Flautas de Pollo are a traditional Mexican recipe that is easy to make, loved by the whole family, and a great way to use up leftover chicken. These crispy rolled tacos are golden and delicious all by themselves but made even better paired with a tangy jalapeño sour cream.
Today's recipe is just one of the many different ways I know to prepare these crunchy, golden delights. For another variation check out my Pork Flautas recipe.
I especially love chicken flautas though because they are reminiscent of my days growing up, especially because of my mom's super easy sour cream sauce that she would make for us to dip the flautas in.
Plus, the combination of the tender chicken and crispy tortillas is delicious and loved by everyone in my family.
Let me show you how easy these are to make.
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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.
Why You'll Love This Recipe
- Deliciously Golden: Crispy, crunchy, and filled with tender, shredded chicken, these are truly delicious!
- Easy to Make: These rolled tacos are easy and fast to assemble and prepare, especially if you already have the chicken ready to go ahead of time.
- Minimal Ingredients: Only corn tortillas, chicken and oil are needed to make flautas.
- Kid-Friendly: Chicken flautas are my kids' favorite food. It is their very shape and simplicity that make these an especially great food for kids.
- Use Up Leftovers: You can use any leftover shredded chicken you may have on hand. Using leftover chicken makes the dinner preparation process so much easier and less stressful.
- Different Cooking Methods: I prefer pan-fried flautas, but I have also included directions for baking and air-frying.
- Gluten-Free: These are made with corn tortillas so the recipe is gluten-free.
The Ingredients
- Corn Tortillas: Use the brand of corn tortillas you prefer. Just be sure the tortillas are not labeled "extra soft" because those break easily and don't hold up when frying.
- Shredded Chicken: Make shredded chicken, use leftover chicken or shred a rotisserie chicken.
- Oil: Use a neutral or mild-flavor oil with a high-smoke point. I like to use avocado oil because it has a high-smoke point and many health benefits.
- Toothpicks: Toothpicks are not necessarily an ingredient but are a great tool to keep the rolled tortillas from unfolding and spilling all of the chicken.
- Jalapeño Sour Cream: Mexican sour cream and pickled jalapeño peppers are blended to create a deliciously tangy and spicy sauce.
- Garnishes: Garnish with shredded lettuce and diced tomatoes or check out more ideas under the "Serve" section.
See recipe card for quantities.
Substitutions
Substitute the chicken with another protein such as shredded beef or Mexican shredded pork.
You can also use cheese or vegetables as a filling. Check out these Poblano, Corn and Queso Fresco Taquitos from Hola Jalapeño.
Use a cup of regular sour cream and ¼ cup of milk if you don't have Mexican sour cream.
How to Make Mexican Chicken Flautas
1. Prepare the Chicken
- Use leftover shredded chicken or cook chicken breasts or thighs and shred them.
2. Heat Tortillas
- Heat a comal (griddle or pan) over medium heat.
- Once hot, heat up each of the tortillas until soft and pliable. Do not to let them crisp up or they will break when rolling.
- You can also heat the tortillas in the microwave in a clean kitchen towel or tortilla warmer for about 1 minute.
3. Add Chicken and Roll
- Place chicken on the edge of one side of the tortilla.
- Roll the tortillas tightly and secure with a toothpick.
- I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.
4. Fry
- Heat about a half-inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
- Once the oil is hot, but not smoking, it is time to start frying.
- 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.
5. Drain
- 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.
6. Serve
- Serve drizzled with the jalapeño sour cream or serve some of the cream on the side for dipping.
- Dress up the flautas with some garnishes such as shredded lettuce, sliced or diced tomatoes, sliced avocado, crumbled queso fresco, sour cream, or Mexican pickled onions.
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.
- To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
- To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
What to Serve with Chicken Flautas
These crunchy rolled tacos are great served with one or two of the following side dishes for a complete meal:
- Guacamole with Roasted Vegetables
- Arroz Rojo (Mexican Red Rice)
- Instant Pot White Rice
- Instant Pot Pinto Beans
- Refried Beans
How to Store and Reheat
Serve these immediately after frying for the optimum texture and flavor. If you do have leftovers, place them in an air-tight container in the refrigerator for up to 2 days.
To reheat, try one of the following:
- On the Stove: Place on a dry skillet over medium heat. Turn frequently until heated through.
- In the Oven: Place on a baking rack over a baking sheet. Bake at 425ºF for 10-15 minutes until heated through.
- In an Air-Fryer: Spray the basket with cooking spray. Arrange in a single layer and heat them for 3-4 minutes at 350ºF.
- In the Microwave: Place on a plate and microwave for 1-2 minutes. Although this is the fastest method, it is not the best as it does make the tortillas a bit soggy.
Tips and Variations
- Keep fried flautas warm while frying the rest by placing the completed ones on a baking rack over a baking sheet. Then, place the baking sheet inside of a 200ºF oven.
- Make sure the chicken is moist but not wet as that can cause the flautas to fall apart.
FAQ
Flautas are finger foods so you don't need a fork or knife to eat them. I think this is part of the reason my kids enjoy eating them so much.
Traditionally corn tortillas are used for any type of flautas, although I have seen places in the United States that small flour tortillas.
Corn tortillas are thinner and are much better for frying and making flautas than flour tortillas.
To keep them from falling apart, make sure the filling is not too wet, roll them tightly, and use toothpicks while frying.
I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Follow me on Instagram, Facebook and 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 (see notes)
- 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.
- You can substitute 1 cup of regular sour cream and ¼ cup of milk if you don't have Mexican sour cream.
- 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.
- To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
- To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
Nutrition
Originally published February 23, 2019. Updated post and photos April 2023.
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!
Maria@everydaymomsquad.com
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.