Flautas de Pollo are crispy rolled chicken tacos, a classic Mexican recipe made with corn tortillas and shredded chicken. Fried until golden and crunchy, they're easy to make, family-friendly, and perfect for using leftover chicken. Serve them with a tangy jalapeño sour cream for the ultimate flavor.
Chicken faults are one of those recipes that instantly take me back to my childhood. My mom would often make them for us, always with her spicy sour cream sauce for dipping, and it's still my favorite way to enjoy them.
While there are many delicious variations, like my Pork Flautas, this simple chicken version is the one I can come back to the most often. I love how easy they are to prepare, especially if I have leftover chicken on hand, and how much my kids enjoy their crispy shells and tender filling. They are crunchy, comforting, and a meal that everyone looks forward to.
Let me show you how simple it is to make them.
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What are Flautas?
You may have heard of this crispy, tasty Mexican dish referred to as taquitos, rolled tacos, or flautas (which is what we call them in my family).
Flautas literally means flutes in Spanish. They are given this name because their slender, tube-like shape resembles the musical instrument.
They are traditionally made with corn tortillas and stuffed with some sort of filling such as chicken, pork, potatoes or beef. Then, they are rolled up tightly and fried until crispy.
Let me show you how simple it is to make them.
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For more shredded chicken recipes, check out Chicken Enchiladas Suizas or Tacos Dorados de Pollo.
Ingredients & Substitutions
The key to the best flautas is using corn tortillas that are sturdy enough to hold the filling (avoid ones labeled "extra soft" since they break easily when frying). For the chicken, you can cook your own or save time by using leftover or rotisserie chicken. To hold the rolled tortillas together, toothpicks work perfectly. And while flautas are delicious on their own, I love serving them with a quick jalapeño sour cream and fresh garnishes.
For variations, substitute the shredded chicken with shredded beef, shredded pork, or even vegetables and cheese.
See recipe card for a list of all the ingredients and quantities.
Step-by-Step Instructions
- Prepare the Chicken: Use leftover shredded chicken or cook chicken breasts or thighs and shred them.
- Heat Tortillas: Heat tortillas on a comal (griddle or pan) or the microwave until soft and pliable.
- Fill Tortillas: Place chicken on the edge of one side of the tortilla.
- Roll Tortillas: Roll the tortillas tightly and secure with a toothpick.
- Fry: Heat about a half-inch of oil over medium heat. Fry flautas until golden on both sides.
- Drain: Remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.
Recommended for This Recipe
Cast-Iron Skillet
A cast-iron skillet is great for frying flautas or tacos dorados because it holds heat evenly and keeps the oil at a steady temperature.
How to Serve
- Serve drizzled with the jalapeño sour cream.
- Add garnishes such as shredded lettuce, sliced or diced tomatoes, sliced avocado, crumbled queso fresco, sour cream, or Mexican pickled onions.
What to Serve with Flautas
Make flautas a complete meal by pairing them with classic Mexican sides, such as:
- Guacamole with Roasted Vegetables
- Arroz Rojo (Mexican Red Rice)
- Arroz Verde Poblano
- Instant Pot Pinto Beans
- Refried Beans
Storing and Reheating
Serve these immediately after frying for the best texture and flavor. Leftovers can be stored in an air-tight container in the refrigerator for up to 2 days.
To reheat:
- In the Microwave: Place on a plate and microwave for 1-2 minutes. Although this is the fastest method, it makes the tortillas a bit soggy rather than crispy.
- On the Stove: Warm on a dry skillet over medium heat, turning often, until heated through.
- In the Oven: Place on a baking rack over a baking sheet and bake at 425ºF for 10-15 minutes.
- In an Air-Fryer: Spray the basket with cooking spray. Arrange flautas in a single layer and heat for 3-4 minutes at 350ºF.
Cooking Tips
- I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
- Baking Option: Generously brush or spray the rolled tacos with oil. Bake seam side down at 425ºF for 15-20 minutes, flipping halfway, until golden and crispy.
- Air-Fryer Option: Lightly oil flautas, place seam side down in the basket (don't overcrowd). Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through.
- Keep Warm While Cooking: Keep fried flautas warm while frying the rest by placing cooked flautas on a baking rack over a sheet pan in a 200ºF oven.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Flautas de Pollo with Jalapeño Sour Cream
Equipment
- comal (or griddle)
- pan or cast-iron skillet
- toothpicks
- Tongs
Ingredients
Flautas
- 2 cups cooked, shredded chicken (see notes)
- 12 corn tortillas (or more if needed)
- ½ cup oil for frying
Jalapeño Sour Cream
- 1 cup Mexican sour cream or 1 cup of regular sour cream mixed with ¼ cup of milk
- 2 pickled jalapeños
- 4 tablespoon pickled jalapeño juice
- salt to taste
Garnishes (Optional)
- shredded lettuce
- diced tomatoes
- avocado slices
- queso fresco
Instructions
Flautas
- If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.
- Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to roll them correctly.
- Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).
- Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.
- Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium-size pan or a cast-iron skillet.
- Once the oil is hot, but not smoking, it is time to start frying. The oil should be about 350°F. Use an oil thermometer or throw in a tiny piece of tortilla in the oil. If the oil starts bubbling, then it is ready.
- Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.
- Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.
Jalapeño Sour Cream
- Place the cup of Mexican sour cream in a blender or food processor.
- Add the pickled jalapeños, pickled juice, and salt to taste.
- Blend until smooth.
Serve
- Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with any of the garnishes listed or this jalapeño salsa.
- Serve with a salad, arroz rojo or beans.
Notes
- One large chicken breast usually makes between 10-12 flautas.
- Cooking Chicken: An easy way to cook your own chicken is to cook 2 large chicken breasts or thighs with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred. Cooked chicken breast should have an internal temperature of 165°F.
- I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
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- Air-Fryer : Lightly oil flautas, place seam side down in the basket (don't overcrowd). Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through.
Nutrition
Originally published February 23, 2019. Updated post and photos April 2023 and October 2025.
Patty
So easy! I used leftover chicken and dinner was ready so quickly, plus with the jalapeño sour cream, it was delicious!
Gemma
Hi Patty, yes it is the best for leftover chicken. Thank you!
amazingpetshere.com
We like to use rotisserie chicken for this recipe to keep it easy peasy. This is also a great recipe for using up leftover chicken. Just shred it and you will be ready to go!
everydaylatina
Very true!
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These look so good, and simple. Something I know my kids would like too. I'll have to try these!
everydaylatina
My kids absolutely love them. They eat them for days after because if you make extra you can just warm them up in the oven or a toaster oven and they will crisp right up.
Jessica Goodpaster
I love my Instant Pot because it’s so easy to have chicken on hand. While I’ve never made flautas, you make them seem easy! And my mouth is watering over the jalapeño sour cream!
everydaylatina
They really are so easy, especially if you have quick shredded chicken to use. I think the toughest part is stuffing and rolling them. Once you have made them once though, you become an expert at it.
Pamela
These look amazing. I love flautas and that jalapeno cream sounds delicious. I can't wait to try these.
everydaylatina
They are so good! I love them with salsa too, but that simple jalapeño sour cream is my favorite to eat them with.
Kristal Molina
We love flautas, although they call them tacos in Honduras. This recipe sounds great especially with the jalapeño sour cream. On my list to try soon!
everydaylatina
Yeah my friend from El Salvador also calls them taquitos. I hope you give them a try.
Brittany
These flautas look delicious. I cant wait to try your recipe!
everydaylatina
Simple ingredients but so good.
Mama Writes Reviews
These look absolutely delicious! I haven't had flautas before, but I have always wanted to try them.
everydaylatina
There are a few steps to them, but really they are simple and you get faster the more you make them. I love how they taste and my kids love them too!
Megan Thompson
These look so good! Can you make extras and freeze them too! Then grab them out of the freezer when you need a quick meal! Thanks for sharing!!
everydaylatina
I've never tried freezing them but I would fear the tortillas would get soggy. But perhaps you could try it and stick them in the oven to reheat. This is what I usually do when I have some leftover in the fridge. It works great for refrigerated ones, you can stick them in the oven or a toaster oven until heated through. You can also reheat them in the microwave but the tortilla does get a little soft.