These Baked Chicken Flautas are a crispy, golden delight that bring the vibrant flavors of Mexican cuisine to your table in just 30 minutes. Packed with tender shredded chicken, melty cheese, and a hint of spice, each bite offers a satisfying crunch and a burst of savory goodness. Perfect for busy weeknights or casual gatherings, they’re a crowd-pleaser that’s as easy to make as it is delicious.
With a balance of protein-packed chicken and fiber-rich ingredients, these flautas are both hearty and wholesome. The warm, toasty tortillas cradle a flavorful filling, while a sprinkle of cheese adds a creamy finish. Serve them with fresh salsa or guacamole for a meal that’s as colorful as it is comforting.
What You’ll Need
- 4 cups cooked chicken (shredded; rotisserie chicken works great for convenience)
- 1 cup salsa verde (the green salsa; use store-bought or homemade)
- 8 ounces cream cheese (softened to room temperature for easy mixing)
- 1 (15.25 ounce) can black beans (drained and rinsed)
- 1 (15 ounce) can corn (drained)
- 1½ cups shredded Colby Jack cheese (divided; substitute with cheddar or Monterey Jack if preferred)
- 12-14 flour tortillas (soft taco size; corn tortillas can be used for a gluten-free option)
How to Make Baked Chicken Flautas
- Preheat your oven to 350°F (175°C). Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray. Set aside.
- Prepare the filling: In a large bowl, mix together the shredded chicken, salsa verde, softened cream cheese, black beans, corn, and 1 cup of the shredded Colby Jack cheese until well combined.
- Assemble the flautas: Place 2-3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down on the prepared baking sheet. Repeat until all the filling is used.
- Add the finishing touch: Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the rolled tortillas.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tortillas start to turn golden brown (the edges will brown first).
- Serve: Remove from the oven and let cool slightly. Serve warm with your favorite toppings, such as salsa, guacamole, sour cream, or shredded lettuce.
Delicious Toppings and Sauces to Elevate Your Flautas
Take your baked chicken flautas to the next level with a variety of toppings and sauces! Serve them with fresh salsa, creamy guacamole, or cool sour cream for a burst of flavor. For a zesty twist, drizzle with chipotle mayo or lime crema. Add a crunch with shredded lettuce or diced tomatoes, and don’t forget a sprinkle of fresh cilantro for a finishing touch.
Perfect Pairings: What to Serve with Your Flautas
These baked chicken flautas are a crowd-pleaser on their own, but they pair beautifully with sides like cilantro-lime rice, refried beans, or a crisp green salad. For a lighter option, try a side of grilled vegetables or corn on the cob. Don’t forget a refreshing drink like mango agua fresca or sparkling limeade to complete the meal!
How to Store and Reheat for Maximum Freshness
Store leftover flautas in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-12 minutes, or until crispy. For a quicker option, use the air fryer at 350°F for 5-7 minutes. Avoid microwaving, as it can make the tortillas soggy.
Time-Saving Tips for Busy Cooks
Save time by using pre-cooked rotisserie chicken and pre-shredded cheese. You can also prep the filling a day ahead and store it in the fridge until you’re ready to assemble and bake. If you’re short on time, skip rolling individual flautas and make a casserole-style version by layering the filling between tortillas in a baking dish.
Recipe Variations to Keep Things Exciting
Switch up the flavors by using red salsa instead of salsa verde, or swap the chicken for shredded beef or black beans for a vegetarian option. Try using corn tortillas for a gluten-free alternative, or add a kick with diced jalapeños or hot sauce in the filling. The possibilities are endless!
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).