Craving a satisfying crunch with a flavorful filling? These Crispy Chicken Flautas are the answer! Flautas, also known as taquitos, are a classic Mexican dish that’s easy to love, but sometimes challenging to perfect. We’ve all been there – eagerly biting into what looks like a golden-brown masterpiece only to be met with a soggy, disappointing texture. But fear not! This recipe reveals the simple, yet ingenious secret to achieving unbelievably crispy chicken flautas every single time.
Why You’ll Love These Crispy Chicken Flautas
These aren’t just any flautas; they’re destined to become your new go-to recipe. Here’s why:
- Unbeatable Crispiness: Say goodbye to soggy flautas forever!
- Flavor Explosion: A savory chicken filling bursting with authentic Mexican spices.
- Easy to Customize: Adapt the filling to your liking with your favorite ingredients.
- Perfect for Any Occasion: From weeknight dinners to casual gatherings, these flautas are always a hit.
Gathering Your Ingredients for Crispy Chicken Flautas
Before we dive into the step-by-step instructions, let’s talk about the ingredients. The magic of these flautas lies in the combination of textures and flavors, so selecting quality ingredients is key. We’re aiming for a harmonious blend of savory, slightly spicy, and cheesy goodness. A lot of these ingredients are essential to making your food not only good, but great. If you need side ideas for your flautas, maybe check out our recipe for Golden Vegetable Rice Pilaf! So, let’s get started!
- Corn Tortillas: The foundation of our flautas. We’re using corn tortillas for their authentic flavor and ability to crisp up beautifully. Look for tortillas that are pliable and haven’t started to dry out. You’ll need about 12.
- Cooked Shredded Chicken: The protein powerhouse! You can use leftover rotisserie chicken, poached chicken, or even canned chicken (drained well). About 2 cups of shredded chicken are needed.
- Salsa: Adds moisture, flavor, and a touch of heat to the filling. Use your favorite store-bought or homemade salsa. Choose a mild, medium, or hot salsa depending on your spice preference, aiming for about 1/2 cup.
- Shredded Cheddar Cheese: Contributes to the creamy, melty texture of the filling. Feel free to substitute with Monterey Jack, Colby Jack, or a Mexican cheese blend. We’re looking for about 1/4 cup.
- Vegetable Oil: For frying to golden perfection. You can also use canola oil or peanut oil. You’ll need enough to fill your skillet about 1/2 inch deep.
- Chicken Broth: This is the secret ingredient! Warming the tortillas in chicken broth makes them pliable and prevents cracking. 1 cup of chicken broth is needed.
- Chili Powder: Adds depth and warmth to the chicken filling. Use about 1 tablespoon.
- Cumin: Another essential spice for that authentic Mexican flavor. You’ll need about 1 teaspoon.
- Salt and Pepper: To taste, enhancing all the other flavors.
Crafting Your Crispy Chicken Flautas: Step-by-Step
Ready to transform these simple ingredients into crispy, flavorful flautas? Don’t be intimidated! The process is straightforward, and the “never soggy” secret will ensure success. The secret is dipping the tortillas in chicken broth before wrapping them. Now, let’s begin!
- Prepare the Flavorful Chicken Filling: In a medium-sized bowl, combine the 2 cups of cooked shredded chicken, 1/2 cup of salsa, 1/4 cup of shredded cheddar cheese, 1 tablespoon of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Mix everything well until thoroughly combined. This ensures that every bite is packed with deliciousness.
- Warm the Chicken Broth (The Soggy-Proof Secret!): In a skillet or shallow pan, warm 1 cup of chicken broth over medium heat. You want it to be warm, but not boiling. This is the key to pliable tortillas.
- Soften the Tortillas: This step is crucial for preventing the tortillas from cracking when you roll them. Dip each corn tortilla into the warm chicken broth for just a few seconds on each side. Don’t soak them! Just a quick dip is all you need to make them pliable.
- Assemble the Flautas: Lay the softened tortilla on a flat surface. Place about 2 tablespoons of the chicken mixture down the center of the tortilla, leaving a little space at the ends.
- Roll ‘Em Up Tight: Tightly roll up the tortilla around the filling. Secure the rolled flauta with a toothpick to prevent it from unraveling during frying. Repeat steps 3-5 with the remaining tortillas and filling.
- Heat the Oil for Frying: Pour about 1/2 inch of vegetable oil into a large skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for optimal crispiness. If you don’t have a thermometer, you can test the oil by dropping a small piece of tortilla into it; it should sizzle immediately and turn golden brown in about 30 seconds.
- Fry to Golden Perfection: Carefully place the flautas in the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and deliciously crispy. Be sure not to overcrowd the pan. Work in batches to maintain the oil temperature.
- Drain the Excess Oil: Remove the golden-brown flautas from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help them stay crispy.
- Serve and Enjoy Immediately: Remove the toothpicks before serving. Serve your crispy chicken flautas immediately with your favorite dipping sauce, such as sour cream, guacamole, or more salsa.
Tips for Perfect Crispy Chicken Flautas Every Time
Want to ensure your flautas are a resounding success? Here are a few extra tips and tricks to keep in mind:
- Don’t Overfill the Tortillas: Too much filling can make the flautas difficult to roll and more prone to cracking. Stick to about 2 tablespoons per tortilla.
- Keep the Oil Temperature Consistent: Maintaining the correct oil temperature is crucial for achieving the perfect crispiness. If the oil is too hot, the flautas will brown too quickly on the outside and may not cook through properly. If the oil is not hot enough, they will absorb too much oil and become soggy.
- Fry in Batches: Overcrowding the pan will lower the oil temperature and result in less crispy flautas. Work in batches to ensure even cooking.
- Spice it Up (or Tone it Down): Adjust the amount of chili powder and salsa to suit your spice preference. For a milder flavor, use a mild salsa and reduce the amount of chili powder. For a spicier kick, use a hot salsa or add a pinch of cayenne pepper to the filling. Speaking of spices, if you have an Instant Pot, you may want to try some Creamy Spiced Potatoes!
- Storage: While best enjoyed immediately, leftover flautas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. Reheating in the oven is recommended for maintaining crispiness.
What to Serve With Crispy Chicken Flautas
These crispy chicken flautas are delicious on their own, but they’re even better when served with complementary sides. Consider these options for a complete and satisfying meal:
- Guacamole and Sour Cream: Classic dipping sauces that add creaminess and flavor.
- Salsa: Serve with a variety of salsas, such as pico de gallo, salsa verde, or your favorite homemade salsa.
- Mexican Rice: A flavorful and filling side dish that pairs perfectly with flautas.
- Refried Beans: Another classic Mexican side dish that adds protein and fiber to the meal.
- A Simple Salad: A light and refreshing salad can balance out the richness of the flautas. Try a simple salad with lettuce, tomatoes, onions, and a lime vinaigrette.
Your Crispy Chicken Flautas Questions Answered (FAQ)
Can I bake these flautas instead of frying them?
Yes, you can! While frying yields the crispiest results, baking is a healthier alternative. Preheat your oven to 400°F (200°C). Place the rolled flautas on a baking sheet lined with parchment paper. Lightly brush them with oil and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional for flautas, you can use flour tortillas if you prefer. Keep in mind that flour tortillas will not get as crispy as corn tortillas. Also, you may not need to use the chicken broth if using flour tortillas. They tend to be a little more pliable to begin with.
Can I make these flautas ahead of time?
Yes, you can assemble the flautas ahead of time and store them in the refrigerator for up to 24 hours before frying. This is a great option for meal prepping or when entertaining guests. Just be sure to keep them covered to prevent the tortillas from drying out.
What kind of chicken is best for flautas?
You can use any kind of cooked chicken you like! Rotisserie chicken is a convenient and flavorful option. Poached chicken is another good choice, as it’s moist and tender. You can even use canned chicken (drained well), though it won’t be as flavorful as fresh chicken. If you’re using leftover chicken, make sure it’s not too dry. If it is, you can add a little extra salsa to the filling to moisten it up.
Enjoy Your Homemade Crispy Chicken Flautas!
There you have it – the secret to perfectly crispy chicken flautas, every single time! This recipe is all about simple ingredients, straightforward techniques, and that one crucial step that prevents sogginess. Now it’s your turn to create some crispy, flavorful magic in your own kitchen. Don’t forget to leave a comment below and let us know how your flautas turned out. And be sure to share this recipe with your friends and family who love Mexican food!
Crispy Chicken Flautas (Never Soggy Secret)
Ingredients
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 1/2 cup salsa
- 1/4 cup shredded cheddar cheese
- Vegetable oil for frying
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions
- In a bowl, combine the shredded chicken, salsa, cheddar cheese, chili powder, cumin, salt, and pepper.
- Warm the chicken broth in a skillet over medium heat.
- Dip each tortilla into the warm chicken broth for just a few seconds to soften. This is the secret to preventing cracking and creating a perfectly pliable tortilla.
- Lay the softened tortilla on a flat surface and place about 2 tablespoons of the chicken mixture down the center.
- Tightly roll up the tortilla and secure it with a toothpick.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the flautas in the hot oil, seam-side down, and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the flautas from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving. Serve immediately with your favorite dipping sauce.