Chicken Flautas with Mushroom and Roasted Corn
Chicken flautas with mushroom and roasted corn are crispy, golden tortillas filled with savory chicken, vegetables, and cheese, finished with a smoky chipotle crema.
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These chicken flautas with mushroom and roasted corn are crispy, golden tortillas filled with shredded chicken, charred corn, sautéed mushrooms, and creamy queso fresco, then fried until perfectly crunchy. Finished with a smoky chipotle crema, fresh toppings, and herbs, this recipe delivers bold flavor and texture in every bite. Perfect for weeknight dinners, appetizers, or entertaining, these flautas are a fun twist on classic tacos. If you’re looking for more Mexican-inspired dishes, try these light grilled honey lime shrimp tacos or my crispy chicken tinga tacos.
Why You’ll Love This Recipe
- Crispy and satisfying – Golden fried tortillas deliver the perfect crunch with a creamy, savory filling.
- Flavor-packed filling – Chicken, roasted corn, and mushrooms create a balanced, hearty bite.
- Great for sharing – Perfect as an appetizer or for taco night with friends and family.
What is the Difference Between Flautas and Taquitos?
While the terms are often used interchangeably and both are stuffed tortillas, fried until golden brown and crisp, flautas are typically made with flour tortillas while taquitos are made with corn tortillas.
Key Ingredients in This Recipe
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the tortillas briefly before rolling (in a microwave or dry pan). This makes them more pliable and prevents cracking when rolling tightly around the filling.
How to Make Chicken Flautas with Mushrooms and Roasted Corn (Step-by-Step)
Cut the chicken into strips and add to a medium saucepan. Add just enough water to cover the chicken and bring to a simmer over medium-low heat. Poach until just cooked through, about 10 to 12 minutes. Remove from the pot and set aside to cool. Once completely cooled, shred the chicken.
Heat a large dry cast iron skillet over medium heat, add the corn and cook untouched, until just charred in spots, about 10 minutes (about 6 minutes for frozen corn).
Add the olive oil and heat through. Add the mushrooms and stir to coat in the oil. Cook until reduced in size and browned, about 4 minutes. Stir in the garlic and season with salt.
Remove the mushroom and corn mixture to a medium mixing bowl. Combine with the shredded chicken, queso fresco, sour cream, serrano and chili powder. Season to taste with salt.
Fill a heavy bottomed pot with enough oil to reach 2″ (5cm) up the side of the pot. Heat the oil to 350ºF (180ºC). Spread two tablespoons of the chicken mixture down the middle of one of the tortillas. Roll the tortilla up and secure with two toothpicks to seal the flauta. Set aside and repeat with the remaining tortillas and mixture.
Working in batches, add the flautas to the oil a few at a time and fry until golden brown all over, turning once, about 5 minutes total.
Remove from the oil and drain on a paper towel-lined plate.
In a small bowl whisk together the sour cream, lime juice, chili powder, paprika and cayenne. If needed, thin the sauce with a teaspoon of water. Set aside.
Swaps and Substitutions
- Chicken: You can easily use chicken thighs or chicken breasts. If you have leftover rotisserie chicken it can be used instead, simply skip the poaching step.
- Tortillas: Swap the flour tortillas for corn tortillas to make them gluten-free taquitos.
How to Serve Chicken Flautas
- With toppings: Top with guacamole, diced tomatoes, cilantro, and chipotle crema.
- As an appetizer: Serve on a platter with dipping sauces for easy entertaining.
- With sides: Pair with rice, beans, or a simple salad for a full meal.
- For extra crunch: Add shredded lettuce or cabbage just before serving.
How to Store Chicken Flautas
- Refrigerator: Store leftover flautas in an airtight container for up to 2 days.
- Reheating: Bake in the oven at 375°F (190ºC) until heated through and crispy. Or reheat in an air fryer at 375ºF until crispy, about 5 minutes.
- Avoid microwaving: This can make the tortillas soft instead of crisp.
- Make ahead: Prepare the filling in advance and assemble before frying.
FAQ – Frequently Asked Questions
What is the difference between flautas and taquitos?
Flautas are typically made with flour tortillas, while taquitos are made with corn tortillas, though both are rolled and fried.
Can I bake chicken flautas instead of frying them?
Yes. Chicken flautas can be baked in the oven at a high temperature until crispy, though frying gives the most traditional texture.
Can I make chicken flautas ahead of time?
You can prepare the filling ahead of time and assemble the flautas just before cooking for the best texture.
How do you keep flautas crispy?
To keep flautas crispy, drain them on paper towels after frying and avoid stacking them while hot.
Can I freeze chicken flautas?
Yes. Assemble the flautas and freeze before frying, then cook directly from frozen or thaw before frying or baking.
Other Recipes to Try
If you loved these chicken flautas, check out the following recipes for more Mexican-inspired meals:
- Potato, Chorizo & Cheese Flautas
- Sweet Potato Taquitos with Pomegranate and Pumpkin Seeds
- Crispy Ground Beef Tacos
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Chicken Flautas with Mushroom and Roasted Corn
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Equipment:
- Toothpicks
Ingredients:
For the flautas:
- ¾ pound chicken breasts (or chicken thighs)
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped crimini mushrooms
- 2 cloves garlic
- Kosher salt, to taste
- ½ cup crumbled queso fresco
- 2 tablespoons sour cream
- 1 tablespoon diced Serrano pepper
- ½ teaspoon chipotle chili powder
- 10 (6-inch) flour tortillas
- Vegetable oil, as needed, for frying
For the chipotle crema:
- ¼ cup sour cream
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon chipotle chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
For serving:
- ½ cup guacamole
- ¼ cup diced tomatoes
- Handful cilantro leaves
Instructions:
For the flautas:
- Cut the chicken into strips and add to a medium saucepan. Add just enough water to cover the chicken and bring to a simmer over medium-low heat. Poach until just cooked through, about 10 to 12 minutes. Remove from the pot and set aside to cool. Once completely cooled, shred the chicken.
- Heat a large dry cast iron skillet over medium heat, add the corn and cook untouched, until just charred in spots, about 10 minutes (about 6 minutes for frozen corn).
- Add the olive oil and heat through. Add the mushrooms and stir to coat in the oil. Cook until reduced in size and browned, about 4 minutes. Stir in the garlic and season with salt.
- Remove the mushroom and corn mixture to a medium mixing bowl. Combine with the shredded chicken, queso fresco, sour cream, serrano and chili powder. Season to taste with salt.
- Fill a heavy bottomed pot with enough oil to reach 2" (5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).
- Spread two tablespoons of the chicken mixture down the middle of one of the tortillas. Roll the tortilla up and secure with two toothpicks to seal the flauta. Set aside and repeat with the remaining tortillas and mixture.
- Working in batches, add the flautas to the oil a few at a time and fry until golden brown all over, turning once, about 5 minutes total.
- Remove from the oil and drain on a paper towel-lined plate.
For the chipotle crema:
- In a small bowl whisk together the sour cream, lime juice, chili powder, paprika and cayenne. If needed, thin the sauce with a teaspoon of water. Set aside.
For serving:
- Arrange the flautas on a platter and top with a scoop of guacamole, tomato, a drizzle of the chipotle crema and cilantro. Serve immediately.
Notes:
Warm the tortillas briefly before rolling (in a microwave or dry pan). This makes them more pliable and prevents cracking when rolling tightly around the filling.
Nutrition:
Calories: 251kcal | Carbohydrates: 21g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 298mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg
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I stuffed three of these down my gullet for dinner. 10/10 would eat 3 more.