Chicken flautas just don’t get the love they deserve, especially when they have to live in the shadow of their famous cousin, tacos. It’s always Taco Tuesday, but when was the last time you celebrated Flautas Friday? Flautas are basically tacos on a glow-up—crispy, golden, rolled-up perfection, usually topped with salsa, crema, and a fresh crunch of shredded lettuce. Let’s give them the spotlight they deserve with this recipe for chicken flautas.
Let’s get into it.
What Are Flautas de Pollo?
Flautas = flutes. Pollo = chicken.
You = about to roll your way into fried taco heaven.
Chicken flautas are rolled tacos made with flour tortillas (yup, we’re keeping it classic). They’re stuffed with juicy, seasoned chicken and melty cheese, rolled up tight, and pan-fried to crispy golden perfection. Top them with lettuce, salsa verde, salsa roja, maybe some crema if you’re feeling bougie—and you’ve got a meal that’s crunchy, savory, and a little dramatic (in the best way).
Corn Vs. Flour Tortillas? Lets Clear This Up
Traditionally, flautas are made with flour tortillas (yes, I said what I said), especially in Northern Mexico and Tex-Mex kitchens. Corn tortillas are usually reserved for taquitos—but honestly, people use the terms interchangeably now, and I’m not here to gatekeep. This recipe sticks to the classic flour version because 1) they get ultra crispy, and 2) they never crack when rolling. Win-win.
Ingredients and Why They Matter
Chicken (Boiled with Onion + Bay Leaf): Boiling chicken with aromatics like onion and bay leaf gives it that ✨background flavor✨ that makes people think you did something fancy. It’s also super juicy and perfect for shredding. You’ll want to tuck it into everything after this.
Flour Tortillas: These are the real MVPs. They fry up crispy but still tender in the middle, and they roll like a dream. No cracks, no tears—just golden perfection. Use taco-size tortillas for best results (unless you’re going jumbo…in which case, godspeed).
Oaxaca Cheese (or Mozzarella): Oaxaca is the ultimate melty cheese—stretchy, mild, and creamy. If you can’t find it, low-moisture mozzarella works just fine. We’re not gatekeeping cheese either.
Shredded Lettuce: This is the fresh crunch on top of the fried crunch. It cools things down and makes you feel healthy because vegetables.
Salsa Verde (Tomatillo-Based): Tangy, spicy, bright—it’s like the Beyoncé of toppings. Made with tomatillos, green chiles, and herbs, it cuts through the richness of the flautas and makes everything sing.
Salsa Roja (Roma Tomato-Based): The earthy, cozy sister to salsa verde. This one’s all about roasted Roma tomatoes, roasted garlic, and jalapeño. It’s smoky, slightly spicy, and balances the plate. Use both salsas for that green-red drama.
How to Make Flautas de Pollo (Chicken Flautas) Like a Pro
Step 1: Boil the Chicken
In a pot, combine boneless chicken, half a white onion, a bay leaf, salt, and enough water to cover. Bring it to a boil, then simmer for 15–20 minutes or until fully cooked. Shred it like scene in SpongeBob.
Step 2: Warm the Tortillas
Flour tortillas don’t need as much babying as corn, but warm them slightly so they roll easier. A few seconds in the microwave or on a dry pan works great.
Step 3: Roll ‘Em Up
Place a scoop of shredded chicken and a generous sprinkle of cheese in the center of each tortilla. Roll it tight like a little burrito baby and secure with a toothpick if needed.
Step 4: Fry Time
In a large skillet, heat about ½ inch of oil over medium heat. Fry flautas seam-side down until golden brown and crispy on all sides (about 2–3 minutes per side). Drain on paper towels.
Step 5: Top Like You Mean It
Load them up with shredded lettuce, salsa verde, salsa roja, sour cream, thinly sliced purple onion, and maybe some avocado if you’re feeling deluxe. Then take a picture for Instagram before annihilating the plate, but not before you tag me (@tlikestocook)
Tips to Making Flautas
• Don’t overfill—flour tortillas can handle more than corn, but you still want that tight roll.
• Freeze rolled, uncooked flautas for a quick fry-on-demand meal.
• If you’re anti-frying, you can technically bake them at 425°F for 18–20 mins, but the crunch won’t be the same. Just being honest.
Final Thoughts (Why these Flautas Deserve Your Full Attention)
These flautas de pollo are crispy, cheesy, comforting little flavor rolls that deserve a permanent spot in your dinner rotation. They’re freezer-friendly, picky-eater-approved, and ready for your next TikTok cooking montage.
Flautas de Pollo (Chicken Flautas)
Course: MainDifficulty: Medium4-5
servings25
minutes30
minutes550-600
kcal55
minutesIngredients
- For the Chicken Filling
1.5-2lbs boneless skinless chicken thighs or breasts
1/2 white onion
1 bay leaf
1 teaspoon chicken bouillon (optional)
1 1/2 cups shredded Oaxaca cheese (or mozzarella)
- For the Flautas
8-10 flour tortillas
neutral oil for frying (vegetable, canola, or avocado)
Toothpicks (optional, to secure the roll)
- For Creamy Green Salsa
6-8 tomatillos, husked and rinsed
1 jalapeno (de seeded for less spice)
1 head of garlic
1 bunch cilantro (stems included)
1/2 ripe avocado
2 tablespoons sour cream
1/2 teaspoon garlic powder
Kosher salt to taste
1/4-1/2 cup water
- For the Cooked Red Salsa
3-4 Roma tomatoes
1 jalapeno or long green pepper
1/4 teaspoon garlic powder
Salt, to taste
Half a white onion diced
1 teaspoon neutral oil
- Toppings (optional, but Recommended)
2 cups shredded lettuce
Thinly sliced purple onion
Extra sour cream or crema
Cotija Cheese
Avocado slices
Lime wedges
Directions
- Make the Chicken Filling
- In a large pot, place the chicken, 1/2 onion, bay leaf, salt, and optional bouillon. Cover with water.
- Bring to a boil, then simmer for 20-25 minutes until chicken is cooked through and tender.
- Remove chicken, discard onion and bay leaf, and shred the meat.
- Mix in some of the cooking liquid if you want it extra juicy. Let it cool slightly, then stir in shredded cheese.
- Make the Creamy Green Salsa
- Preheat oven to 400 degrees F. Roast head of garlic for 30 minutes
- Boil tomatillos and jalapeno until soft (about 7-10 minutes).
- Add to blender with roasted garlic, cilantro, avocado, sour cream, garlic powder, and salt. De seed jalapeno if less spice is desired.
- Blend until smooth, thinning with water as needed. Chill before serving.
- Make the Cooked Red Salsa
- Boil Roma tomatoes and jalapeno (or green pepper) for 8-10 minutes.
- Blend with garlic powder and salt until smooth.
- In a skillet, saute diced onion in oil until translucent. Add blended salsa and simmer for 5-7 minutes until thickened and flavorful
- Assemble and Fry the Flautas
- Warm the tortillas slightly (microwave or dry skillet) so they’re pliable.
- Spoon chicken and cheese mixture onto each tortilla, roll tightly, and secure with a toothpick if needed.
- Heat 1/2 inch of oil in a skillet over medium heat. Fry flautas seam side down until golden brown and crispy on all sides (about 2-3 minutes per side)
- Transfer to paper towels to drain
- Serve
- Top hot flautas with shredded lettuce, drizzle of both salsas, crema, and any other toppings you love. Serve with lime wedges
Notes
- Make It Lighter: You can bake or air fry the flautas at 400F for 12-15 minutes (Flip Halfway) until golden and crispy. Still delicious, just less oil
- Salsa Storage: Both Salsas can be made 2-3 days ahead. Store them in airtight containers in the fridge.
- Freeze It: Rolled, undried flautas freeze well. Just place them on a tray to freeze individually, then transfer to a bag. Fry straight from frozen- add a extra minute or two
- Need a Shortcut?: Use rotisserie chicken or pre cooked shredded chicken if you’re short on time.