Flautas are always a crowd pleaser. These Baked Chicken Flautas are so light and delicious that you don’t have to worry about stopping at 1 or 2 or 3 …
These flautas are topped with a light drizzle of avocado and tomato salsas. The cool and fresh taste of salsa is the perfect complement to the crunchy flauta.
A taquito or flauta is a Mexican dish that typically consists of rolled-up tortilla with meat or cheese filling. These filled tortillas are usually Fried to golden. They end up with a crunchy crust and delicious filling. This makes it a definite winner anywhere in the world.
Though I have seen it used interchangeably but there seems to be some subtle differences between a taquito and a flauta. These are made with burrito size flour tortillas and resemble the flute more than the smaller taco sized versions. So I am sticking to flauta. That said I would love to hear your views. Comment below and let me know.
What makes these stand apart is all the toppings and condiments. Pico de Gallo, a variety of salsas, a drizzle of cream all these add to the dish and provide an interesting contrast in terms of test and texture.
There are a few reasons why I prefer the baked version.
- I am not very good at frying! You give me something with open ends like a flauta, chances are all the filling with end up soaked in the oil.
- The baked version is lighter.
- When baking I can make the filling as creamy or as light or as moist as I want.
So here my version is a little lighter and easy to make. I use about 2 cooked chicken breasts in this recipe. You could use a rotisserie chicken from the store or poach some and shred. You could use left over from the roast chicken or the meat from making stock. Here are a few recipes to try.
This recipe does not use a lot of spices or seasonings – I use chili powder, paprika, and cumin as the dry spices. Some mild salsa and shredded cheese round out the filling making it moist and creamy. You could use spicier versions, add jalapenos into the mix and experiment. But it is fresh and flavorful the way it is.
I usually use shredded Mexican cheese blend here, but you can use queso fresco, mozzarella, pepper jack or any high moisture cheeses (the ones that melt easily) that you like. Add a dash of hot sauce if you like to make it spicier.
My pick for flautas are flour tortillas. These give the color and crunch that I like. Corn tortillas are bit more crunchier and of course becomes a gluten free choice. Whole wheat tortillas could be a healthier option as well.
- Mashed potatoes – especially if you are a fan of Indian Samosas .
- Any other meat – just substitute shredded beef or pork for chicken. For a twist in taste try the shredded beef from my Korean Inspired Beef Bowl.
- Bean and cheese.
- Vegan – make with tofu or shredded jack fruit.
Here is the recipe
Flautas are usually made by putting a seasoned filling in a tortilla, which in turn is rolled and fried. Here is a baked version with crunchy outside and a delicious moist filling.
- 1 lb. Cooked Chicken Breast, Shredded Notes
- ½ C Onions Finely Chopped
- 1 Tsp Garlic Minced
- 1 Tsp Salt As Needed
- 1 Tsp Chili powder
- 1 Tsp Paprika
- 1 Tsp Cumin
- ½ C Corn Frozen or roasted
- ½ C Mild Salsa
- Shredded cheese – your choice Mexican blend,pepper jack, mozzarella, queso fresco
- WWheat or Flour Tortillas about 10 burrito size Notes
- Guacamole, Avocado crema, Pico De Gallo, jalapenos, Salsa Rojo etc
- Preheat oven to 425°F.
Chop the onion finely and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 3- 4 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the spices and corn. Stir well and cook low heat until the corn is seasoned. And the shredded chicken, mix well and adjust with salt. Stir in the salsa and remove from heat. If the mix is hot then wait for a few minutes for it to turn warm. Stir in the cheese while warm.
- Soften the tortillas ( microwave covered for 15-30 seconds or so). These have to pliable when rolling to prevent cracking. Keep the softened tortillas covered.
- Spray a cookie sheet (or the baking pan used) with oil.
Place a heaping spoon or two of the mix towards 1/3 of the tortilla. Roll up tortillas, from one end to the other end making a neat cylinder. Place seam side down on a cookie sheet. Repeat with the remaining tortillas until all the filling is used up.
- Spray the rolled tortillas with cooking spray. Bake for 15-20 mins in the preheated oven, or until tortilla is golden brown and cooked through.
- Serve with your choice of toppings.
- Use about 2 cooked (poached or baked) chicken breast, It makes about 3 to 4 C shredded.
- The filling here is enough to fill about 10 burrito tortillas. If using smaller or taco size tortillas you could make double the amount.
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