Crispy Chicken Flautas | Easy Rotisserie Chicken Flautas

Crispy Chicken Flautas | Easy Rotisserie Chicken Flautas

These crispy chicken flautas are packed with seasoned rotisserie chicken, rolled in corn tortillas, and fried until perfectly golden and crunchy. Using rotisserie chicken makes the filling incredibly easy, but we’re adding plenty of seasoning, tomato sauce, and sautéed onion so there’s no shortage of flavor.

I topped mine with salsa aguacate, shredded lettuce, diced tomatoes, Mexican crema, and cotija cheese. These are perfect for an easy dinner, party food, or anytime you’re craving crispy homemade flautas!

Ingredients

For the Chicken Filling

3–4 tablespoons oil

1/2 onion, diced

2 1/2 pounds rotisserie chicken, deboned and shredded

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons ground cumin

1 1/2–2 teaspoons salt, or to taste

1 1/2–2 teaspoons black pepper, or to taste

1/4 cup water, if needed for deglazing

1 (8-ounce) can tomato sauce

About 2 ounces water (roughly 1/4 of the tomato sauce can)

For the Flautas

About 25 corn tortillas

Oil for frying, enough for about 1/4 inch in the skillet

For Serving

Salsa aguacate

Shredded lettuce

Diced tomato

Mexican crema

Cotija cheese

Instructions

Heat 3–4 tablespoons of oil in a large skillet over medium to medium-high heat, keeping it closer to medium.

Add the diced onion and sauté until it becomes translucent and begins to lightly caramelize.

Add the shredded rotisserie chicken and cook until the chicken is heated through.

Season with chili powder, garlic powder, onion powder, cumin, salt, and black pepper. Mix everything together really well so the chicken is evenly coated with all of those spices.

If the chicken begins sticking to the bottom of the skillet, add about 1/4 cup of water. Stir well and scrape the bottom of the skillet to loosen all of that flavorful fond.

Pour in the 8-ounce can of tomato sauce. Fill the empty tomato sauce can about 1/4 of the way with water, swirl it around to get the remaining sauce, and pour that into the skillet as well.

Mix everything together and cook for another 2 minutes, or until the chicken is completely heated through and the sauce has incorporated into the filling. Remove from the heat.

Wrap approximately 25 corn tortillas in paper towels and microwave for about 1 1/2 minutes. Flip the stack and microwave for another 30 seconds. You want the tortillas warm and pliable so they don't crack while you're rolling your flautas.

Meanwhile, heat about 1/4 inch of oil in a separate skillet.

Place approximately 4 tablespoons of chicken filling onto each warm tortilla. Roll the tortilla tightly around the filling and place it seam-side down while you finish rolling the rest.

Working in batches of about 5–6 flautas, carefully place them into the hot oil seam-side down.

Fry for approximately 1–1 1/2 minutes on the first side. Flip and continue frying for another 1–1 1/2 minutes, or until the flautas are crispy and golden brown all the way around.

Remove them from the oil and place them on a paper towel-lined plate to drain off the excess oil.

Once drained, plate them up and add your favorite toppings. I served mine with salsa aguacate, shredded lettuce, diced tomato, Mexican crema, and cotija cheese.

Serve them hot and enjoy!

Yield: Approximately 25 flautas