We love Mexican food and these Baked Chicken Flautas are a family favorite!
This recipe is easy to throw together. All I have to do is pick up a rotisserie chicken at the store and use that shredded meat to whip up some juicy chicken flautas. They come together in no time.
Helpful tips:
To make crispy chicken flautas, it is crucial to fry them at high heat. Maintaining a frying oil temperature of 350-375°F is essential for achieving the desired crispiness. A helpful tip is to listen for a sizzle the moment the food touches the hot oil, which indicates the oil is at the right temperature. If you are uncertain about the heat level, you can perform a quick test using a strip of tortilla before adding the chicken flautas.
Keep the flautas together during frying using toothpicks to secure them in shape. If the flautas start unraveling after assembly, gently spear them with toothpicks. By doing so, they will maintain their shape while frying. Once the flautas are fried, they should hold their shape without the need for toothpicks.
If you love these Baked Chicken Flautas, be sure and try our Chicken Taco Casserole.
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.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
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Looking for more Mexican-inspired dinner recipes?
- Honey Lime Chicken Enchiladas
- Baked Chicken Chimichangas
- Chicken Burrito Bowls
- 20 Minute Taco Salad Casserole
- Chicken Taco Roll Ups
- Chicken Pinwheels
Baked Chicken Flautas Recipe
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe inspired by Housewives of Riverton
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Hi Sisters ! Thank you for Flautas. On my to do list, definitely !
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
These were delicious, I left out the corn and added garlic and chili powder, a little salt, and cumin! Very yummy!
Are these freezer friendly ?
Looks yummy
Love you 6 sisters recipes…. Keep them coming.
Thanks so much Lois. We appreciate you for stopping by!
Yes, these freeze great!
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.
Should they be thawed first before baking?
Yes, I would at least have them semi thawed in the fridge. That way they won’t cook quite as long and will heat through quicker.