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golden chicken flautas delight

Crispy Chicken Flautas

These golden-brown corn tortillas wrapped around tender shredded chicken and melty cheese create the perfect balance of crunchy exterior and savory filling. Each bite delivers authentic Mexican flavor that's both satisfying and customizable with your favorite toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups vegetable oil for frying
  • 1 tablespoon minced garlic
  • 1 onion chopped
  • 2 pounds boneless skinless chicken breasts
  • 1 (8 ounce) jar salsa
  • 1 (8 ounce) package shredded cheese Monterey Jack or Mexican blend
  • 2-3 dozen corn tortillas fresh and pliable

Equipment

  • Deep frying pan
  • Kitchen thermometer
  • Large pot

Method
 

  1. Boil chicken breasts in water for about 20 minutes, until thoroughly cooked.
  2. Transfer cooked chicken to a cutting board and shred into fine pieces using two forks.
  3. In the same pot used for chicken, sauté chopped onion and minced garlic until fragrant.
  4. Add shredded chicken back to the pot along with the entire jar of salsa. Simmer for about 5 minutes to allow flavors to combine.
  5. Heat vegetable oil in a deep pan to 350°F.
  6. Briefly dip each corn tortilla in the hot oil to soften (this prevents cracking), then place on a board.
  7. Add a couple spoonfuls of the chicken mixture and a sprinkle of shredded cheese to each softened tortilla.
  8. Fold the sides over like a burrito, then carefully transfer to the hot oil, holding the fold shut for about 15-20 seconds until it crisps enough to stay closed.
  9. Fry until golden brown, turning occasionally for even cooking.
  10. Drain on paper towels for about 5 minutes before serving.

Notes

Maintaining proper oil temperature (350°F) is crucial - too cool will make soggy flautas, too hot might burn them before the filling heats through. For best results, use fresh tortillas as older ones tend to crack even after the oil dip. Allow flautas to cool for a few minutes before serving to prevent burning the roof of your mouth. Serve with guacamole, sour cream, Spanish rice, or refried beans for a complete meal.
Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.