Flautas de Pollo Recipe (Chicken Flautas)

Plate filled with deep-fried chicken and potato flautas with shredded iceberg lettuce, crumbled cotija cheese, tomatoes, lime wedges, and guacamole.

5 from 6 votes

Flautas de Pollo Recipe (Chicken Flautas)

These Chicken Flautas, or Flautas de Pollo, are easy, crispy, and so delicious! Filled with juicy shredded chicken, fried onions, and garlic potatoes, then rolled and fried to golden crispy perfection. Serve this tasty dinner, appetizer, or snack with rice and beans and topped with homemade guacamole, fresh salsa, crumbled queso, and shredded lettuce.

Prep Time45

Cook Time45

Total Time1 30

Servings: flautas

Calories: 330kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 cup vegetable oil - divided
▢ 1 white onion - minced
▢ 1 pound potatoes - peeled and diced
▢ 3 cloves garlic - minced
▢ ½ teaspoon salt - plus more to taste
▢ ½ teaspoon ground black pepper
▢ ½ teaspoon chili powder
▢ 1 pound chicken breast - or approx. 2 cups shredded rotisserie chicken
▢ 12 tortillas - corn or flour

Instructions

Heat 3 tablespoons of the oil in a large skillet set over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the diced potatoes and cook for 10-15 minutes or until fork tender, then stir in the minced garlic, salt, black pepper, and chili powder. Mix well to combine. Cook for about 30 seconds before adding the cooked and shredded chicken to the skillet. Cook for 5-6 minutes, stirring occasionally. Remove from heat and set aside.
Heat a separate skillet over medium heat and add the remaining oil. Gently heat the oil until it reaches 350℉.
Meanwhile, heat the tortillas in the microwave for 30-60 seconds or until softened.
To assemble the flautas, scoop about two to three tablespoons of the chicken mixture into each tortilla and roll tightly, securing with toothpicks if necessary.
Once the oil has come to temperature, fry 3-4 flautas at a time (seam-side-down to start) in the oil for 3-4 minutes, flipping once or twice during cooking.
Carefully remove them from the cooking oil using cooking tongs and set them on a plate lined with paper towels to soak up any excess oil. Repeat until all of the flautas have been fried in the oil, remembering to bring the oil back to temperature between each batch.
Once cool enough to handle, remove the toothpicks and enjoy with guacamole, Pico de Gallo, shredded lettuce, Mexican table crema, crumbled queso fresco, and fresh lime juice, if desired.

Notes

Optional seasoning: Chipotle powder (spicy), onion or garlic powder, cayenne powder (extra spicy), or hot sauce.

Transfer any leftovers to an airtight container and place them in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 5-6 minutes or until crispy.

Nutrition

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