One-Pan Chicken Flautas Recipe

Introduction

One-pan chicken flautas are a delicious and easy Tex-Mex dish perfect for a quick weeknight meal. Flour tortillas filled with savory shredded chicken and sautéed onions are pan-fried until crispy and topped with fresh pico de gallo, creamy sour cream, or guacamole. Enjoy the flavorful combination with minimal cleanup.

Ingredients

• 1 small onion, sliced into thin strips
• 1-2 tablespoons olive oil
• 1 pound chicken breasts
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon achiote powder (ground annatto seeds; substitute with turmeric if unavailable)
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup shredded cheddar jack cheese
• Flour tortillas
• Toppings: sour cream, pico de gallo, guacamole, lettuce, tomato

Instructions

1. Step 1: Rinse and slice the onion into thin strips. Heat a large pan over medium-high heat with 1 teaspoon olive oil. Add the onions and cook until they begin to brown, about 5 to 7 minutes. Remove and set aside.
2. Step 2: Pat the chicken breasts dry and season with salt. Using the same pan, add 1 teaspoon olive oil and cook the chicken breasts until golden brown on each side and no longer pink in the center, about 5 to 7 minutes.
3. Step 3: Transfer the cooked chicken to a mixing bowl and shred it using forks or shredding claws. Add ground coriander, cumin, achiote powder, oregano, garlic powder, onion powder, black pepper, and the cooked onions. Mix well to combine.
4. Step 4: Fill each flour tortilla with the chicken and onion mixture, sprinkle some shredded cheese on top, and roll the tortilla tightly to close.
5. Step 5: Heat the pan again over medium-high heat and add 1 to 2 teaspoons olive oil. Working in batches, place the filled tortillas seam side down in the pan. Cook until golden and browned on each side, about 2 to 3 minutes per side. Turn carefully to prevent filling from falling out.
6. Step 6: Serve the crispy flautas topped with sour cream, pico de gallo, guacamole, and optional lettuce or tomato for a fresh finish.

Tips & Variations

• For extra flavor, marinate the chicken breasts with the spices for 30 minutes before cooking.
• Use corn tortillas for a gluten-free option, but watch carefully as they are more delicate.
• Add diced jalapeños or hot sauce to the filling for a spicy kick.
• Leftover flautas can be baked in the oven at 375°F (190°C) for 10 minutes to re-crisp instead of pan-frying.

Storage

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven to maintain crispiness. Avoid microwaving as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and assemble the flautas in advance. Store them uncooked in the refrigerator and cook just before serving to keep them crispy.

What can I substitute for achiote powder?

If you don’t have achiote powder, turmeric works well as a substitute for its color and mild flavor. You can also use smoked paprika for a different smoky taste.

One-Pan Chicken Flautas Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

One-pan chicken flautas featuring tender shredded chicken sautéed with onions and infused with vibrant spices, wrapped in flour tortillas, pan-fried until crispy, and served with classic toppings like pico de gallo, sour cream, and guacamole. A flavorful Mexican-Tex Mex main dish that’s simple to prepare and perfect for a satisfying meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Frying
• Cuisine: Mexican, Tex Mex

Ingredients

Scale 1x2x3x

Chicken and Onion Filling

• 1 small onion, sliced into thin strips
• 1–2 tablespoons olive oil (divided)
• 1 pound chicken breasts
• 1 teaspoon salt (for seasoning chicken)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon achiote powder (ground annatto seeds; can substitute turmeric)
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• ½ cup shredded cheddar jack cheese

Assembly

• Flour tortillas (enough to wrap filling, about 8-12 tortillas)

Toppings

• Sour cream
• Pico de gallo
• Guacamole
• Lettuce (optional)
• Tomato (optional)

Instructions

1. Prepare Onions: Rinse and slice the onion into thin strips. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Add the onions and sauté until they start to brown and caramelize, about 5 to 7 minutes. Remove the onions from the pan and set aside.
2. Cook Chicken: Pat the chicken breasts dry and season them with salt. In the same skillet, add another teaspoon of olive oil and cook the chicken breasts over medium-high heat until golden brown on each side and cooked through (no pink inside), about 5 to 7 minutes per side. Remove from skillet.
3. Shred and Season Chicken: Place the cooked chicken in a mixing bowl and shred it using forks or shredder claws. Add ground coriander, ground cumin, achiote powder, oregano, garlic powder, onion powder, black pepper, and the sautéed onions. Mix thoroughly to combine all flavors.
4. Assemble Flautas: Lay a flour tortilla flat and spoon the chicken and onion mixture onto it. Sprinkle shredded cheddar jack cheese over the filling. Roll the tortilla tightly to enclose the filling completely.
5. Pan-Fry Flautas: Heat the skillet again over medium-high heat and add 1 to 2 teaspoons of olive oil. Place the filled tortillas seam side down in the pan. Cook in batches, browning each side for 2 to 3 minutes until crispy and golden brown. Carefully flip to avoid spilling the filling.
6. Serve: Once cooked, transfer flautas to a plate and serve topped with sour cream, pico de gallo, guacamole, and optional shredded lettuce or diced tomato for added freshness.

Notes

• Add extra cheese inside the flautas for a gooey texture.
• Use corn tortillas as a gluten-free alternative but be gentle when rolling.
• For extra crispiness, finish flautas in a preheated oven at 400°F for 5 minutes after pan-frying.
• Adjust spice levels by varying the amount of cumin and achiote powder.
• Leftover flautas can be refrigerated and reheated in a skillet or air fryer to restore crispiness.

Keywords: chicken flautas, Mexican chicken recipe, Tex Mex flautas, shredded chicken flautas, easy Mexican dinner, pan-fried flautas