Baked Chicken Flautas

Baked Chicken Flautas are a fantastic, healthier alternative to the traditional fried version. They are crispy, flavorful, and perfect for a weeknight dinner or party appetizer.

Here is a detailed, easy-to-follow recipe.

Table of Contents

Crispy Baked Chicken Flautas

Ingredients:

For the Filling:

2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
1 cup (4 oz) shredded cheese (pepper Jack, Monterey Jack, or a Mexican blend)
½ cup salsa verde or red salsa (choose a thicker variety)

⅓ cup sour cream or Greek yogurt
1 tsp ground cumin
1 tsp chili powder

½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste

2-3 tbsp chopped fresh cilantro
1-2 tbsp finely diced green chiles or jalapeño (optional, for heat)

You’ll Also Need:

10-12 (6-inch) flour tortillas (corn tortillas can be used but are more prone to cracking)
Cooking spray or 2 tbsp olive oil

For Serving: Guacamole, sour cream, salsa, pico de gallo, shredded lettuce, etc.

Instructions:

1. Prepare the Filling:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, cilantro, and green chiles (if using). Mix until everything is evenly distributed. Taste and adjust seasoning as needed.

2. Soften the Tortillas:

This is a CRUCIAL STEP to prevent cracking. You can do this one of two ways:
- Microwave Method: Stack the tortillas on a plate and cover them with a damp paper towel. Microwave for 30-45 seconds until they are warm and pliable.
- Oven Method: Wrap the stack of tortillas in foil and warm them in the preheating oven for 5-10 minutes.

3. Assemble the Flautas:

Place a warm tortilla on a work surface. Spoon 2-3 tablespoons of the chicken mixture in a line down the center of the tortilla, just below the midline.
Tightly roll the tortilla away from you, starting from the bottom, into a tight cylinder.
Place the flauta seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, placing them close together but not touching on the baking sheet.

4. Bake to Perfection:

Lightly spray or brush the tops and sides of the flautas with cooking spray or olive oil. This is the secret to getting them crispy and golden brown instead of dry and hard.
Bake for 15-20 minutes, carefully flipping them halfway through, until they are golden brown and crispy.

5. Serve:

Let the flautas cool for a few minutes before serving (the filling will be extremely hot!).

Serve immediately with your favorite dipping sauces like guacamole, sour cream, and salsa.

Chef’s Tips & Variations:

Prevent Soggy Flautas: If your filling seems too wet, drain any excess liquid from your salsa or use a thicker brand. You can also pat the shredded chicken dry with a paper towel.
The Flip is Key: Flipping them halfway through the baking time ensures they get crispy on all sides.

Air Fryer Option: For an even crispier result, you can cook these in an air fryer. Spray the rolls, air fry at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through.
Make-Ahead: You can assemble the flautas up to a day in advance. Keep them covered in the fridge on the baking sheet until ready to bake. You may need to add 1-2 minutes to the baking time since they will be cold.
Freezing: Assemble the unbaked flautas and freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.

Other Fillings:
- Beef: Use seasoned ground beef or shredded beef.
- Bean & Cheese: Use refried beans mixed with cheese.
- Potato: Use diced, seasoned roasted potatoes.