Can I make chicken flautas ahead of time?

Yes. Assemble flautas up to 4 hours ahead and refrigerate, or freeze for up to 2 months. Fry from frozen, adding 1–2 minutes to cooking time.

What's the best oil for frying flautas?

Vegetable oil, canola oil, or peanut oil work best due to their high smoke points. Heat to 350–375°F for even browning without burning.

How do I keep flautas crispy after frying?

Drain on paper towels immediately after frying. Serve within 30 minutes for maximum crispness, or reheat in a 350°F oven for 5–8 minutes.

Can I bake flautas instead of frying?

Yes. Brush assembled flautas with oil and bake at 400°F for 20–25 minutes until golden. They won't be as crispy as fried but are a lighter option.

What can I serve with chicken flautas?

Serve with homemade salsa, sour cream, guacamole, Mexican rice, refried beans, or a simple green salad.

Crispy Chicken Flautas with Homemade Salsa

Name: Crispy Chicken Flautas with Homemade Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 2 medium russet potatoes, finely diced; 1/2 medium white onion, finely diced; 1 tsp garlic salt; 1/2 tsp black pepper; 3 cups shredded rotisserie chicken; 2 roma tomatoes, diced; 1 tbsp chicken bouillon powder; 1/2 cup chicken broth; 1/4 cup fresh cilantro, chopped; 2 roma tomatoes; 3 tomatillos; 2 serrano peppers; 1 habanero pepper; 1 small wedge white onion; 2 cloves garlic; salt, to taste; 1/4 cup water; 1 tbsp vegetable oil; 24 corn tortillas; 3 cups vegetable oil, for frying; toothpicks, as needed

CookOSBeta

Crispy Chicken Flautas with Homemade Salsa | CookOS

Ingredients

1 tbsp vegetable oil
2 medium russet potatoes, finely diced
1/2 medium white onion, finely diced
1 tsp garlic salt
1/2 tsp black pepper
3 cups shredded rotisserie chicken
2 roma tomatoes, diced
1 tbsp chicken bouillon powder
1/2 cup chicken broth
1/4 cup fresh cilantro, chopped
2 roma tomatoes
3 tomatillos
2 serrano peppers
1 habanero pepperoptional
1 small wedge white onion
2 cloves garlic
salt, to taste
1/4 cup water
1 tbsp vegetable oil
24 corn tortillas
3 cups vegetable oil, for frying
toothpicks, as neededoptional

22 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
To make the filling, heat 1 tbsp of oil in a large pan over medium heat.
2
Add the diced potatoes and onion to the pan.
3
Season with garlic salt and black pepper, mix, and cook for 5 minutes, or until the potatoes are tender.
4
Add the shredded rotisserie chicken, diced roma tomatoes, and chicken bouillon powder. Mix well.
5
Cook for about 3 minutes, stirring occasionally.
6
Pour in the chicken broth, then add the chopped cilantro. Stir to combine.
7
Remove the filling from the heat and set it aside to cool down.
8
To make the salsa, place 2 roma tomatoes, 3 tomatillos, 2 serrano peppers, and 1 optional habanero pepper in a small saucepan.
9
Cover the vegetables with water, place over medium-high heat, and bring to a boil.
10
Once boiled, transfer the vegetables to a blender. Add a small wedge of onion, 2 garlic cloves, salt, and a little water.
11
Blend until the salsa is smooth.
12
Dry the saucepan, add 1 tbsp of oil, and heat over medium heat. Carefully pour the blended salsa into the hot oil.
13
Bring the salsa to a simmer, then reduce the heat to medium-low and let it simmer for about 3 minutes. Set aside.
14
To assemble the flautas, warm the corn tortillas in a comal or microwave to make them pliable.
15
Place a spoonful of the chicken filling in the center of a tortilla and roll it up tightly. Secure with a toothpick if necessary.
16
In a deep pan, heat about 3 cups of oil for frying over medium-high heat.
17
Carefully place the flautas in the hot oil, seam-side down. Fry until golden brown and crispy on all sides, flipping as needed.
18
Once one side is golden, you can remove the toothpick as the flauta will hold its shape.
19
Remove the fried flautas from the oil and let them drain on a wire rack or paper towels.
20
Serve the flautas with the homemade salsa and your favorite toppings like shredded lettuce, diced tomatoes, crumbled cheese, and crema.