Why You’ll Love This these Crispy Mexican Chicken Flautas
These golden, crispy flautas pack tender, seasoned shredded chicken into soft corn tortillas that get rolled tight and fried until they’re absolutely irresistible.
The filling is thick and flavorful, loaded with sautéed onions, garlic, and mild green chiles that create this perfect balance of comfort and zest.
Plus, that warm sour cream sauce drizzled on top, well, it’s like giving your taste buds a snug little hug.
Ingredients List
To make these crispy golden flautas, you’ll need a handful of simple ingredients that come together to create something absolutely magical.
- 2 1/2 lbs broiler-fryer chickens, cut up into separate pieces
- 4 cups water
- 2 tablespoons lard or vegetable shortening
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup canned diced mild green chili (about a 4-oz. can)
- Vegetable oil (for frying)
- 1 dozen corn tortillas
- 1 cup sour cream
- 1/4 cup milk
A few things to keep in mind about these ingredients:
- You can swap the lard for vegetable shortening if you prefer, though lard does add that authentic flavor.
- Fresh chicken gives the best texture, but rotisserie chicken works in a pinch if you’re short on time.
- The mild green chiles keep things family-friendly, but feel free to kick up the heat with jalapeños.
- Since these get fried, they’re definitely more of a treat than an everyday meal, but the homemade chicken filling is still packed with protein.
Step by Step Directions
Making these crispy chicken flautas involves cooking tender chicken, preparing a thick filling, and frying rolled tortillas until golden.
- Prepare the chicken: Bring chicken pieces and 4 cups water to boiling in a kettle, then reduce heat and simmer covered for 25 minutes until fork tender.
- Reserve broth and shred chicken: Drain chicken and reserve 1/2 cup of the cooking broth, then cool chicken until easy to handle and remove bones and skin before shredding the meat.
- Make the filling: Heat lard or shortening in a large saucepan, add chopped onion and minced garlic, and sauté for 1 minute.
- Thicken the mixture: Stir in cornstarch, salt, and pepper, then add the reserved 1/2 cup broth, shredded chicken, and diced green chiles.
- Cook until thick: Stir and cook the filling until very thick and bubbly, then remove from heat.
- Soften tortillas: Heat about 1/4 inch of oil in a small skillet over medium heat and sauté each tortilla for a few seconds on each side until limp but not crisp, then drain on paper towels. For an authentic Mexican cooking experience, consider using a traditional clay comal to warm your tortillas instead of a regular skillet.
- Fill and roll: Place a heaping spoonful (3 tablespoons) of chicken mixture across the center of each tortilla, keeping filling 1 inch from edges, then roll tortilla tightly around filling.
- Fry the flautas: Place 2-3 flautas seam-side down in hot oil and sauté, turning on all sides until crisp and golden.
- Make sour cream sauce: Combine sour cream and milk in a small saucepan and heat over very low heat until lukewarm.
- Serve: Drain flautas and keep warm while cooking remaining batches, then spoon warm sour cream sauce over flautas and garnish with cilantro if desired.
Substitutions and Variations
- Cheese lovers rejoice – A sprinkle of shredded Mexican cheese blend inside each flauta before rolling creates melty pockets of goodness, though it does make the rolling process slightly more challenging.
- Different sauce options – Try salsa verde, regular salsa, or even a simple avocado crema instead of the sour cream sauce, because variety is the spice of life and all that.
- Mini flautas for parties – Cut tortillas in half and make smaller versions, perfect for when you want to pretend you’re being portion-controlled at gatherings.
Additional Things to Serve With This Dish
These flautas are basically begging for some delicious sidekicks to round out your Mexican feast.
- Mexican rice and refried beans – The classic combo that never gets old, because sometimes you just need those comforting carbs and protein to soak up all that crispy goodness.
- Fresh guacamole and pico de gallo – Cool, creamy avocado and bright, chunky salsa provide the perfect contrast to hot, crunchy flautas, plus they add those fresh flavors your taste buds are craving.
- Mexican street corn (elote) – Grilled corn slathered with mayo, cheese, and chili powder brings that smoky, tangy element that pairs beautifully with chicken.
- Simple green salad with lime vinaigrette – Something light and acidic cuts through the richness, and honestly, it makes you feel slightly better about eating fried food.
- Pickled jalapeños and onions – The sharp, vinegary bite wakes up your palate between bites, especially when things start getting a little heavy.
- Cilantro lime rice – If regular Mexican rice feels too predictable, this herb-packed version adds a fresh twist that complements the chicken filling perfectly.
Cooking Tips & Tricks (Chef’s Notes)
Getting these flautas just right takes a few insider tricks that’ll save you from the kitchen disasters I’ve definitely witnessed happen to other people.
- Don’t skip the tortilla softening step – Yeah, it feels like extra work, but trust me, cold tortillas will crack faster than your patience when they’re being difficult, and nobody wants filling exploding everywhere in hot oil.
- Keep that filling thick and dry – If your chicken mixture is too wet, it’ll make the tortillas soggy and they won’t stay rolled, plus wet filling plus hot oil equals a splattering mess that’ll have you doing the hot-oil dance.
- Roll them tight but not crazy tight – You want them snug enough that they won’t unroll in the oil, but if you’re squeezing them like you’re mad at them, the filling will squirt out the ends.
- Toothpicks are your friends – Secure each flauta with a toothpick through the seam if you’re feeling nervous about them staying together, just remember to warn people before they bite down.
- Oil temperature matters more than you think – Too hot and the outside burns before the inside heats through, too cool and they’ll absorb oil like little greasy sponges, so aim for that sweet spot where a drop of water sizzles immediately.
- Work in small batches – I know you want to get them all done quickly, but crowding the pan drops the oil temperature and makes everything soggy and sad.
- Double drain method – First on paper towels to catch the initial oil, then transfer to a wire rack so they stay crispy instead of sitting in their own grease.
Nutritional Facts
This hearty Mexican dish packs substantial protein from the chicken while the corn tortillas provide complex carbohydrates and fiber.
- Calories per serving: Approximately 385-420 calories (based on 6 servings)
- Protein: 28-32 grams from the 2.5 lbs of chicken, making this a protein-rich meal
- Carbohydrates: 22-25 grams primarily from corn tortillas and small amounts from vegetables
- Fat: 18-24 grams from frying oil, lard/shortening, and sour cream topping
- Fiber: 3-4 grams from corn tortillas and vegetables
- Sodium: 520-580 mg mainly from added salt and canned chilies
- Calcium: 150-180 mg from corn tortillas (lime-treated) and sour cream
- Iron: 2-3 mg from chicken and corn tortillas
- Vitamin C: 8-12 mg from green chilies and onions
- Saturated fat: 6-8 grams from lard, frying oil, and sour cream
- Cholesterol: 85-95 mg from chicken and sour cream
- Potassium: 380-450 mg from chicken, potatoes in some variations, and vegetables
Fun “Did You Know?”
Did you know that flautas get their name from the Spanish word for “flute” because of their rolled, cylindrical shape? I find it fascinating how this simple visual connection created such a memorable name.
Traditional flautas originated in Mexico’s central regions, where cooks needed creative ways to use leftover meat. They’re often confused with taquitos, but flautas are typically larger and made with flour tortillas, while taquitos use corn tortillas.
In some Mexican states, street vendors still make them fresh daily, serving them with different regional salsas that reflect local tastes and available ingredients.
