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looking straight down at two flautas stacked on top of others, with lots of yummy garnishes.
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5 from 4 votes

Chicken Flautas Recipe

Got leftover chicken? Turn it into the BEST Chicken Flautas! Tender and juicy seasoned chicken, wrapped up in a tortilla and deep fried. Come to mama. Top them with green avocado sauce, dunk it in some sour cream, sprinkle it with Pico de Gallo and cotija cheese, and you've got the most amazing Mexican feast. Originally posted May 3, 2013.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 30 flautas
Calories: 444kcal
Author: The Food Charlatan

Ingredients

For the chicken filling:

  • 1 tablespoon vegetable oil* for sauteing onion
  • 1 medium onion diced very finely
  • 1 teaspoon kosher salt use 1/2 teaspoon if all you have is table salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 garlic cloves minced very finely
  • 1 pound rotisserie chicken shredded, about 4 cups

To assemble and fry flautas:

  • 2 cups vegetable oil* for frying (enough to go 1-inch high in your pan)
  • 2 tablespoons vegetable oil* for rubbing on tortillas
  • 30 corn tortillas
  • 1/4 cup corn starch
  • 2 to 4 tablespoons water enough to make a glue-like paste

For the Avocado Sauce

  • 12 ounces salsa verde homemade or store bought
  • 2 small avocados or one large
  • 1/2 teaspoon kosher salt or to taste; use less if all you have is table salt
  • 2 teaspoons roasted chicken better than bouillon
  • 1 lime juiced
  • 1/2 cup water plus an extra 1/2 cup, to desired thinness
  • 1 jalapeno optional, if you want it spicier

Topping ideas

Instructions

  • Start by making Pico de Gallo if you're making yours fresh (you should!) Keep chilled in the refrigerator until it's time to serve the flautas.
  • Make the Avocado Sauce: In a blender, add 12 ounces salsa verde, 2 small avocados, 1/2 teaspoon kosher salt, 2 teaspoons of roasted Chicken Better Than Bouillon Base, the juice from 1 lime, and 1/2 cup water.
  • Blend for 30-60 seconds until it is completely pureed. If you want it spicy, add a whole jalapeno and blend again. (You can remove the seeds and membranes if you don't want it SUPER spicy.)
  • Add water 2-3 tablespoons at a time until the sauce is a thin, drizzling consistency. (Don't add more than 1 cup total water to this recipe) Cover and set aside.
  • Make the chicken filling: Chop the onion very finely, more than you normally chop it.
  • Saute onion and spices. Heat 1 tablespoon of oil in a large skillet over medium heat. When it starts to shimmer, swirl to coat the pan. Add the chopped onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Sauté for about 5-8 minutes or until translucent.
  • Add garlic. Smash and mince 4 cloves of garlic. Add the garlic to the onions and cook for 30 seconds, or until fragrant.
  • Add the chicken. Add about 4 cups shredded rotisserie chicken to the onions and stir it all together. Heat on medium until the chicken is warm, then remove from heat. Cover and set aside.
  • Preheat the oil: Add oil to a high sided skillet so that the oil goes at least 1 inch up the sides of the pan. Turn the burner to medium-low and let the oil preheat to 375 degrees F. It will take about 15 minutes to get to 375.
  • Oil the corn tortillas: Pour 2 tablespoons oil into a small bowl. Set out 30 corn tortillas. Dip your fingers into the oil and rub it all over both sides of one tortilla. Don't soak it, but make sure both sides glisten with a sheen of oil. 2 tablespoons oil is about enough for 30 tortillas, maybe a little more.
  • Cover the tortillas. Set the oiled tortillas on the plate and cover with a damp paper towel. Continue with the remaining tortillas.
  • Tortilla Glue: Instead of sealing with toothpicks (which you can totally do if you prefer!), we're going to "glue" our flautas shut.
    In a small bowl, add 1/4 cup cornstarch. Add 2 tablespoons of water and stir. It will be hard at first! Keep adding water in 1 teaspoon increments until you get an Elmer's glue consistency.
  • Microwave the tortillas. Cover the stack of 30 oiled tortillas with a few damp paper towels, they need to be covered completely. Microwave for one minute.
    Pull them out and check one. You want them to be pliable enough that they don't crack when rolled. If they are still a bit stiff, keep heating in the microwave in 20 second increments until soft, but not so hot that they fall apart.
  • Roll the flautas: On a baking sheet, place one warmed tortilla. (Keep the rest covered!) Place 2 tablespoons chicken on the quarter of the tortilla closest to you.
    Tuck the edge of the tortilla around the filling, then roll tightly away from you to make a neat cylinder, leaving about 1/2 inch of the tortilla open at the end.
  • Brush with "glue:" Using a pastry brush or a spoon, carefully brush or spread some of the cornstarch paste onto the tortilla. Finish the roll, then place the flauta seam side down on a baking sheet. Cover immediately with a damp paper towel.
  • Continue rolling about 5-10 more flautas, then take a break and start frying the ones you have rolled. (If you wait too long in between "gluing" and frying, the flautas will fall apart in the oil.) Get someone to help you as you move back and forth between rolling and frying! Holler at them kids!
  • Prep a pan and heat the oven for finished flautas. Place a cooling rack on a baking sheet in the oven and set your oven to its lowest setting (mine is 170 degrees).
  • Check the temperature: Use an instant read thermometer to check the temperature of your oil, it should be about 375 degrees. Adjust your burner to get the heat where you need it.
  • Fry: Carefully add the flautas to the hot oil a few at a time, seam side down. Fry for 1-2 minutes until golden. Flip the flautas with tongs, and cook for another 1-2 minutes until golden on the other side. The flautas will continue to darken after you remove them from the oil. Do NOT let them get brown.
  • Keep warm. Set the finished flautas on the cooling rack that is set over the baking sheet in the oven. The oven will keep the flautas warm and crisp until it's time to serve.
  • Continue rolling, gluing, and frying until they are all done.
  • Serve: On a plate, add several flautas. Drizzle the Mexican Crema and the avocado sauce as liberally as you like all of the top of them. Add pico de gallo, shredded lettuce if you're feeling healthy, and crumbled cotija cheese. These would be great served with some Mexican Rice and Tejano Beans on the side!
  • Store: Keep cooled leftovers covered in the fridge for up to 3 days. Reheat in an air fryer, the oven, or a toaster oven.
  • Freeze uncooked OR fried flautas (make sure they're cooled) in a single layer on a baking sheet for 30 minutes. Transfer to a ziplock bag and keep in freezer for 2-3 months. Fry flautas as instructed, straight from frozen, adding about one minute per side.

Notes

*Neutral Oil: Any neutral oil suitable for frying (meaning the oil has a high smoke point) is great for this recipe. Canola oil, vegetable oil, avocado oil, or peanut oil are all good options. 

Nutrition

Serving: 1flauta | Calories: 444kcal | Carbohydrates: 45g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Potassium: 569mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1136IU | Vitamin C: 28mg | Calcium: 253mg | Iron: 2mg