This recipe was born the day I discovered just how magical leftover rotisserie chicken can be. I originally posted a version of these flautas years ago, and every time I make them they transport me back to a noisy family gathering where plates disappeared faster than I could order more tortillas. The beauty is in the contrast: tender, well-seasoned chicken tucked into a corn tortilla, rolled tight, and fried until the shell shatters into crisp, golden layers around the juicy filling. Serve them with a silky green avocado salsa, cool crema, fresh pico de gallo and a shower of cotija and you have a plate that disappears in minutes.

I discovered this version during a late spring weekend when I had a whole rotisserie bird and a craving for something crunchy and handheld. These flautas are special because the filling stays moist without leaking oil, the tortilla crisps perfectly when brushed with a light sheen of oil, and the cornstarch "glue" seals them so you dont need toothpicks. Theres a rhythm to rolling and frying that makes them a great cooperative recipe: one person builds while another fries. Theyre ideal for parties, weeknight dinners, or anytime you want something deeply satisfying that still feels festive.

Ingredients

• Rotisserie chicken: 1 pound shredded (about 4 cups). Use a store-bought bird for deep flavor and ease; dark and white meat both work. Shred into consistent bite-sized pieces so the filling rolls smoothly.
• Onion & aromatics: 1 medium onion, diced very finely, and 4 garlic cloves minced. Finely chopping creates a soft texture inside the crisp shell and releases sweet onion flavor when sautéed.
• Seasonings: 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 build a simple but balanced savory profile that complements the salsa verde.
• Frying oil: Vegetable oil (neutral, high smoke point) for frying: about 2 cups to reach 1 inch in a heavy skillet. Any neutral oil like canola, avocado, or peanut works.
• Tortillas: 30 corn tortillas. Use fresh tortillas that bend without cracking when warmed; brush lightly with oil before heating to avoid splitting.
• Glue: 1/4 cup cornstarch mixed with 2 to 4 tablespoons water to form a glue-like paste for sealing.
• Avocado sauce: 12 ounces salsa verde, 2 small avocados (or 1 large), 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken bouillon paste, juice of 1 lime, and 1/2 cup water plus up to 1/2 cup more to thin.
• Toppings: Crema Mexicana or sour cream, crumbled cotija or queso fresco, pico de gallo, shredded lettuce, chopped cilantro and lime wedges for finishing.

Instructions

Prepare Pico de Gallo: Finely dice tomatoes, onion, jalapeo (if using), and cilantro; mix with lime juice and a pinch of salt. Refrigerate until serving. Fresh pico adds brightness and textural contrast to the warm flautas. Blend Avocado Sauce: In a blender add 12 ounces salsa verde, 2 small avocados, 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken bouillon, juice of 1 lime, and 1/2 cup water. Pure until smooth, then add extra water 2-3 tablespoons at a time until you reach a drizzling consistency. Keep chilled. Make Chicken Filling: Heat 1 tablespoon vegetable oil in a skillet over medium. Add 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. Add 4 minced garlic cloves and cook 30 seconds. Stir in 1 pound shredded rotisserie chicken until warmed through; remove from heat and cover. Preheat Oil: Pour oil into a deep, high-sided skillet to a depth of about 1 inch. Heat over medium-low to reach 375F (takes ~15 minutes). Use an instant-read thermometer for accuracy. Oil and Warm Tortillas: Brush both sides of each tortilla lightly with vegetable oil (about 2 tablespoons total for 30 tortillas). Stack, cover with damp paper towels, and microwave 1 minute to make pliable; add 20-second bursts if needed. Mix Cornstarch Glue: Whisk 1/4 cup cornstarch with 2 tablespoons water, then add additional water by teaspoon until you have a glue-like paste that will seal tortillas without making them soggy. Roll and Seal: Place a warmed tortilla on a work surface. Add about 2 tablespoons chicken near the edge closest to you, tuck the edge and roll tightly. Brush cornstarch paste along the final 1/2 inch and press to seal. Place seam-side down on a tray and keep covered with a damp towel until frying. Fry: Fry 3-5 flautas at a time, seam-side down, for 1-2 minutes until golden. Flip and cook another 1-2 minutes. Do not let them brown. Transfer to a wire rack set over a baking sheet placed in a 170F oven to keep warm and crisp. Serve: Plate several flautas, drizzle with avocado sauce and crema, top with pico de gallo, shredded lettuce, cilantro and cotija. Serve with lime wedges and sides like Mexican rice and beans if desired.

Storage Tips

Cool flautas completely before refrigeration to avoid sogginess. Place in a single layer in an airtight container with paper towels between layers to absorb excess oil and condensation. Refrigerate up to 3 days. Reheat in an air fryer at 350F for 4-6 minutes, turning once, or in a conventional oven at 375F until heated through and crisp. For freezing, flash-freeze on a baking sheet for 30 minutes, then transfer to a labeled freezer bag for up to 2-3 months. Reheat or fry directly from frozen; just extend frying time slightly.

Ingredient Substitutions

If you need to alter ingredients for diet or availability, try shredded cooked turkey in place of chicken, or canned pulled jackfruit for a vegetarian option (use extra seasoning and a splash of soy for depth). Swap cotija for feta in a pinch, and use Greek yogurt thinned with a little milk for crema if you dont have Mexican crema. If you prefer a less-oily finish, bake at 400F for 12-18 minutes, turning once, instead of frying; brush lightly with oil before baking to assist browning.

Serving Suggestions

Present flautas on a large platter with small bowls of avocado sauce and crema for dipping, and a big bowl of pico for spooning on top. Pair with cilantro-lime rice, refried or black beans, and a simple cabbage slaw dressed with lime and salt. Garnish with lime wedges and extra chopped cilantro. For a party, set up a topping station so guests can load their own with cotija, hot sauce, and pickled onions.

Cultural Background

Flautas, which translates to "flutes," are a crunchy classic in Mexican and Tex-Mex cooking and are similar to taquitos. Traditionally filled with stewed meats and fried, they vary regionally in size, fillings, and accompaniments. This version leans on a modern, party-friendly style that borrows from home-cooked street food and family-style entertaining, emphasizing bright salsas and creamy toppings that complement the fried shell.

Seasonal Adaptations

In summer, highlight ripe tomatoes and fresh corn in the pico and add grilled corn kernels to the filling. In cooler months, boost warmth with a pinch of smoked paprika or chipotle in adobo for a smoky depth. Swap the avocado sauce for a pumpkinseed mole in the fall for a festive twist, or use roasted poblano cream in late summer when peppers are at their peak.

Meal Prep Tips

Make the avocado sauce and pico a day ahead; keep avocado sauce airtight to reduce browning. Shred chicken and store in an airtight container with a little of the sautéed onions to keep it moist. Roll uncooked flautas and freeze flat on a sheet; once solid transfer to a bag. On the day of serving, fry straight from frozen. This workflow turns a labor-intensive session into a smooth assembly line perfect for entertaining.

These flautas are a celebration of simple ingredients elevated by techniquea crisp exterior, an intensely flavored interior, and bright, cooling accompaniments. Gather friends, assign roles, and enjoy the happy chaos that comes with a platter of golden flautas disappearing fast.