Shredded Chicken and Cheese Flautas
Soft shredded chicken wrapped in flour or corn tortillas with melted cheese, then fried or baked until crisp. This recipe keeps things straightforward with a friendly, approachable method and a comforting flavor profile that works for weeknights or casual gatherings.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup jack cheese or cheddar, shredded
- 1/2 cup cream cheese or Mexican crema (optional for creaminess)
- 1/4 cup chopped cilantro (optional for freshness)
- 1 green onion, finely chopped (optional)
- 8 tortillas (corn or flour)
- 1 pinch salt
- 1 oil for frying or for brushing if baking
Instructions
- In a bowl, mix the shredded chicken with the shredded cheese. If you like extra creaminess, fold in the cream cheese or a spoonful of crema. Add salt to taste.
- Warm the tortillas slightly so they’re easier to roll. Try microwaving them for 10-15 seconds or warming in a dry skillet for about 20 seconds per side.
- Spoon a generous line of the chicken and cheese mixture along one edge of each tortilla. Roll tightly, tucking the ends as you go to form a neat little flute.
- If you’re frying: In a skillet, heat about 1/2 inch of oil over medium heat. Fry the flautas seam side down first, turning occasionally, until golden and crisp, about 2-3 minutes per side. Drain on paper towels.
- If you’re baking: Preheat your oven to 425°F (220°C). Lightly brush or spray the flautas with oil and place seam-side down on a baking sheet. Bake for 15-20 minutes, turning once, until crisp and nicely browned.
- Let them rest briefly, then slice in half if you like, and serve with salsa, guacamole, or a dollop of sour cream.