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Flautas

Crispy flautas with shredded chicken or beef are fried until golden-brown and rolled tightly with cheese and jalapeños visible at the ends. This method makes crunchy tortillas that stay crisp right after frying and plating with sour cream, salsa, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling and assembly
  • 2 cup shredded cooked chicken or beef
  • 12 flour tortillas
  • 1 cup shredded cheddar cheese
  • 0.5 cup diced jalapeños
  • 0.25 cup cilantro, chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 2 cup vegetable oil for frying
  • 1 sour cream for serving
  • 1 salsa for serving
  • 1 guacamole for serving

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Stir the shredded chicken or beef with diced jalapeños, chopped cilantro, salt, and pepper until evenly combined.
  2. Taste and adjust with more salt and pepper as needed so the filling is well seasoned.
Fill and roll the tortillas
  1. Lay the flour tortillas out and place about 2 tablespoons of filling and 1 tablespoon shredded cheddar cheese in the center of each.
  2. Roll tightly, tucking in the sides, and secure with a toothpick if needed so the filling stays contained.
  3. Arrange the rolled flautas seam-side down so they hold their shape while the oil heats.
Fry until crispy
  1. Heat vegetable oil in a Dutch oven to 350°F.
  2. Fry the flautas in batches for about 2 minutes per side, until they are golden and crispy.
  3. Drain the flautas on paper towels to remove excess oil and keep them crisp.
Serve
  1. Serve immediately with sour cream, salsa, and guacamole on the side for dipping.

Notes

For the crispiest result, roll tightly and fry in small batches so the oil temperature stays near 350°F. Store leftovers covered in the refrigerator up to 3 days; re-crisp in a 400°F oven for 5–8 minutes (not in the microwave). For a lighter option, you can use an air fryer, but the tortillas may be less crisp than deep-fried.