Homemade Chicken flautas with a crispy, pan-fried flour tortilla shell, sauteed onions, and tasty shredded chicken filling topped with cilantro, sour cream, or guacamole.
Chicken flautas are one of my favorite things to order at a Mexican restaurant. The crispy tortilla shell is what I love the most!
What is the difference between a flauta and taquito?
One is the size difference. Taquitos are smaller, but most importantly, they are made with a corn tortilla. Flautas, Spanish for flute, are made with a larger flour tortilla shell and have more filling.
They are a huge hit!
I decided it was time to try making them at home and realized it’s easy and quick! It actually took me more time trying to decide if I wanted beef or chicken, but this seasoned chicken really won me over.
My little nieces tried these chicken flautas and have been asking when I’m going to make it again for them.
Big or small, it feeds all.
Don’t be alarmed by how much chicken I have in the pan. I make larger quantities for my family, but you can easily alter this to feed less if you need to. But that is one of the great things about this recipe – this can easily feed a large family and it’s not as costly as going out to the restaurant!
Ingredients for Homemade Chicken Flautas
- Chicken Breasts or Shredded Chicken
- Shredded Cheddar Jack Cheese
- Small Onion
- Ground Coriander
- Ground Cumin
- Achiote Powder (Ground Annatto Seeds); Can be substituted with Turmeric if unavailable
- Garlic Powder
- Onion Powder
- Black Pepper
- Olive Oil
- Flour Tortillas
- Sour Cream
- Pico de gallo
How to Cook Homemade Chicken Flautas
One of my favorite smells of all time is onion cooking over the stove. I can smell it now just by looking at this photo.
- Slice your onion into thin strips and heat olive oil over the stove. Once the pan is hot, cook the onion until they begin to brown. The onion is going to be part of your filling in your flautas.
- After your onion cooks, remove it from the pan. In the same pan, add olive oil, and then add your chicken breasts. Cook them until no longer pink the center and browned on the outside, about 5-7 minutes.
- This is my favorite part. If you have bear paws, use them for this step! If not, you can definitely use forks, but the bear paws are way more fun! Shred your chicken until there’s no more shredding to be done.
- Once the fun is over and the chicken is shredded, add in all your seasonings and coat the chicken. Next, mix in your cooked onion.
- Now you’ll become a flauta making machine. I set up my station like this picture to make it easy to put them in the pan.
- Add your chicken/onion mixture to a flat tortilla shell, sprinkle cheese on top, and then roll the tortilla. Don’t overfill and be sure to leave the ends open.
- When you place it in the hot pan, put the seam side of the tortilla face DOWN. This will cook it closed so when you flip them it doesn’t come apart, leaving all your filling in the pan.
- Cook each tortilla 2-3 minutes until they get that nice golden brown color.
Try these other delicious dishes!
- Chicken Cordon Bleu Wraps
- Chicken-Stuffed Poblano Peppers
- Easy Chicken Flautas
- Fish Tacos with Spicy Slaw
- Grilled Marinated Flank Steak with Chimichurri
- Mexican Black Beans
- Spinach Stuffed Chicken