Extra-Crispy Chicken Flautas with Creamy Toppings

Why You’ll Love This Recipe

• Ultra-crispy shells that shatter with each bite while the chicken stays juicy and well-seasoned.
• Classic taquería toppings—cool crema, bright salsa, and crumbly cheese—for balanced flavor and texture.
• Clear timing and temperatures make flawless, restaurant-level frying doable at home.
• Great make-ahead options for parties, weeknights, or freezer stashing.

Grocery List

• Produce: White onion, garlic, limes, iceberg or romaine lettuce, cilantro, 1 large avocado, optional radishes and pickled jalapeños
• Dairy: Mexican crema (or sour cream + milk), queso fresco or cotija
• Pantry: Corn tortillas, neutral frying oil, salsa roja, bay leaves, ground cumin, dried oregano, ancho chili powder, smoked paprika, garlic powder, kosher salt, black pepper, toothpicks; protein: 1.5 lb boneless, skinless chicken

Full Ingredients

Chicken Filling

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 1/2 medium white onion, thick slices
• 3 garlic cloves, lightly smashed
• 2 bay leaves
• 1 tsp kosher salt (for poaching liquid)
• 1/4 cup (60 ml) hot reserved poaching broth (from the pot)
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican)
• 1 tsp ancho chili powder (or mild chili powder)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt (for seasoning the shredded chicken)

For Rolling & Frying

• 12 corn tortillas (5–6 inch / 13–15 cm)
• 2–3 cups (480–720 ml) neutral oil (canola, peanut, or avocado), for a 1/2 inch depth in skillet
• 12–24 wooden toothpicks (to secure rolls)

Toppings

• 2 cups finely shredded iceberg or romaine lettuce
• 1 cup Mexican crema (or see substitute below)
• 1 cup salsa roja (or salsa verde), plus extra for serving
• 4 oz (115 g) queso fresco or cotija, crumbled (about 3/4 cup)
• 1 large ripe avocado, sliced or diced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Optional: Quick Crema Substitute

• 1 cup sour cream
• 1–2 tbsp milk (to thin)
• 1 tsp fresh lime juice
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Poach and shred the chicken

Place chicken, onion, garlic, bay leaves, and 1 tsp kosher salt in a medium pot. Add cold water to cover by about 1 inch (2.5 cm). Bring to a gentle simmer over medium heat, then reduce to low and cook at a bare simmer 15–18 minutes, or until the chicken reaches 165°F (74°C) at the thickest part. Transfer chicken to a plate and rest 5 minutes. Strain and reserve at least 1/2 cup (120 ml) hot poaching broth. Shred chicken with two forks into fine strands.

Step 2: Season and moisten the chicken

In a bowl, combine shredded chicken with cumin, oregano, ancho chili powder, smoked paprika, garlic powder, black pepper, and 1/2 tsp kosher salt. Add 1/4 cup hot reserved broth and 2 tbsp lime juice. Toss until evenly coated and moist but not wet; add 1–2 tbsp more broth only if needed. Taste and adjust salt or lime.

Step 3: Prep toppings and warm the tortillas

Stir together crema substitute if using (sour cream, milk, lime, pinch salt). Prep lettuce, crumble cheese, slice avocado, and cut limes. To soften tortillas: wrap the stack of 12 in a clean, damp kitchen towel and microwave 90 seconds, or warm individually in a dry or lightly oiled skillet 10–15 seconds per side. Keep them covered so they stay pliable.

Step 4: Fill and roll tightly

Working one tortilla at a time, place about 2 tablespoons of chicken in a line along the lower third. Roll into a tight cigar, keeping tension as you roll so it stays compact. Position seam-side down and secure with a toothpick through the seam. Cover rolled flautas with a towel while you finish the batch.

Step 5: Fry until deeply crisp

Pour oil into a large skillet to a depth of about 1/2 inch (1.25 cm). Heat to 350°F (175°C). Fry flautas seam-side down in batches without crowding, 2–3 minutes per side, turning with tongs until uniformly deep golden and very crisp. Maintain 330–350°F (165–175°C) by adjusting heat. Transfer to a wire rack set over a sheet pan. For serving multiple batches, keep them hot and crunchy in a 250°F (120°C) oven.

Step 6: Garnish generously and serve

Arrange 3 flautas per plate. Shower with shredded lettuce, drizzle with crema, spoon over salsa, sprinkle with crumbled queso fresco, add avocado and cilantro, and serve immediately with lime wedges. Crunch in while they are hot for best texture.

Pro Tips

• Warm tortillas thoroughly; if they crack, they were not hot or hydrated enough. Keep them covered as you roll.
• Tight rolls fry better. Use a toothpick through the seam or fry seam-side down first to seal.
• Oil temperature matters: too cool equals soggy, too hot burns before the center warms. Aim for 350°F (175°C).
• Drain on a wire rack, not paper towels, to keep bottoms crisp.
• For extra flavor, mix 2–3 tablespoons salsa roja into the chicken with the broth.

Variations

• Chicken Tinga Flautas: Toss shredded chicken with 1 cup tinga sauce (chipotle-tomato-onion) before rolling.
• Air-Fryer or Baked: Brush rolled flautas lightly with oil. Air-fry at 375°F (190°C) for 8–10 minutes, turning once; or bake at 425°F (220°C) for 15–18 minutes until crisp.
• Cheesy Flautas: Add 1/2 cup shredded Oaxaca or Monterey Jack to the chicken for a melty center.

Storage & Make-Ahead

Flautas are best fresh, but they store well if left untopped. Cool completely, then refrigerate in an airtight container lined with paper towels up to 3 days. Recrisp in a 400°F (200°C) oven for 10–12 minutes or air-fry at 375°F (190°C) for 6–8 minutes. To freeze, place fried, cooled flautas on a sheet pan until solid, then bag for up to 2 months; reheat from frozen at 400°F (200°C) for 15–20 minutes. You can also poach and shred the chicken 2 days ahead and keep the toppings prepped and chilled.

Nutrition (per serving)

Approximate for 3 flautas with toppings: 720 calories; 35 g protein; 48 g carbohydrates; 38 g fat; 8 g saturated fat; 5 g fiber; 1100 mg sodium. Values will vary based on oil absorption and toppings.