilled chicken works perfectly as a filling.

→ Can I bake instead of frying?

Yep, coat them with oil, then bake at 425°F for 15-20 minutes, flipping once for crispiness. They won't be as crunchy but still tasty.