I love how these flautas strike the perfect balance between crunchy shells and juicy, flavorful chicken inside. The method of oiling and warming the tortillas makes them perfectly pliable, and the cornstarch paste ensures they stay sealed while frying. I also enjoy how easy it is to customize the toppings—whether I drizzle crema, spoon on pico de gallo, or load everything with cotija cheese and lime, each plate feels festive and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the chicken filling: 1 tablespoon vegetable oil, for sauteing onion 1 medium onion, diced very finely 1 teaspoon kosher salt, use 1/2 teaspoon if all you have is table salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 4 garlic cloves, minced very finely 1 pound rotisserie chicken, shredded, about 4 cups
To assemble and fry flautas: 2 cups vegetable oil, for frying (enough to go 1-inch high in your pan) 2 tablespoons vegetable oil, for rubbing on tortillas 30 corn tortillas 1/4 cup corn starch 2 to 4 tablespoons water, enough to make a glue-like paste
For the Avocado Sauce: 12 ounces salsa verde, homemade or store bought 2 small avocados, or one large 1/2 teaspoon kosher salt, or to taste; use less if all you have is table salt 2 teaspoons roasted chicken better than bouillon 1 lime, juiced 1/2 cup water, plus an extra 1/2 cup, to desired thinness 1 jalapeno, optional, if you want it spicier
Topping ideas: Crema Mexicana, table cream or sour cream styles will work Queso Fresco cheese, crumbled; cotija or feta are good subs Pico de Gallo shredded lettuce, optional cilantro, chopped lime wedges
Directions
I start by making fresh pico de gallo if I’m using it, then chill it until serving time.
For the avocado sauce, I blend the salsa verde, avocados, salt, roasted chicken bouillon, lime juice, and 1/2 cup water until completely smooth. If I want more heat, I blend in a jalapeno. I thin the sauce with additional water until it drizzles easily.
To make the chicken filling, I finely chop the onion. In a large skillet, I heat 1 tablespoon of oil over medium heat and sauté the onion with the salt, pepper, garlic powder, and onion powder for 5–8 minutes until translucent.
I add the minced garlic and cook for about 30 seconds before stirring in the shredded rotisserie chicken. I heat everything through and then set it aside, covered.
In a high-sided skillet, I pour in enough oil to reach 1 inch up the sides. I preheat it over medium-low until it reaches 375°F.
I coat each corn tortilla lightly with oil using my fingers, then stack them and keep them covered with a damp paper towel.
For the cornstarch “glue,” I mix 1/4 cup cornstarch with 2 tablespoons water, adding more water in tiny increments until it reaches a glue-like consistency.
I microwave the stack of tortillas, covered with damp paper towels, for about 1 minute, adding extra seconds if they aren’t fully pliable.
To roll the flautas, I place a warm tortilla on a baking sheet, add 2 tablespoons of the chicken filling to the edge closest to me, tuck and roll tightly, and brush the edge with the cornstarch paste to seal. I set each one seam side down and keep them covered while I work.
I roll 5–10 at a time, then begin frying.
When the oil is at 375°F, I fry the flautas seam-side down for 1–2 minutes per side, turning once, until golden but not browned.
I place the fried flautas on a cooling rack set over a baking sheet in a warm oven (about 170°F) to keep them crisp.
I continue rolling and frying until all are done.
To serve, I pile flautas on a plate and drizzle generously with crema and avocado sauce, then top with pico de gallo, shredded lettuce, cotija cheese, cilantro, and lime.
Servings and Timing
This recipe makes about 30 flautas. Prep time is about 45 minutes, cook time about 15 minutes, for a total of roughly 1 hour.
Variations
I sometimes add shredded cheese directly to the chicken filling for extra richness.
I like stirring a spoonful of canned green chiles into the chicken for mild heat.
I occasionally use flour tortillas for larger, softer flautas, though they fry faster.
I enjoy swapping the avocado sauce for spicy chipotle crema when I want smoky flavor.
Storage/Reheating
I store cooled flautas in an airtight container in the refrigerator for up to 3 days. To reheat, I use an air fryer, toaster oven, or regular oven to bring back their crispness. I also freeze uncooked or cooked flautas on a baking sheet before transferring them to a freezer bag; they keep well for up to 2–3 months. When cooking from frozen, I simply add about one extra minute per side during frying.
FAQs
Can I bake the flautas instead of frying?
Yes, I can bake them at 425°F for about 15–20 minutes, brushing lightly with oil for crispiness.
How do I prevent the tortillas from cracking?
I make sure they’re well-oiled and fully warmed in the microwave before rolling.
Can I use chicken thighs instead of rotisserie chicken?
Yes, any cooked shredded chicken works.
How do I keep flautas from unrolling while frying?
The cornstarch “glue” helps seal them, and placing them seam-side down first keeps them secure.
Can I make these ahead of time?
I can roll them a few hours ahead and refrigerate them, covered, until ready to fry.
Do flour tortillas work?
They do, but they fry more quickly and absorb more oil.
How can I make the filling spicier?
I add diced jalapenos, chipotle peppers, or a pinch of cayenne to the chicken mixture.
What oil is best for frying?
Any neutral, high-smoke-point oil like vegetable, canola, avocado, or peanut oil works well.
How many flautas should I serve per person?
I usually plan on 3–4 per person, depending on appetite and sides.
What sides go well with these flautas?
I love serving them with Mexican rice, beans, fresh salad, or extra pico and guacamole.
Conclusion
I love how these chicken flautas turn simple ingredients into a crunchy, flavor-packed dish that always satisfies. With their crisp texture, juicy filling, and customizable toppings, they make an ideal meal for gatherings, weeknight dinners, or anytime I’m craving something bold and comforting.
Crispy, golden chicken flautas made with tender shredded rotisserie chicken rolled in corn tortillas, sealed with cornstarch paste, and fried until perfectly crunchy. Served with creamy avocado sauce and fresh toppings for a festive Mexican-inspired meal.
Ingredients
For the Chicken Filling:
1 tbsp vegetable oil
1 medium onion, finely diced
1 tsp kosher salt (1/2 tsp if using table salt)
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 garlic cloves, minced
1 lb shredded rotisserie chicken (about 4 cups)
For Assembling & Frying:
2 cups vegetable oil (for frying)
2 tbsp vegetable oil (for rubbing tortillas)
30 corn tortillas
1/4 cup cornstarch
2–4 tbsp water (to make paste)
For the Avocado Sauce:
12 oz salsa verde
2 small avocados (or 1 large)
1/2 tsp kosher salt (less if using table salt)
2 tsp roasted chicken Better Than Bouillon
1 lime, juiced
1/2 cup water, plus an additional 1/2 cup for thinning
1 jalapeno, optional
Toppings:
Crema Mexicana or sour cream
Queso Fresco or cotija, crumbled
Pico de gallo
Shredded lettuce
Cilantro, chopped
Lime wedges
Instructions
If using pico de gallo, prepare it first and refrigerate until serving.
Make the avocado sauce: Blend salsa verde, avocados, salt, bouillon, lime juice, and 1/2 cup water until smooth. Add jalapeño for heat. Thin with extra water as needed.
Prepare chicken filling: Sauté onion in 1 tbsp oil with salt, pepper, garlic powder, and onion powder for 5–8 minutes. Add minced garlic and cook 30 seconds. Stir in shredded chicken and heat through. Set aside.
Heat 1 inch of oil in a high-sided skillet to 375°F.
Lightly rub each tortilla with oil and stack them under a damp paper towel.
Make the cornstarch “glue”: Mix 1/4 cup cornstarch with 2 tbsp water, adding tiny splashes of water until paste-like.
Microwave tortillas under damp towels for about 1 minute until pliable.
Roll flautas: Add 2 tbsp chicken filling to the edge of a warm tortilla, roll tightly, and seal with cornstarch paste. Place seam-side down under a towel.
Roll 5–10 at a time, then start frying.
Fry seam-side down for 1–2 minutes per side until golden (not too dark). Transfer to a rack in a 170°F oven to stay crisp.
Repeat until all flautas are fried.
Serve topped with crema, avocado sauce, pico de gallo, lettuce, cotija, cilantro, and lime.
Notes
Add shredded cheese to the filling for extra richness.
Stir in canned green chiles for milder heat.
Use flour tortillas for larger, softer flautas (they fry faster).
Swap avocado sauce for chipotle crema for a smoky option.
