Description
These Baked Chicken Flautas are crispy, cheesy, and packed with flavorful shredded chicken and spices. Perfect as a delicious appetizer or main dish, they are baked to golden perfection for a healthier alternative to frying. Serve with salsa, guacamole, or sour cream for a tasty Tex-Mex treat that’s quick and easy to prepare.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 2 cups Monterey Jack cheese, grated
- 8 ounces cream cheese, softened
- 1 tablespoon chili powder or taco seasoning
- ⅓ cup salsa of choice
- Kosher salt and freshly ground black pepper, to taste
Other
- 8 flour tortillas (soft taco size)
- Neutral cooking oil, as needed
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and brush it lightly with neutral cooking oil to prevent sticking.
- Make Filling: In a medium bowl, mix the shredded cooked chicken, grated Monterey Jack cheese, softened cream cheese, chili powder or taco seasoning, and salsa of choice. Season the mixture with kosher salt and freshly ground black pepper to your taste, stirring well to combine all ingredients evenly.
- Fill Tortillas: Spoon an even amount of the chicken filling down the center of each flour tortilla. Roll them up tightly and place each roll seam-side down on the prepared baking sheet so they hold their shape while baking.
- Brush with Oil: Lightly brush the tops and sides of each rolled flauta with neutral cooking oil. This step helps them crisp up beautifully in the oven.
- Bake: Bake the flautas in the preheated oven for 10 to 15 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot. Pair these delicious baked chicken flautas with your favorite dipping sauces such as salsa, guacamole, or sour cream for an extra burst of flavor.
Notes
- You can substitute the Monterey Jack cheese with cheddar or a Mexican cheese blend if preferred.
- For spicier flautas, add chopped jalapeños or a pinch of cayenne pepper to the filling.
- Use corn tortillas for a gluten-free option, but be careful when rolling as they are more fragile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Brush with oil evenly to ensure even browning and crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
