This recipe for Mexican Flautas is just as good—if not better—than most restaurant versions. My family can devour a plate of flautas, so I like to make them at home to turn any evening into a special meal.
Serve them with homemade guacamole and pico de gallo when you have time, or keep it simple with smashed avocado and store-bought white queso. Either way, they make a satisfying meal.
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Ingredients
The ingredient list is straightforward and classic Tex‑Mex. If you want speed, buy a rotisserie chicken and shred the meat—this shortcut makes assembly quick and easy.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to view the full recipe card with measurements and step-by-step instructions.
Method
Start by combining shredded chicken, cheese, and chopped green onions in a large bowl. Season with a couple of pinches of salt and pepper and mix until evenly distributed.
Warm your tortillas so they’re pliable. Steaming them in the microwave inside their bag (twist tie removed) works well for soft yellow corn tortillas. If some crack, briefly heat a little oil in a small skillet and press each tortilla into the oil until soft.
Spoon about 1/4 cup of the chicken mixture onto each warmed tortilla, roll tightly, and secure with a toothpick if needed. Fry the flautas in 1–1½ inches of hot neutral oil (canola works well) over medium heat, turning often, until golden and crisp.
Frying a large batch can take time, so put on some music and enjoy the process. When the flautas are crisp, remove them to a plate to cool slightly and repeat until all are cooked.
I like to serve my Mexican Flautas with shredded lettuce, pico de gallo, guacamole, white queso, sour cream, and extra cheese. Set the toppings out and let everyone customize theirs—it’s fun and interactive.
Notes & Tips
Choosing the right tortilla matters. Look for ones labeled “soft” and warm them until pliable. If microwaving doesn’t work for you, briefly dip each tortilla in hot oil until soft, then fill and roll.
Rotisserie chicken is an excellent shortcut—shred it ahead of time so you can assemble and fry quickly when ready to eat.
Offer an array of dips; flautas are best enjoyed with plenty of dipping options.
Substitutions
Shredded chicken is traditional, but you can substitute shredded beef or stewed chicken if you prefer. If Chihuahua cheese isn’t available, shredded mozzarella works fine.
Corn tortillas are authentic, but flour tortillas are more pliable and easier to roll. You can coat flour tortillas lightly with oil and bake or fry them until crisp, turning a few times for even cooking.
Any neutral frying oil can replace canola oil if desired.
More Tasty Tex-Mex
Topo Chico Margarita
Sour Cream Enchilada Sauce
Roasted Chili-Corn Salsa
Ground Beef Enchiladas
Black Bean Dip
Sour Cream Chicken Enchiladas
Easy Chicken Fajitas
Elotes Style Corn with Furikake
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📖 Recipe
Mexican Flautas
20 minutes
30 minutes
50 minutes
This Mexican flautas recipe yields crispy, flavorful rolls that are perfect for dipping and sharing.
Ingredients
- 1 rotisserie chicken, shredded
- 1 cup green onions, chopped
- 1 ½ cups Chihuahua cheese, shredded + more for serving
- 24–30 corn tortillas, warmed
- Toothpicks, for securing
- Canola oil (or other neutral oil), for frying
- Shaved lettuce, for serving
- Pico de gallo, for serving
- Sour cream enchilada sauce, optional
- White queso, optional
- Guacamole, optional
Instructions
- In a large bowl, combine shredded chicken, green onions, and 1 ½ cups cheese. Season with a couple pinches of salt and mix until evenly combined.
- Place about ¼ cup of the mixture onto a slightly warmed corn tortilla and roll tightly. Repeat with remaining mixture and tortillas.
- Pour 1–1½ inches of oil into a large, deep skillet and heat over medium. When the oil is hot, fry the flautas, turning often, until golden and crispy. Work in batches and add more oil as needed.
- Serve topped with shredded lettuce, pico de gallo, and extra cheese, or present sauces for dipping such as queso, sour cream, or guacamole.
Notes
Warm tortillas until pliable to avoid cracking. If microwaving doesn’t soften them, briefly dip each tortilla in hot oil. Rotisserie chicken saves time and can be prepped ahead. Offer plenty of dips—flautas are best with a variety of sauces.
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 150
Total Fat: 6g
Cholesterol: 15mg
Sodium: 202mg
Carbohydrates: 19g
Fiber: 3g
Protein: 6g
Estimated values; actual nutrition will vary based on ingredients used.