Name: Creamy Chicken Flautas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 flour tortillas (7 inch); 3 cups cooked shredded chicken; 1 (10 ounce) can Green Chile Enchilada Sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 (8 ounce) package cream cheese; 2 cups shredded cheese; 1/4 cup minced cilantro; Oil for frying

Flautas are a Mexican restaurant favorite, and this creamy chicken version is our favorite! Made with rotisserie chicken, two types of cheese, green enchilada sauce, and fresh cilantro, they’re an easy, delicious dinner idea the whole family will love!

If there’s one type of food our whole family can agree on, it’s Mexican. Seriously… we love it all… and we’ve definitely gone through periods where we hit up our favorite Mexican restaurant weekly.

We’ve tried most things on the menu, and now that we’re trying to do more cooking at home… we’re having fun re-creating some of our favorites. First up? These Creamy Chicken Flautas!

In case you’re not familiar with flautas, they’re essentially taquitos that are made with flour tortillas instead corn. And they’re absolutely delicious.

This version uses rotisserie chicken, green enchilada sauce, cream cheese, and Chihuahua cheese for an addictively crunchy, creamy, cheesy combination you’ll want to make again and again. And once you add in all the delicious toppings? You’ll basically feel like you’re at your favorite Mexican restaurant without ever leaving home!

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🧀 Ingredients

As I mentioned above, flautas are essentially taquitos that are made with flour tortillas instead of corn. I used 7 inch flour tortillas, but you can substitute a smaller size if you’d like.

I opted for rotisserie chicken for flavor and convenience, but any cooked, shredded chicken will do. Finally, for the cheese, I used authentic Mexican Chihuahua Cheese, but you could also substitute a Monterey Jack, Pepper Jack, or a 4 cheese Mexican Blend.

12 flour tortillas (7 inch)
3 cups cooked shredded chicken
1 (10 ounce) can Green Chile Enchilada Sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese
2 cups shredded cheese
1/4 cup minced cilantro
Oil for frying (I used canola oil)
Toppings (I used Pico de Gallo, Guacamole, and Cilantro Lime Sauce)

📋 Instructions

For best rolling results, use tortillas that are at room temperature or slightly warm. Spoon the chicken mixture onto one end of the tortilla and roll as tightly as possible before securing with a toothpick. Toothpicks can be removed once flautas are removed from oil.

In a large skillet, combine chicken, enchilada sauce, garlic powder, and salt. Heat over medium heat, stirring regularly.
Add cream cheese and stir until fully incorporated, then mix in shredded cheese.
Remove from heat and stir in minced cilantro.
Fill each tortilla with approximately 1/4 cup chicken mixture, then roll and secure with a toothpick.
Heat enough oil to cover about 1/2 inch of the pan. Once oil is heated to 350°, begin adding flautas in batches.
Fry until golden brown on all sides, using metal tongs to flip as needed.
Remove from oil onto a paper towel-lined plate.
Add toppings as desired and serve immediately.

🌶 Recipe variations

Our family loves this creamy chicken flauta recipe, and sometimes we love switching it up! These are some of our favorite tried and true variations:

Substitute any type of meat for the chicken
Use red enchilada sauce in place of green
Omit cream cheese for a more traditional flauta
Add minced jalapeño or poblano peppers
Use 3/4 cup of your favorite salsa in place of the enchilada sauce
Add additional seasonings such as cumin, chili powder, or coriander
Bake flautas on a rimmed baking wheet at 425° for 15-20 minutes instead of frying them

♨️ Storing & reheating

Leftovers can be stored, covered, in the refrigerator for 3-4 days. To reheat, transfer to a baking sheet an bake at 375° for 10-15 minutes or until heated through.

Also… did you know that flautas freeze beautifully? To freeze, prepare flautas according to recipe instructions and cool completely. Transfer to a sealed container and freeze for up to 6 months. Reheat in the oven at 400° for 15-20 minutes or until heated through.

🥑 Flauta Toppings

My kids love to eat their flautas plain, but if you ask me, the toppings are half the fun! I love loading mine up with tons of deliciousness, and although you can stick to the basics (think sour cream, tomatoes, and fresh jalapeño slices) I tend to opt for any number of these favorites:

🌮 Related recipes

Why stick to just flautas when you can make your own combination plate? We love making a few different dishes and serving them side by side… and if you love flautas you’ll love these recipes!