Crispy Chicken Flautas (Authentic Flautas de Pollo)
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on Apr 12, 2025
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Looking for a crunchy, dippable dish the whole family will love? These crispy Chicken Flautas are made with juicy chicken thighs, warm spices, and golden-fried corn tortillas. Whether you’re planning a game day snack, an easy weeknight dinner, or a Mexican party appetizer, this authentic Mexican dish is ready to wow.
Table of Contents
Made with just 6 simple ingredients, these flautas de pollo are way better than store-bought taquitos—and you can even bake or air fry them for a lighter twist.
What Are Flautas de Pollo?
Flautas de pollo (translated to chicken flautas) are crispy rolled tacos traditionally made with corn tortillas and a savory chicken filling. The name “flauta” means “flute” in Spanish, referring to their long, rolled shape. They’re usually fried until golden and served with a variety of toppings and salsas.
Why You’ll Love This Recipe
Only 6 ingredients – pantry staples and easy to prep.
Crispy, crave-worthy texture – that satisfying crunch in every bite.
Baked or air-fried options – just as tasty with less oil.
Great for parties or meal prep – make ahead and freeze for later!
Ingredients & Substitutions
The full ingredient list and instructions are in the printable recipe card below.
- Boneless, Skinless Chicken Thighs – Juicy and flavorful, but you can sub in breasts or rotisserie chicken.
- Yellow Onion – Adds sweetness once cooked. Red or white onions also work.
- Garlic – Fresh is ideal, but jarred or powdered will do in a pinch.
- Roma Tomatoes – Firm and meaty; sub with canned whole tomatoes if needed.
- Jalapeño – Optional, but traditional. Omit for less heat.
- Corn Tortillas – Homemade corn tortillas or store bought corn tortillas give an earthy flavor and rustic texture; flour tortillas can be used.
How to Make Chicken Flautas
Step 1: Poach the Chicken. Add chicken, onion, garlic, and salt to a pot. Cover with water, bring to a boil, then simmer until cooked through.
Step 2: Shred Chicken. Let rest, then shred with forks or hands.
Step 3: Make the Filling. In a skillet, cook chopped tomatoes, jalapeño, and onion until soft. Stir the shredded chicken into the skillet. Season to taste.
Step 4: Assemble. Warm tortillas in a skillet, then add filling and roll tightly. Secure with a toothpick.
Step 5: Fry. Add enough oil to a skillet so that it comes up about 1 inch. Heat oil to 350ºF. Fry flautas in batches for 1½–2 minutes per side until golden. Drain on paper towels.
Step 6: Serve. Remove toothpicks and serve with your favorite toppings and dips.
Optional Variations
- Use leftover chicken tinga for a shortcut. Rather than making the spicy chicken mixture from scratch.
- Baked flautas: Take a page from my baked beef birria flautas recipe and skip the fryer for a lighter take. Brush with oil and bake at 400ºF for 15 mins.
- Air-fried flautas: Brush with oil, air fry at 400ºF for 6–9 mins.
Topping Ideas for Chicken Flautas
Set up a topping bar with options like:
- Creamy: Mexican crema, tomatillo avocado salsa, avocado lime crema, chunky guacamole Mexicano
- Spicy: Chile de arbol salsa, Mexican salsa roja, red chile sauce
- Fresh: Shredded lettuce, scallions, cilantro
- Cheesy: crumbled queso fresco, cotija cheese
Flautas de Pollo Tips & Tricks
Use non-refrigerated corn tortillas for best results—they’re more pliable and less likely to crack. Cold tortillas, especially those stored in the fridge, tend to break when rolling.
Warm tortillas on a comal or dry skillet before filling and rolling. Just 10–15 seconds per side helps soften them, making rolling easier and preventing tearing.
Roll tightly and use wooden toothpicks (not plastic!) to secure and avoid leaks while frying.
Keep frying oil at 350ºF using a thermometer. Too cool = greasy flautas. Too hot = burnt outsides, undercooked insides.
Fry in small batches to maintain oil temperature and achieve the perfect crisp.
Storage Instructions
- Room temp: Serve within 2 hours or keep warm in a 200ºF oven.
- Fridge: Store cooled flautas in an airtight container for up to 5 days.
- Freezer: Freeze cooled, toothpick-free flautas for up to 2 months.
- Reheat:
- Air fryer: 400ºF for 2–6 mins
- Oven: 400ºF for 4–9 mins
- Microwave: 30–90 seconds (depending on quantity)
Frequently Asked Questions
Chicken flautas are rolled tortillas filled with shredded chicken and fried until crispy. The name means “flute,” describing their long, cylindrical shape.
While some say taquitos are made with corn tortillas and flautas with flour, the terms are often used interchangeably. This recipe works with either!
Traditional flautas are crispy and crunchy, as they’re fried until golden. You can also bake or air fry them for a crisp texture with less oil.
If you tried this Chicken Flautas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
More Homemade Flautas Recipes
Crispy Chicken Flautas Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 yellow onion, (1/4 for poaching, 1/4 diced)
- 2 garlic cloves
- 1 tablespoon kosher salt, plus more to taste
- 3 roma tomatoes, diced
- 1 jalapeño, chopped (optional)
- 1 tablespoon canola oil, plus extra for frying
- 20 corn tortillas
Toppings
Instructions
- In a pot, add chicken, ¼ onion, garlic, and salt. Cover with water and boil. Simmer until chicken is cooked. Shred.
- Sauté tomatoes, jalapeño, and remaining onion in oil. Add shredded chicken. Stir and season to taste.
- Warm tortillas, fill, and roll. Secure with toothpicks.
- Add enough oil to a skillet so that it comes up about 1 inch. Heat oil to 350ºF. Fry flautas until golden, about 1½–2 minutes per side. Drain on paper towels.
- Serve with toppings and dipping sauces.
Notes
- Use non-refrigerated corn tortillas for best results—they’re more pliable and less likely to crack. Cold tortillas, especially those stored in the fridge, tend to break when rolling.
- Warm tortillas on a comal or dry skillet before filling and rolling. Just 10–15 seconds per side helps soften them, making rolling easier and preventing tearing.
- Bake at 400ºF for 15 minutes for a lighter version.
- Air fry at 400ºF for 6–9 minutes, flipping halfway.
- Freeze after cooking (remove toothpicks) for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Should the Flautas be deep fried like chicken? How much oil do you use?
Add enough oil to a skillet so that it comes up about 1 inch. Heat oil to 350ºF and then fry your flautas.
I love your recipes they are authentic.
These chicken flautas are a lifesaver for a busy weeknight when you are craving a quick, but flavorful Mexican dinner!