Creamy Jalapeño Chicken Flautas

$To make creamy jalapeño chicken flautas, you will need these ingredients: - 2 cups cooked shredded chicken - 1 cup cream cheese, softened - 1/2 cup jalapeños, diced (fresh or pickled) - 1/2 cup cheddar cheese, shredded - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - 8-10 corn tortillas - 1 cup vegetable oil (for frying) - Fresh cilantro, chopped (for garnish) - Sour cream and salsa (for serving) If you need to swap some items, here are a few ideas: - Use rotisserie chicken for quick prep. - Swap cream cheese with Greek yogurt for a lighter option. - Try pepper jack cheese instead of cheddar for extra spice. - You can replace corn tortillas with flour tortillas if you prefer. Gather these tools to make cooking easier: - Mixing bowl for combining ingredients - Skillet for heating tortillas - Deep skillet or frying pan for frying - Tongs to turn flautas while frying - Paper towels for draining excess oil - Toothpicks to secure flautas, if needed {{ingredient_image_1}} Start by gathering your ingredients. In a big bowl, mix the cooked shredded chicken, softened cream cheese, diced jalapeños, and shredded cheddar cheese. Add the garlic powder, onion powder, cumin, salt, and pepper. Use a fork or spatula to mix well. Make sure each ingredient blends nicely. The mix should be creamy and full of flavor. Next, take your corn tortillas. Heat them in a dry skillet over medium heat for about 30 seconds. Flip them over and heat the other side for another 30 seconds. This step makes the tortillas soft and easy to roll. Don’t skip this part; it helps keep your flautas from cracking. Now it’s time to roll! Take one heated tortilla and spoon about 2-3 tablespoons of the chicken mixture on one side. Roll it tightly from that side. If the flautas feel loose, use a toothpick to hold them together. Repeat this with the rest of the tortillas and filling. You should end up with about 8-10 neat flautas, ready for frying. In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. You want the oil hot, around 350°F. Carefully place the flautas seam-side down in the skillet. Fry them for about 3-4 minutes on each side, until they turn golden brown and crispy. Use tongs to flip them gently. Once done, take them out and let them drain on paper towels. This step keeps them crispy and less greasy. To achieve that perfect crunch, follow these steps. First, make sure your oil is hot enough, about 350°F. If it's not hot, the flautas will soak up too much oil and become soggy. Fry them in small batches. This keeps the oil temperature steady. Also, use fresh corn tortillas. They roll better and fry crispier than older ones. Lastly, let the cooked flautas drain on paper towels. This helps remove excess oil, keeping them crispy for longer. You can easily change the flavor of your flautas. Try adding black beans for a hearty touch. If you love heat, add more jalapeños or switch to a spicier cheese. You can also use different cheeses, like pepper jack or queso fresco. For a twist, mix in some corn or diced bell peppers. These small changes can make your flautas unique and exciting. Flautas pair well with many sides. Serve them with fresh guacamole or pico de gallo for extra zest. A side of refried beans adds protein and makes the meal more filling. Sour cream and salsa are must-haves for dipping. If you want to add greens, a simple salad with lime dressing works great. For drinks, try a cold Mexican beer or a refreshing agua fresca. Enjoy your meal with friends or family for the best experience! Pro Tips Use Fresh Ingredients: Always use fresh jalapeños and high-quality chicken for the best flavor and texture in your flautas. Don’t Overfill: Be careful not to overfill the tortillas, as this can make them difficult to roll and fry without spilling. Maintain Oil Temperature: Keep the oil at the right temperature (around 350°F or 175°C) to ensure that the flautas fry evenly and become crispy. Experiment with Cheeses: Try using different types of cheese, like pepper jack or mozzarella, for a unique twist on the classic flavor. {{image_2}} You can enjoy flautas without meat. Replace the chicken with cooked black beans or refried beans. Add in some sautéed mushrooms or zucchini for extra flavor. Cream cheese still works well as the base. It gives a rich, creamy texture that you will love. You can also mix in diced bell peppers for more crunch and taste. If you want it hot, add more jalapeños to the filling. You can use fresh jalapeños for more heat. For a milder dish, you can reduce the jalapeños. Try using roasted red peppers or mild green chiles instead. Adjusting the spices like cumin and garlic powder can help too. Just add a pinch or two to find your perfect balance. Frying gives flautas their classic crunchy texture, but baking is a healthier option. To bake, preheat your oven to 425°F. Arrange the flautas on a baking sheet with some oil spray. Bake for about 20 minutes, flipping halfway through. They will turn crispy and golden without the extra oil. This way, you can enjoy a lighter version of this tasty dish! Store leftover flautas in an airtight container. Make sure they cool down first. Place a paper towel in the container to absorb moisture. This keeps them crispier. They can last in the fridge for up to three days. To reheat, preheat your oven to 375°F (190°C). Place the flautas on a baking sheet. Bake them for about 10-12 minutes. This helps regain that crispy texture. You can also use a skillet over medium heat. Cook each side for about 3-4 minutes until hot. If you want to freeze flautas, first let them cool completely. Then, wrap each flauta in plastic wrap. Place them in a freezer bag or a container. They can stay good for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above. The best tortillas for flautas are corn tortillas. They are thin, which helps them crisp up nicely when fried. I prefer using fresh tortillas, as they have a great flavor. If fresh ones are not available, look for high-quality store-bought corn tortillas. Avoid flour tortillas, as they do not hold up well when frying. Yes, you can make flautas ahead of time. Prepare the chicken mixture and fill the tortillas, then store them in the fridge. Just make sure to keep them covered to prevent drying out. When ready to eat, fry them in hot oil for a quick and tasty meal. They taste best fresh, so try to fry them close to serving time. To adjust the spiciness, you can change the amount of jalapeños. If you want it mild, use fewer jalapeños or opt for pickled ones, which tend to be less spicy. For more heat, you can include some of the seeds from the jalapeños. You can also add hot sauce to the chicken mixture for an extra kick. You learned how to make delicious flautas from start to finish. We covered the needed ingredients, variations, and even how to store leftovers. I hope you feel prepared to try this tasty dish. Flautas are fun, easy, and perfect for any meal. With these tips, you can add your own twist. Enjoy making this dish, and share it with friends and family!$

Creamy Jalapeño Chicken Flautas

Deliciously crispy flautas filled with a creamy chicken and jalapeño mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked shredded chicken
1 cup cream cheese, softened
0.5 cup jalapeños, diced (fresh or pickled)
0.5 cup cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
to taste salt and pepper
8 to 10 corn tortillas
1 cup vegetable oil (for frying)
to taste fresh cilantro, chopped (for garnish)
to taste sour cream and salsa (for serving)

Instructions

In a mixing bowl, combine cooked shredded chicken, softened cream cheese, diced jalapeños, shredded cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until everything is well incorporated.
Heat corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
Take a tortilla and spoon about 2-3 tablespoons of the chicken mixture onto one side, rolling it tightly from that side to form a flauta. Secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. When the oil is hot (about 350°F or 175°C), carefully place the flautas seam-side down in the skillet.
Fry the flautas for about 3-4 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels.
Once all flautas are fried, remove toothpicks if used and place them on a serving platter.
Garnish with chopped cilantro and serve with sour cream and salsa on the side.

Notes

Serve with sour cream and salsa for dipping.

Keyword appetizer, chicken, flautas, jalapeño