Crispy Chicken Flautas Recipe
Authentic Mexican rolled tacos filled with juicy chicken and fried to golden perfection.
Servings: 20 flautas
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.
- Fry at 350ºF 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
Calories: 120kcal | Carbohydrates: 12g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 402mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg