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These chipotle chicken flautas are a simple, crowd-pleasing recipe made with shredded chicken, cream cheese, and smoky chipotle flavor, all rolled into corn tortillas and cooked until perfectly crispy.
Easy to prepare and packed with bold flavor, they’re perfect for weeknight dinners or entertaining. I love serving it with homemade guacamole, pico de Gallo, and queso fundido!
Table of Contents
Whenever I grab a rotisserie chicken and have leftovers, my first thought is how to use it up. You can definitely cook your own chicken, but using store-bought saves so much time. This recipe is basically foolproof.
I tried it with both corn and flour tortillas, and honestly, I think I liked the flour tortillas more.
What are Flautas?
Flautas are rolled tortillas filled with something like shredded chicken or beef, then fried until crispy. They’re usually made with corn tortillas and have that crunchy, golden outside.
You’ll see them served with toppings like salsa, sour cream, guac, or cheese for dipping at most Mexican and Tex-Mex restaurants, but today we’re making them at home 🙂
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – Any shredded white meat works. You can use rotisserie chicken, leftovers from a chicken dinner, or just boil some chicken breasts and shred them if that’s what you have on hand.
- Salsa – Use a good-quality salsa. You’ll mix it into the chicken and serve it on the side for dipping, so make sure it’s one you really love.
- Cream Cheese – Make sure it’s softened so it mixes easily into the chicken.
- Chipotle pepper in adobo sauce – You’ll need one chipotle pepper along with a bit of the sauce it comes in. You can usually find it in the Hispanic section of your local grocery store.
- Tortillas – Corn or flour tortillas work. If using corn tortillas, wrap tortillas in a damp paper towel and microwave for 30–45 seconds so they don’t fall apart while you roll them.
TOP TIPS
- Don’t overfill the tortillas or the filling will spill out as they fry. You can also secure them with a toothpick to keep everything in place.
- Make sure to roll them tightly!
- Once you’re done preparing the chicken mixture, taste it and adjust the seasoning with salt and pepper if needed.
- Fry for about 2 minutes per side in 350°F vegetable or canola oil.
What to serve with flautas
Mexican rice and refried beans are perfect alongside, especially with some guacamole. Add a frozen strawberry margarita and you’ve got yourself a fiesta!
Leftovers…
Let the flautas cool completely, then store them in an airtight container in the fridge for up to 3–4 days. For best results, reheat them in the oven or air fryer at 375°F until crispy again.
To freeze, place rolled (uncooked or cooked) flautas on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 2–3 months. Cook or reheat straight from frozen until hot and crispy.
Tried these chipotle chicken flautas? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Chipotle Chicken Flautas
Ingredients
- 3 cups shredded chicken
- 1 4-ounce can diced green chiles
- 4 ounces cream cheese, softened
- 1 chipotle pepper, minced + 1/4 cup chipotle sauce, from a can of chipotles in adobo
- 1/4 cup salsa, red or green
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 1/2 lime , juiced
- 2 cups mozzarella cheese
- Salt and pepper, to taste
- 12-14 6-inch corn tortillas, or flour tortillas
- 3 cups vegetable or canola oil for frying
- Optional toppings: shredded lettuce, pico de gallo, cheese, sour cream, guacamole, chopped cilantro, lime wedges
Instructions
- In a large bowl, combine the chicken, diced green chilies, cream cheese, chipotle pepper and sauce, lime juice, salsa, cumin, garlic powder, salt, and pepper. Stir well to combine. Taste and adjust seasonings. Set aside.
- Heat 3 cups of oil in a medium skillet over medium-high heat.
- Wrap the tortillas in two damp paper towels and set on a microwave-safe plate. Microwave for 60 seconds, flipping halfway.
- Place about 2 tablespoons of the chicken filling on the bottom third of the tortilla along with about 1-2 tbsp of mozzarella cheese. Roll upwards to close and seal with a toothpick. Set aside.
- Repeat with remaining tortillas.
- Once the oil temperature is between 350°-375°F, place 3-5 flautas in the oil. Cook for 2 minutes per side, until flautas are golden and crisp. You may need to adjust the heat to keep the temperature consistent.
- Transfer to a wire rack set over a paper towel-lined baking sheet to drain excess grease. Repeat until all flautas have been fried. Remove the toothpicks. Serve with desired toppings.
Notes
- Don’t overfill the tortillas or the filling will spill out as they fry. You can also secure them with a toothpick to keep everything in place.
- Make sure to roll them tightly!
- Once you’re done preparing the chicken mixture, taste it and adjust the seasoning with salt and pepper if needed.
- Fry for about 2 minutes per side in 350°F vegetable or canola oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
