5.0 from 9 votes
Homemade Flautas
These easy Chicken Flautas are made with soft flour tortillas filled with perfectly spiced chicken, cheese, and black beans, then rolled and fried to crispy perfection! They are kid-friendly and just right to enjoy as an appetizer or serve with all the fixings and sides for a wonderful Mexican dinner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5 -6 servings
Calories: 574 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Filling
- 3 cups shredded chicken
- 2 cups shredded cheese (monterey jack, cheddar, pepper jack, or a Mexican cheese blend are our favorites)
- 14.5 ounces black beans rinsed and drained
- 4 ounces mild fire roasted diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder or smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 Tablespoon freshly squeezed lime juice
- 2 Tablespoons chopped fresh cilantro leaves
Assembly
- 10-12 flour tortillas
- 2-3 cups vegetable oil for frying
- Toothpicks
Serving
- Pico de Gallo
- fresh salsa
- guacamole
- Mexican crema or sour cream
- queso fresco or cotija cheese
- shredded lettuce
- Lime wedges
- cilantro
- Cilantro lime ranch dressing
Instructions
- Combine all of the filling ingredients in a large bowl and mix well to evenly distribute the spices, chicken, beans, and cheese.
- Cover the tortillas with a damp paper towel and microwave for 60 seconds to warm them so they are more pliable for rolling.
- Fill each tortilla with about 1/2 cup of the filling, arranging it in a line toward the bottom of one side of the tortilla. Roll the tortilla tightly into a tube and secure with a toothpick. Repeat with remaining tortillas and filling.
- Heat about 1 inch of oil in a large heavy duty skillet. Use a thermometer to watch and regulate the oil temperature while frying.
- When the oil reaches 350-375°F, add 3-4 flautas at a time, being careful not to crowd the pan. Fry for 1-2 minutes per side, until golden brown. Remove with tongs to a wire rack set over a baking sheet to drain. Repeat with remaining flautas.
- Remove the toothpicks and serve on their own or with your favorite toppings.
Cup of Yum
Notes
- Baked Flautas: Preheat oven to 425°F. Arrange the flautas on a baking sheet lined with foil or parchment paper. Brush the tops of each flauta with a little oil or spray them with cooking spray and sprinkle with a little coarse salt (optional). Bake for 12-15 minutes until golden brown and crisp.
- Air Fryer: Preheat the air fryer to 375°F. Place the flautas in a single layer, seam side down and brush with a little oil or spray with cooking spray. Cook for 7-10 minutes until crispy and heated through.
- Make Ahead: You can assemble your flautas 2-3 days in advance and keep them stored in the fridge until you are ready to cook them.
- Freezer Instructions: Or freeze them for up to 3 months and thaw in the fridge overnight before frying the next day. Or bake or cook in the air fryer straight from frozen. Just add a couple extra minutes to your cook time so they have time to heat all the way through.
Nutrition Information
Calories
574kcal
(29%)
Carbohydrates
53g
(18%)
Protein
43g
(86%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
98mg
(33%)
Sodium
1086mg
(45%)
Potassium
665mg
(19%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
607IU
(12%)
Vitamin C
9mg
(10%)
Calcium
339mg
(34%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 574
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 43g | 86% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 98mg | 33% |
| Sodium | 1086mg | 45% |
| Potassium | 665mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 339mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.