Baked Chicken Flautas Recipe

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Published: August 31, 2021Author: Camille Beckstrand
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These Baked Chicken Flautas are simple, delicious, and full of flavor. Top with your favorite guacamole and cheese and it will be a meal your whole family will love.
Baked Chicken Flautas Recipe

We love Mexican food and these Baked Chicken Flautas are a family favorite!

This recipe is easy to throw together and this is one that I will pick up a rotisserie chicken at the store and use that shredded meat to whip them up in no time.

If you love these Baked Chicken Flautas, be sure and try our Chicken Taco Casserole. 

Baked Chicken Flautas - SixSistersStuff

What should I serve with these flautas?

–Mexican Street Corn Salad: There is a video for this recipe below. Wow. It is delicious. There are no words to explain how yummy this corn is. If you have ever had Mexican Street Corn, you know what I’m talking about.

–Greek Yogurt Fruit Salad: I love adding a little bit of fruit to my dinners. It’s also something I know my kids will eat.

–Spanish Brown Rice: This is my Mexican side dish go to. It is so easy and so yummy. You could even pair it with a can of refried beans, and it will feel like an authentic Mexican restaurant.

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Looking for more Mexican-inspired dinner recipes?

Serves: 8

Baked Chicken Flautas Recipe

These Baked Chicken Flautas are simple, delicious, and full of flavor. My kids have started loving Mexican food, and I owe it all to this recipe. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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Ingredients

  • 4 cups chicken cooked (shredded, rotisserie chicken works great)
  • 1 cup salsa verde (the green salsa)
  • 8 ounces cream cheese softened
  • 1 (15.25 ounce) can black beans drained and rinsed
  • 1 (15 ounce) can corn drained
  • 1½ cups Colby Jack shredded cheese divided
  • 12-14 flour tortillas  (soft taco size)

Instructions

  • Preheat oven to 350 degrees F.
  • Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
  • In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
  • Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
  • Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
  • Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

Notes

We like to serve this with Mexican Street Corn Salad and Spanish Brown Rice

Nutrition

Calories: 460 kcal · Carbohydrates: 51 g · Protein: 22 g · Fat: 19 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 811 mg · Potassium: 570 mg · Fiber: 7 g · Sugar: 8 g · Vitamin A: 652 IU · Vitamin C: 4 mg · Calcium: 247 mg · Iron: 3 mg

Equipment

  • 15x10x2 Sheet Pan
  • Aluminum Foil
  • Large Bowl

Recipe Details

Course: Main Course
Cuisine: Mexican

Recipe inspired by Housewives of Riverton

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Baked Chicken Flautas Recipe

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  1. 2pots2cook says:
    October 20, 2016
    Hi Sisters ! Thank you for Flautas. On my to do list, definitely !
    Reply
  2. Rosemary Wightman says:
    February 7, 2018
    Hi I am a long time member of our saviour s church I just love your recipes I have tried lots of them Thank you for sharing them
    Reply
  3. Crissy says:
    February 4, 2020
    These were delicious, I left out the corn and added garlic and chili powder, a little salt, and cumin! Very yummy!
    Reply
  4. Erica says:
    June 6, 2020
    Are these freezer friendly ?
    Reply
    • Cyd says:
      June 22, 2020
      Yes, these freeze great!
      Reply
  5. sharon says:
    June 8, 2020
    Looks yummy
    Reply
  6. Lois Hicks says:
    June 15, 2020
    Love you 6 sisters recipes.... Keep them coming.
    Reply
    • Cyd says:
      June 22, 2020
      Thanks so much Lois. We appreciate you for stopping by!
      Reply
  7. Sandra says:
    July 22, 2021
    Just ok. The chicken needed some seasoning and the filling itself was a little bland. Tasted ok with some toppings (we had guac, sour cream, pickled jalepenos and salsa). Came out of the oven nice and crispy, especially after they cooled down a bit. Easy to make for a weeknight. The recipe made a ton, so consider halving it unless you want a ton of leftovers. We will heat them up for lunch tomorrow in out air fryer.
    Reply
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