Description
This Baked Chicken Flautas recipe features crispy, golden tortillas filled with a flavorful mixture of shredded chicken, Monterey Jack cheese, cream cheese, and a hint of chili powder. Baked to perfection, these flautas offer a healthier alternative to the traditional fried version while still delivering a satisfying crunch and rich taste. Perfect for a quick and easy appetizer or a tasty main dish served alongside your favorite dipping sauces.
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
- â…“ cup salsa of choice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Tortillas
- 8 flour tortillas (soft taco size)
For Baking
- Neutral cooking oil, as needed (for brushing)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly brush the foil with a neutral cooking oil to prevent sticking and help crisp the flautas.
- Make Filling: In a medium mixing bowl, combine the shredded cooked chicken, grated Monterey Jack cheese, softened cream cheese, chili powder or taco seasoning, and salsa. Mix until all ingredients are well incorporated. Season with kosher salt and freshly ground black pepper to taste.
- Fill Tortillas: Lay out each flour tortilla flat on a clean surface. Spoon an even amount of the chicken filling down the center of each tortilla. Roll each tortilla up tightly around the filling, ensuring to tuck in the edges as you roll. Place each rolled flauta seam-side down on the prepared baking sheet to keep them closed during baking.
- Bake: Using a brush, lightly coat the tops and sides of each flauta with neutral cooking oil. This helps achieve a crispy, golden texture. Bake in the preheated oven for 10-15 minutes, or until the flautas are golden brown and crispy on the outside.
- Serve: Remove the flautas from the oven and serve hot. Accompany them with your favorite dipping sauces such as salsa, guacamole, or sour cream for an extra burst of flavor.
Notes
- You can substitute chicken with turkey or a plant-based protein for variation.
- For extra crispiness, broil the flautas for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Store leftover flautas in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
- If preferred, use corn tortillas, but these might be more fragile and require warming before rolling to prevent cracking.
