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Crispy Flautas (Chicken or Beef)

Crispy flautas made with shredded chicken or beef, jalapeños, and cheddar rolled in flour tortillas, then fried until golden and crunchy. The rolled tortillas show filling at the ends for an extra-crisp, appetizing presentation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. In a mixing bowl, combine the shredded cooked chicken or beef with diced jalapeños, chopped cilantro, salt, and pepper until evenly mixed.
  2. Check seasoning by tasting a small pinch and adjust with more salt and pepper if needed.
Assemble the flautas
  1. Lay the flour tortillas flat and place about 2 tablespoons of the filling plus 1 tablespoon shredded cheddar in the center of each tortilla.
  2. Roll tightly, tucking in the sides so the filling is contained, and secure with a toothpick if needed.
Fry until crisp
  1. Heat the vegetable oil in a Dutch oven to 350°F.
  2. Fry the flautas in batches until golden and crispy, about 2 minutes per side, flipping carefully partway through.
  3. Drain the fried flautas on paper towels.
Serve
  1. Serve immediately with sour cream, salsa, and guacamole on the side.

Notes

For the crispiest texture, keep the oil at a steady 350°F and avoid overcrowding the Dutch oven so the temperature doesn’t drop. Store leftovers covered in the refrigerator up to 3 days; reheat in a hot oven or air fryer for best crisping (freezing is not recommended because tortillas can soften). If you want a lighter option, use an oil sprayer/air-fryer method for frying-style crunch, but expect less browning than deep-frying.