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Chicken flautas stack together with a side of guacamole, lime wedges and salsa.
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5 from 32 votes

Chicken Flautas

These Chicken Flautas are filled with chicken, salsa, and cheese and baked in the oven until crispy. Your whole family will love this easy, delicious recipe. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Lunch, Snack
Cuisine: Mexican/Spanish
Keyword: Chicken Flautas, Flautas
Servings: 6 flautas
Calories: 320kcal
Author: Erica Walker

Ingredients

  • 1 1/2 cups shredded chicken
  • 6 ounces cream cheese
  • 1 cup Monterey Jack cheese shredded
  • 1/3 cup salsa
  • salt and pepper to taste
  • 6 flour tortillas soft taco size

Instructions

  • Preheat oven to 400-degrees. Combine chicken, cream cheese, Monterey Jack cheese, salsa, and salt & pepper in a medium-sized bowl. Mix together well.
    Glass mixing bowl with chicken flauta filling and a wooden spoon.
  • Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
    Flour tortilla with chicken flauta filling spread down the center.
  • Line a baking sheet with aluminum foil and spray with cooking spray. Place rolled up tortillas evenly spaced on the cookie sheet (place seam side down) and spray cooking spray generously over the top.
    Chicken flautas sprayed with oil on a baking sheet.
  • Bake for 12-16 minutes or until tortillas become golden-brown.
    Chicken flautas stack together with a side of guacamole, lime wedges and salsa.

Video

Notes

  • Use leftover chicken or rotisserie chicken to make these flautas even faster on busy nights.
  • Soften the cream cheese before mixing so the filling comes together smoothly.
  • A thin line of filling down the center of each tortilla makes rolling easier and keeps the flautas from bursting open.
  • Place the flautas seam side down on the baking sheet and spray the tops with cooking spray so they crisp up in the oven.
  • Bake at 400 degrees F for 12 to 16 minutes, or until the tortillas are golden and crispy on the edges.
  • For extra flavor, season the filling with cumin, chili powder, garlic powder, or paprika.
  • Serve with sour cream, salsa, guacamole, or ranch dressing for dipping, plus shredded lettuce, pico de gallo, and avocado on the side.
  • To make ahead, assemble and refrigerate the flautas for up to 24 hours, then bake just before serving.
  • Leftovers reheat best in the oven or air fryer so the tortillas stay crisp.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 18g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 526mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 2mg