Cheesy Chicken Flautas
Cheesy Chicken Flautas
Ingredients
For the Cheesy Chicken Filling
- 2 pounds chicken, shredded (from boiled chicken or 1 whole rotisserie chicken)
- 1/2 small onion, diced
- 2 small tomatoes, diced
- 2 cups mozzarella cheese, shredded
- 1/4 cup chicken broth, or water, as needed
- 1 teaspoon Goya Adobo seasoning, or to taste
- 1/2 teaspoon salt, or to taste
For Assembly and Cooking
- 12 tortillas, corn or flour, about 6-inch
- 1/4 cup vegetable oil, for pan-frying, or as needed
- 6 wooden toothpicks, optional, as needed
For Serving (Optional)
- 2 tablespoons mayonnaise
- 2 tablespoons crema
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup pickled red onions
- 1/4 cup salsa
- 1 cup rice, cooked
- 1 cup refried beans
Instructions
- 1
If starting with raw chicken, boil the chicken until cooked through, then shred it. If using a rotisserie chicken, simply shred the meat from the bone.
⏱️ 10 min
- 2
In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and diced tomatoes. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
⏱️ 7 min
- 3
Add the shredded chicken to the skillet with the sautéed vegetables. Stir to combine. Season the mixture with Goya Adobo seasoning and salt, adjusting to your taste.
⏱️ 3 min
- 4
Pour in the chicken broth (or water) if the mixture appears too dry. Add the shredded mozzarella cheese. Stir continuously until the cheese melts and is well combined with the chicken and vegetables, creating a moist and creamy filling.
⏱️ 5 min
- 5
Warm the tortillas to make them pliable. You can do this by heating them on a comal or dry skillet for a few seconds per side, or by microwaving about 10 tortillas at a time for approximately 1 minute until soft.
⏱️ 5 min
- 6
Place a spoonful of the chicken and cheese mixture onto one end of a warm tortilla. Roll the tortilla up tightly. If needed, secure the roll with a wooden toothpick to prevent it from unraveling.
⏱️ 10 min
- 7
To pan-fry: Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat. Carefully place the rolled flautas seam-side down in the hot oil. Cook for 3-5 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan. Alternatively, flautas can be baked at 400°F (200°C) for 15-20 minutes or air-fried at 375°F (190°C) for 10-12 minutes, flipping halfway.
⏱️ 15 min
- 8
Remove cooked flautas from the skillet and place them on a paper towel-lined plate to drain any excess oil. If using toothpicks, carefully remove them before serving.
⏱️ 2 min
- 9
Serve the cheesy chicken flautas immediately with your favorite toppings and sides, such as mayonnaise or crema, shredded lettuce, diced tomatoes, pickled red onions, salsa, rice, and refried beans.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Flautas
For the Cheesy Chicken Filling
- 2 pounds chicken, shredded (from boiled chicken or 1 whole rotisserie chicken)
- 1/2 small onion, diced
- 2 small tomatoes, diced
- 2 cups mozzarella cheese, shredded
- 1/4 cup chicken broth, or water, as needed
- 1 teaspoon Goya Adobo seasoning, or to taste
- 1/2 teaspoon salt, or to taste
For Assembly and Cooking
- 12 tortillas, corn or flour, about 6-inch
- 1/4 cup vegetable oil, for pan-frying, or as needed
- 6 wooden toothpicks, optional, as needed
For Serving (Optional)
- 2 tablespoons mayonnaise
- 2 tablespoons crema
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup pickled red onions
- 1/4 cup salsa
- 1 cup rice, cooked
- 1 cup refried beans
Instructions
- 1
If starting with raw chicken, boil the chicken until cooked through, then shred it. If using a rotisserie chicken, simply shred the meat from the bone.
⏱️ 10 min - 2
In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and diced tomatoes. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
⏱️ 7 min - 3
Add the shredded chicken to the skillet with the sautéed vegetables. Stir to combine. Season the mixture with Goya Adobo seasoning and salt, adjusting to your taste.
⏱️ 3 min - 4
Pour in the chicken broth (or water) if the mixture appears too dry. Add the shredded mozzarella cheese. Stir continuously until the cheese melts and is well combined with the chicken and vegetables, creating a moist and creamy filling.
⏱️ 5 min - 5
Warm the tortillas to make them pliable. You can do this by heating them on a comal or dry skillet for a few seconds per side, or by microwaving about 10 tortillas at a time for approximately 1 minute until soft.
⏱️ 5 min - 6
Place a spoonful of the chicken and cheese mixture onto one end of a warm tortilla. Roll the tortilla up tightly. If needed, secure the roll with a wooden toothpick to prevent it from unraveling.
⏱️ 10 min - 7
To pan-fry: Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat. Carefully place the rolled flautas seam-side down in the hot oil. Cook for 3-5 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan. Alternatively, flautas can be baked at 400°F (200°C) for 15-20 minutes or air-fried at 375°F (190°C) for 10-12 minutes, flipping halfway.
⏱️ 15 min - 8
Remove cooked flautas from the skillet and place them on a paper towel-lined plate to drain any excess oil. If using toothpicks, carefully remove them before serving.
⏱️ 2 min - 9
Serve the cheesy chicken flautas immediately with your favorite toppings and sides, such as mayonnaise or crema, shredded lettuce, diced tomatoes, pickled red onions, salsa, rice, and refried beans.
⏱️ 3 min