This batch of flautas started as a weeknight problem-solver and turned into a party staple. I first made these after a busy Sunday when a whole rotisserie bird sat in the fridge waiting to be used; instead of the usual soup, I shredded the chicken, seasoned it simply, and rolled it in corn tortillas. The result was crunchy, comforting, and addictive — the kind of food where everyone reaches for seconds before the plates are even cleared. The corn tortillas crisp to a delicate, flaky shell while the chicken stays juicy inside. The contrast between the warm, savory filling and a cool drizzle of avocado-green sauce is what makes these irresistible.

I discovered this particular combination of spices and textures one rainy evening in May, and it’s been a family favorite ever since. What I love most is how forgiving the method is: you can use leftover roasted chicken, quickly sauté aromatics and spices, roll tightly, and fry to order. The dish produces familiar Mexican flavors without complicated techniques, and it always brings people to the table for conversation and smiles. Serve them with a heap of pico, a drizzle of crema or sour cream, and a squeeze of lime — you’ll get that crunchy, tangy, cheesy bite everyone remembers.

Ingredients

• Shredded chicken (rotisserie): About 1 pound shredded (roughly 4 cups). Rotisserie chicken gives the best flavor and keeps the filling moist; if using leftover roasted chicken, remove skin and shred meat finely.
• Onion: 1 medium onion, diced very finely. Finely diced onion softens quickly when sautéed and distributes flavor without large pieces breaking the tortilla.
• Garlic: 4 cloves, minced very finely. Fresh garlic gives a bright savory backbone — avoid garlic powder here for that fresh aromatic lift.
• Spices: 1 teaspoon kosher salt (or 1/2 teaspoon table salt), 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder. These simple seasonings round out the rotisserie chicken without overpowering it.
• Corn tortillas: 30 tortillas. Use fresh, pliable corn tortillas; lightly oil and steam briefly to prevent cracking when rolling.
• Frying oil: Neutral oil with a high smoke point — vegetable, canola, peanut or avocado oil. You need about 2 cups to reach a 1-inch depth in a high-sided skillet.
• Cornstarch glue: 1/4 cup cornstarch mixed with 2–4 tablespoons water to form a glue-like paste for sealing the flautas.
• Avocado sauce: 12 ounces salsa verde, 2 small avocados (or 1 large), 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken base (Better Than Bouillon), juice of 1 lime, 1/2 cup water plus up to 1/2 cup more to thin, and optional jalapeño for heat.
• Toppings: Crema Mexicana or sour cream, crumbled queso fresco or cotija, pico de gallo, shredded lettuce, chopped cilantro and lime wedges for serving.

Instructions

Prepare pico and avocado sauce: Make pico de gallo first so it chills while you cook. For the avocado sauce, combine 12 ounces salsa verde, the avocados, 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken base, juice of 1 lime and 1/2 cup water in a blender. Puree until smooth, add jalapeño if desired, then thin to a drizzling consistency with additional water in 2–3 tablespoon increments (do not exceed 1 cup total). Cover and refrigerate. Sauté aromatics: Heat 1 tablespoon vegetable oil in a large skillet over medium. When shimmering, add the finely diced onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Sauté 5–8 minutes until translucent and soft. Add 4 cloves minced garlic and cook 30 seconds until fragrant; avoid browning. Warm and season chicken: Add about 4 cups shredded rotisserie chicken to the onion mixture and stir until well combined and heated through. Taste and adjust salt if necessary. Remove from heat and cover to keep warm while you prepare tortillas and oil. Preheat oil and prepare tortillas: Add about 2 cups oil to a high-sided skillet to reach roughly 1-inch depth. Heat over medium-low to reach 375°F (190°C), about 15 minutes. Pour 2 tablespoons oil into a small bowl and brush or rub a thin sheen on both sides of each corn tortilla; stack and cover with a damp towel and microwave, covered with additional damp paper towels, 1 minute, checking for pliability and heating in 20-second bursts until soft. Make the cornstarch glue: In a small bowl, whisk 1/4 cup cornstarch with 2 tablespoons water; add more water 1 teaspoon at a time until you reach a glue-like consistency. This paste will help seal the ends so flautas don’t unravel in the oil. Fill and roll: Place one warmed tortilla on a work surface, add about 2 tablespoons of chicken to the edge closest to you. Tuck the edge and roll tightly away from you into a cylinder, leaving about 1/2-inch open end. Brush a little cornstarch paste along the exposed tortilla and press to seal. Place seam-side down on a baking sheet and cover with a damp towel. Roll several at a time and fry in batches so the rolled ones don’t soften too long before frying. Fry to goldenness: Carefully add flautas seam-side down to hot oil a few at a time; fry 1–2 minutes per side until golden but not deeply brown. Use tongs to turn gently. Drain on a cooling rack set over a baking sheet and keep warm in a 170°F (77°C) oven until ready to serve. Serve: Arrange flautas on a platter, drizzle with avocado sauce and crema, spoon pico on top, sprinkle with crumbled cotija, and add lime wedges and cilantro. Serve immediately with rice and beans if desired.

Storage Tips

To keep the shells crisp, cool fried flautas completely on a wire rack before storing. Refrigerate in a single layer in an airtight container up to 3 days; separate layers with parchment if stacking. For long-term storage, freeze on a baking sheet in a single layer for 30 minutes, then transfer to a resealable freezer bag and freeze up to 2–3 months. Reheat frozen or refrigerated flautas in an air fryer at 375°F for 3–6 minutes or in a preheated oven at 350°F for 8–12 minutes; avoid the microwave for reheating as it softens the tortilla.

Ingredient Substitutions

If you don’t have rotisserie chicken use 1 pound boneless skinless chicken breasts or thighs: poach gently in seasoned water for 12–14 minutes and shred. Swap corn tortillas for small flour tortillas if preferred — note flour will brown faster, so adjust frying time and watch closely. For dairy-free options omit crema and cotija, and serve with extra avocado sauce and pickled onions. Use Greek yogurt thinned with lime juice as a tangy alternative to crema for a lighter topping.

Serving Suggestions

Serve flautas with Mexican rice and refried or Tejano-style beans for a full meal. Offer bowls of pico de gallo, sliced jalapeños, lime wedges, crumbled cotija, and avocado sauce for a build-your-own topping bar. For a lighter plate, present two flautas atop shredded lettuce with a drizzle of lime crema and a side salad of cabbage, carrot and cilantro tossed in a lime vinaigrette.

Cultural Background

Flautas — literally "flutes" — are a beloved street and home food throughout Mexico, with regional variations across the country. They are cousins to taquitos; the difference often comes down to tortilla type and size. Traditionally made with corn tortillas and filled with shredded meat, the rolled and fried form produces a crisp exterior that became a popular snack and party food across the Americas. Many families have their own twists — different fillings, sauces, or cheeses — which makes flautas a versatile and culturally rich comfort food.

Seasonal Adaptations

In summer use bright, ripe tomatoes and fresh roasted corn in your pico de gallo; in cooler months swap fresh corn for roasted frozen kernels and add a pinch of smoked paprika to the filling for warmth. For fall gatherings add a touch of chipotle in adobo to the chicken filling for smoky depth, or fold in shredded roasted squash for a seasonal vegetarian version. Holiday parties welcome batches made ahead and kept warm in the oven for an easy buffet-style presentation.

Meal Prep Tips

For efficient meal prep: shred and season chicken up to 3 days ahead and keep refrigerated. Oil and warm tortillas just before rolling to maintain pliability. Roll uncooked flautas and freeze flat on a sheet; once frozen, bag and label. When frying from frozen, add an extra minute per side. Assemble a topping station with pre-made avocado sauce, pico and crumbled cheese so guests can top to taste — this reduces last-minute work and keeps service smooth.

These flautas have a way of turning ordinary leftovers into a celebratory meal. Whether served at a casual weeknight dinner or a festive gathering, they reward a little time and attention with crispy, flavorful results. Make a double batch of avocado sauce — it keeps for several days and makes everything taste brighter. Enjoy, and don’t be surprised if someone asks for the recipe on the spot.