Quick Easy Chicken Flautas: Crispy Weeknight Dinner (Print Version)

Quick Easy Chicken Flautas are a crispy, savory win for busy weeknights! Learn my simple family recipe, full of flavor and totally doable. Get ready for smiles!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Contains Dairy, Meat

# Ingredients:

→ Flauta Base

01 - 12-15 small corn tortillas
02 - 2 cups cooked shredded chicken

→ Flavor Fillings

03 - 4 oz cream cheese, softened
04 - 1/2 cup salsa verde (mild or medium)
05 - 1 cup shredded cheddar cheese

→ Seasoning Essentials

06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - Salt and freshly ground black pepper to taste

→ Frying & Finishing

09 - Vegetable oil, for frying (about 1 inch deep)

# Instructions:

01 - Alright, first things first! Grab that shredded chicken and dump it into a big bowl. Now, add your softened cream cheese, salsa verde, shredded cheddar, a good sprinkle of cumin, and the garlic powder. Get your hands in there if you're feeling brave, or just use a sturdy spoon. Mix it all up until everything is happy and combined. I always taste a tiny bit here, just to make sure the seasoning is right. Sometimes I add a tiny pinch more salt, you know, for good measure!
02 - This step is crucial, don't skip it! Cold tortillas will crack when you try to roll them, and that's just a sad sight. I usually warm mine in the microwave for about 15-20 seconds for a stack of 5-6, wrapped in a damp paper towel. Or, you can quickly pass them over an open flame on your gas stove – that gives them a lovely pliability. Just don't overdo it, we're not making tostadas yet!
03 - Now for the fun part! Take one warm tortilla, spoon about 2 tablespoons of your chicken mixture near one edge. Don't overfill, or it'll explode in the oil – trust me, I've had that kitchen disaster! Roll it up tightly, like a little cigar. You want it snug. Place it seam-side down on a plate. Keep going until all your filling is used up or you run out of tortillas. This is where my kitchen usually gets a little messy, but it’s worth it for Quick Easy Chicken Flautas!
04 - Pour about an inch of vegetable oil into a large skillet or a heavy-bottomed pot. Heat it over medium-high heat. You want the oil to be around 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of tortilla in – if it sizzles vigorously, you're good to go. Don't let it get smoking hot, that's too much! Patience is key here for those perfectly crispy Quick Easy Chicken Flautas.
05 - Carefully place a few flautas, seam-side down, into the hot oil. Don't overcrowd the pan, or the temperature will drop, and they'll get greasy instead of crispy. Fry them for about 2-3 minutes per side, until they're beautifully golden brown and super crispy. The smell filling your kitchen right now? That's pure magic, honestly. This is where the Quick Easy Chicken Flautas really start to shine!
06 - Once they're golden and crisp, use tongs to carefully remove the flautas from the oil. Place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. A little sprinkle of salt right when they come out of the oil? Chef's kiss! Serve these Quick Easy Chicken Flautas immediately with your favorite toppings. They're best hot, trust me on this one. Enjoy your crispy, savory creation!

# Notes:

01 - Don't skip warming the tortillas; they *will* crack, and you'll be frustrated.
02 - Overfilling leads to messy explosions in the oil. Less is more, for real.
03 - A quick sprinkle of salt right after frying enhances that crispy texture so much!
04 - Serve with a dollop of sour cream and fresh guacamole for the best experience.

# Tools You'll Need:

01 - Large skillet
02 - tongs
03 - mixing bowl
04 - wire rack
05 - paper towels

# Nutrition Facts (Per Serving):

Calories: 350 Calories
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 20g

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