Baked chicken flautas are going to be one of the easiest things you’ll ever make. The only complication I encountered was when it came to naming this recipe, I was like: “Is this a taquito? A flauta? What does that mean?!” I think that some Tex-Mex cuisine, while all packing lots of flavor, can be slightly confusing in terms of what qualifies a dish to be named what it is. For instance, flautas and taquitos seem to be relatively the same, but there are slight differences.I’ve done some research to determine the difference between taquitos and flautas, and I’ve come to a couple of conclusions:
–> Taquitos are smaller and contain less filling.
–> Flautas can be made using either flour or corn tortillas; taquitos are made with corn tortillas.
–> Both are considered small tacos that are rolled up to contain their fillings, then topped with various sauces or creams.
–> Both are typically fried, but flautas can also be baked because … ‘Merica. (That means you get to change the rules if you want to.)
Tex-Mex is a glorious thing, in my opinion. Is it a legitimate cuisine? To me, yes. I do believe that it is a blend between Mexican cuisine and Southern/Texan cuisine, and it represents a unique blend of flavors that I thoroughly enjoy. I do respect the opinions of the purist representatives that accuse this cuisine of being somewhat illegitimate, but that just means more for me.
So hate on, haters. And pass me that burrito. Or sancho. Or whatever that bundle of goodness is called.
I hope you educated individuals aren’t completely judging me at this point. 🙂
This recipe is so easy and seriously good. I recommend using shredded rotisserie chicken because it’s easy to chop and packs a ton of flavor. |side note:| Have you noticed that I’ve been trying to put mine to good use lately? If you need another recipe to utilize extra rotisserie chicken, buffalo chicken dip is a great snack to make! |end side note.| Although the chicken needs minimal seasonings added, I went ahead and tossed in some cumin and some taco seasoning to hold true to our Tex-Mex intentions.
Baked chicken flautas served with guacamole are my favorite. They make a super appetizer, but if you’re in a rush and you have plenty to go around, they can absolutely be enjoyed as an entree, too. Prepare some easy Mexican rice as a side, and you’ve got yourself a meal!
Let me know what you think!
[my additional tips!]:
Actual Prep / cook time: 20 minutes
Clean-up difficulty: 2
Overall difficulty to make: 1
Overall satisfaction: 9
Price range? This dish is under $5 for two people.
What I would change next time? Probably add some heat to it. But it was really good!
For your own version, I recommend:
- I ate these with homemade guacamole (that recipe coming soon!) Also, topping these with some Mexican crema and some fresh pico would also be delicious! As always, chihuahua cheese is a GREAT substitute for the sharp cheddar if you want that really melty, great flavor!
Â© 2015 : a flavor journal : by sara alvordRecipe Card love it? rate it!
baked chicken flautas.Servings 2Baked chicken flautas are easy, quick and delicious. Make them for an appetizer for your party, or dinner for two!
- 1 1/2 cup rotisserie chicken. finely chopped
- 6 grape tomatoes finely chopped
- 1/4 cup green onion finely chopped
- 1 tbsp. taco seasoning I used Taco Bell
- 1 tsp. cumin
- 1/2 cup refried beans
- 1/3 cup sour cream
- 1/2 cup Mexican blend cheese
- sharp cheddar freshly grated
- 4 8- inch flour tortillas
- 1/2 lime wedge
- In a large saute pan over medium heat, add rotisserie chicken, tomatoes and green onion and mix well. Cook for 2-3 minutes over medium, then add cumin and taco seasoning. Mix well again, and cook for 2 additional minutes.
- Add refried beans and sour cream to pan, stir until completely melted and blended with chicken and veggies. Once the mixture is combined, sprinkle Mexican blend cheese over the top and stir until also melted and blended, about one minute.
- Spoon 3/4 cup of mixture onto the center of an 8" flour tortilla. Spread the mixture in a straight line down the center, spreading it from edge to edge JUST in the straight line. The mixture should be about one inch thick, and no more than one inch wide. Grate sharp cheddar cheese over all of the chicken mixture, enough to cover it from end to end. Roll each tortilla up tightly around the mixture in the center.
- Place each prepared flauta (seam side down) onto a baking sheet. Take one half of a freshly cut lime, and slide the juicy side over the top of the flauta until it is covered with lime juice. Repeat for all flautas.
- Place into a 400 degree oven and bake for 10 minutes. Serve hot!
NotesIf you wish to add jalapeños to this recipe, simply chop them and add them with the chicken, tomatoes and green onion!
Tried this recipe?
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Comments & Reviews
This recipe sounds delicious – we have an authentic Mexican restaurant in town and I ALWAYS get flautas – pinned!
sara a. says
Thank you so much! I hope you love these, too!
This is so easy and so good! Generally I make flautas with corn tortillas and by boiling chicken in spices forever, this is much better for a quick week night meal! I’d still stick with corn, but that is just because I can’t have the flour. Love it!
sara a. says
Thank you!! Corn probably makes them more authentic, anyway! 😀