Family-friendly Flautas are just right for weeknights, with a make-ahead bonus option.
My husband’s family meets up for a big reunion every few years. We typically rent cabins within close proximity to each other, and it’s a fun time for swapping stories, going on adventures, and eating. While we typically plan for a couple of big potluck-style meals, there are always nights where we need to provide our own dinners. When my children were small, I didn’t want to drag them out to a restaurant on those nights, nor did I want to spend my vacation cooking dinner and cleaning up in our own cabin. Flautas to the rescue! I made up a big batch, froze them, and packed them frozen in a cooler for the drive down. All we had to do was heat them up for dinner, and for a short time, at least, I felt like a genius!
In Spanish, las flautas translates as “the flutes,” so it’s obvious how these meaty, cheesy roll-ups got their name. Their long, cylindrical shape also makes them easy to hold and devour. They’re not overstuffed, meaning they fry up nice and tidy. In Mexico, where they’re typically sold as street food, they’re usually made out of corn tortillas. In the United States, flautas are usually made with flour tortillas. I usually serve them as a main dish or an appetizer.
I think you will love flautas because they require just a few ingredients, and they come together quickly. Furthermore, flautas are totally customizable! Try beef, turkey, pork, or beans instead of chicken, and serve them with the lettuce, salsa, guac, sour cream, onions, or whatever floats your boat! Personally, I think they’re delicious dipped in sour cream or salsa.
Rolling Flautas 101
When you’re rolling up the flautas before deep-frying them, you want to roll them as tightly as possible. You can certainly use toothpicks to help hold them together tightly, but they’re not absolutely necessary. The key to rolling flautas tightly is placing the filling toward the bottom of your tortilla and starting to roll nice and tight. Once you’ve rolled them, dab a little bit of tap water on the seam and press lightly. I always stack mine seam-side down when they’re lined up waiting to go into the hot oil. Just another safeguard against unrolling or messy frying.
How To Make Ahead And Store
As mentioned, flautas are a great make-ahead option. Simply let the cooked flautas cool and then carefully stack in 1 or 2 layers inside a gallon-sized resealable bag. Seal tightly and freeze for up to 3 months. You can either use all of them at once, or just pull out a few at a time when you’re ready to eat them. Reheat in a 350-degree Fahrenheit oven for about 10 minutes, or until heated through. Leftover flautas can also be stored in an airtight container in the fridge for up to 4 days.
Serving Suggestions
As an easy appetizer, set a tray of hot flautas out with bowls of sour cream and salsa for dipping. For a main dish, flautas go well with any kind of rice. Try Baked Rice with chopped tomatoes added. Alternatively, try serving flautas with a zesty side like Spicy Corn And Bacon Macaroni And Cheese. Perfect on a chilly night! In warmer months, pair flautas with a seasonal favorite like corn on the cob. For instance, Smoked Corn On The Cob is a delicious spin on the classic summer fave.
Flautas
Ingredients
- Oil for frying
- 3 cups cooked shredded chicken
- 4 ounces chopped green chilis drained
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 12 small flour tortillas
Instructions
- Heat oil in a large skillet to 360°F, enough to cover the flautas about halfway.
- Combine the shredded chicken, green chilis, taco seasoning, salsa, and cheddar cheese in a bowl.
- Warm the tortillas in the microwave, wrapped in a towel, for about 45 seconds, until pliable.
- Distribute approximately 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and secure with a toothpick if necessary.
- Fry the flautas in batches, turning occasionally, until evenly golden brown, about 4-5 minutes.
- Drain on a paper towel-lined plate and let cool for 5 minutes before serving.
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