This is a one-pan chicken flautas recipe, or flautas de pollo, made with a crispy, pan-fried flour tortilla shell filled with sautéed onions and tasty shredded chicken filling topped with pico de gallo, 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 are chicken flautas?
Flautas, Spanish for flute, are made with a larger flour tortilla shell and are typically filled with peppers, onions, and shredded meat.
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.
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.
These flautas can easily feed a large family and it’s not as costly as going out to the restaurant.
Ingredients for One-Pan Chicken Flautas
- Chicken Breasts or Shredded Chicken (like in my Instant Pot frozen shredded chicken recipe)
- Shredded Cheddar Jack Cheese
- Small Onion
- Ground Coriander
- Ground Cumin
- Achiote Powder (Ground Annatto Seeds); Can be substituted with Turmeric if unavailable
- Oregano
- Garlic Powder
- Salt
- Onion Powder
- Black Pepper
- Olive Oil
- Flour Tortillas
Toppings
- Sour Cream
- Pico de gallo
- Guacamole
How to Make Chicken Flautas
- Slice onion into thin strips and heat olive oil over the stove. Once the pan is hot, cook the onion until they begin to brown, about 5-7 minutes, and then set aside.
- Pat chicken breasts dry and season with salt.
- In the same pan, add olive oil, and then add chicken breasts. Cook them until no longer pink in the center and browned on the outside, about 5-7 minutes.
- If you have bear paws, use them for this step! If not, 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 the seasonings, and onion, then stir.
- Add the 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.
- Heat 2 teaspoons more in the same pan. Place each flauta seam side down into the pan.
- Cook each one 2-3 minutes until they get that nice golden brown color.
Toppings
You can choose to serve them with pico de gallo (I have a recipe for in my Instant pot street-style beef tacos), sour cream, salsa, Mexican black beans, or guacamole.
Try these other delicious dishes!
- Chorizo Queso with Flour Tortilla Chips
- Corn and Black Bean Salsa
- Mexican Black Beans
- Mexican Street Corn in a Cup
- Sheet Pan Chicken Fajitas
Enjoy!
One-Pan Chicken Flautas
Ingredients
- 1 lb Chicken Breasts
- ½ cup Shredded Cheddar Jack Cheese
- 1 Small Onion, sliced into thin strips
- 1 tablespoon Ground Coriander
- 1 tablespoon Ground Cumin
- 1 tablespoon Achiote Powder, Ground Annatto Seeds; Can be substituted with Turmeric if unavailable
- 1 tablespoon Oregano
- 1 tablespoon Garlic Powder
- 2 teaspoon Salt
- 2 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- Olive Oil
- Flour Tortillas
Toppings
- Sour Cream
- Pico de gallo
- Guacamole
- Lettuce
- Tomato
Instructions
- Rinse and cut onion into thin strips. Heat large pan over medium-high heat with 1 teaspoon olive oil. Once pan is hot, add onion and cook until it begins to brown, about 5-7 minutes. Set onion aside.
- Pat chicken breasts dry and season with salt. Using the same pan, add 1 teaspoon olive oil and cook chicken breasts until the center is no longer pink and each side is a golden brown, about 5-7 minutes.
- Place cooked chicken into another mixing bowl. Shred chicken and add all seasonings. Mix well, then add the cooked onion.
- Begin filling flour tortillas with chicken and onion mixture, sprinkle with cheese, and then roll shell closed.
- Heat previously used pan over medium-high heat and add 1-2 teaspoon olive oil. Working in batches, place filled tortillas seam side down into pan and cook until browned on each side, about 2-3 minutes each. Be careful when turning so that filling does not fall out.
- Once flautas are cooked, top with sour cream, pico de gallo, or guacamole.
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