Oven-baked Chicken Flautas
These oven-baked flautas can be served as entrées, appetizers, or cut them up small and pass them on a tray at a party! This recipe uses shredded chicken, but you could use any shredded, ground, or cubed meat you like. (Like my carne que sobra tacos, this is another great way to use leftovers!) You could even make a vegetarian version using tofu…if you do happen to make a vegetarian version, drop me a line and tell me how it goes!
Because these are baked in the oven instead of fried in oil, they are healthier than deep fried flautas or taquitos. Once you see how easy they are to make, you’re going to be making them all the time!
NOTE: In the video and here in the recipe, I’ve specified “1 tablespoon” as the measurement for the onions and bell peppers. Honestly, you can add more than that or omit them entirely if you want to. I’ve been making these for so long I don’t measure anything anymore, so my measurements here are really just guidelines.
- 1 chicken breast or leftover rotisserie chicken
- 1 package of EXTRA LARGE flour tortillas (recommended – Romeros)
- 1-2 cups of shredded cheddar cheese (depending on how cheesy you like things!)
- 1 small chopped tomato
- 1 tbsp. diced red or white onion
- 1 tbsp. diced red or green bell pepper
- 2-3 shakes of garlic salt
- 2-3 shakes of black pepper
- Parmesan cheese to sprinkle over the top (optional)
- Finely chopped Italian parsley for sprinkling over the top (optional)
- Cooking spray
- Baking sheet
- Parchment paper
- toothpicks
Heat oven to 385.
Shred or chop chicken and place in a bowl.
Sauté tomato, onion, and pepper until onions are translucent. Sprinkle with garlic salt and pepper and stir.
Pour sautéed vegetables and shredded cheese over chicken and combine.
Line baking sheet with parchment paper.
To assemble flautas: lay tortilla flat and spoon chicken mixture into a line halfway between the TOP and CENTER of the tortilla. Roll from the top of the tortilla all the way down forming a “flute,” making sure that all ingredients are secured tightly. Poke a toothpick through the center to secure while baking. Continue assembling until you’ve reached the desired quantity.
Spray flautas lightly with cooking spray. Sprinkle Parmesan cheese or Mexican cheese blend and Italian parsley on top (optional).
Bake until crispy and golden brown; about 10-13 minutes.
Remove toothpicks and cut in half, thirds, or quarters on a diagonal.
Serve with Salsa Fresca and Simple Guacamole.
You can make a big batch of these and refrigerate them. Then later, you or your children can easily warm up a few as a snack or as a full meal. To warm them out of the ‘fridge, turn on the oven to 385F. You don’t have to wait for the oven to heat up; put the flautas in the oven on a baking stone or a cookie sheet and let them heat up with the oven! Once the oven reaches 385, they’re warmed up and ready to eat.
