Crispy Flautas

Crispy Flautas

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"I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire. "
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1 h servings 321 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
  2. Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
  3. Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  4. Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note
  • Occasionally after filling all the tortillas you may find that you have some extra meat mixture left over. If you don't feel like opening another pack of tortillas, you can simply refrigerate the meat mixture. It keeps very well.


  1. 24 Ratings

Most helpful positive review

Traditionally I do believe Flautas are made with flour tortillas and Taquitos with corn tortillas. At least in Southern California these would be considered taquitos. I used cooked left over c...

Most helpful critical review

All though this looks good it's more like taquitos than flautas. I order flautas at my fave Mexican restaurant which uses flour tortillas instead of corn. And I prefer beef over chicken. Howeve...

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Traditionally I do believe Flautas are made with flour tortillas and Taquitos with corn tortillas. At least in Southern California these would be considered taquitos. I used cooked left over c...

I just made this recipe because I was tired of the same old chicken recipes. I used flour tortillas though instead of corn because that's all I had in the house and they were wonderful. I had ...

These are excellent. The meat has just enough flavor and the salsa adds a nice touch. The only problem I had with mine was rolling the corn tortillas because they are so thin. My advice is dont ...

This is the way my Mom used to make them when we were little. I know it's not the healthiest, but hey, when do you usually eat flautas? I eat them with some guacamole and cream on the side. So d...

I made these using green Enchillada sauce, and some cumin for seasoning, instead of the Taco seasoning and water and they were delicious.I also used flour tortillas instead of corn tortillas I ...

Made these and they tasted great. I didn't have boneless chicken breast. I used 2 cans of chunk chicken. It worked fine a little less time cooking chicken. I will be buying better tortillas mine...

Yes. Baking Nana is correct. Flautas Are flour tortillas not corn. So with that said, I too had leftover chicken. I added a couple teaspoon of dried onion, chicken tacos seasoning and some chipo...

I made these for the first time last night, 3/6/2015. This is a fantastic recipe. The only thing I did differently was fry corn tortillas on each side for a couple of seconds before adding my ch...

I love this recipe its so flavorful. The only thing i did differently was make it with whole grain flour tortilla. Its definitely going to made in my house on a monthly basis.

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