Creamy Chicken Baked Flautas

I was recently looking for a healthier version of taquitos only to be reminded that flautas are baked versions of the deep fried taquitos.  I miss the taquitos I love so much when I was working in Glendale and drove over to co-worker’s little favorite Mexican restaurant in Burbank.  I got to eat there my last week on the job and it was every bit as delicious as I remembered it to be.

This is a recipe adapted from For the Love of Cooking’s version of the Creamy Chicken Baked Flautas.

  • 2.5 cups of roasted chicken, chopped
  • 1/2  sweet yellow onion, sliced
  • 3 tbsp fresh cilantro, chopped
  • 2 oz cream cheese
  • 3 tbsp Monterey Jack Cheese, shredded or cheddar
  • 1/4 tsp coriander
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • Corn Tortillas

Preheat the oven to 375 degrees. Line a baking sheet with tin foil.

Combine the onion, cilantro, cream cheese, Monterey Jack or cheddar, coriander, oregano, sea salt and freshly cracked pepper, to taste, in food processor.

Mix until well combined with chopped chicken.

Wrap corn tortillas in wet paper towels and microwave them for 1 minute or until soft. Or on medium skillet/frying pan, heat each side until warm.

Place a bit chicken mixture down the center of the tortilla; roll. Place, seam side down, on a tinfoil lined baking sheet that’s been coated with cooking spray or baking sheet lined with silicon mat. Finish rolling the rest of the flautas.

Place into the oven and bake for 8-10 minutes until crispy and golden yellow.

Use salsa or guacamole for dipping.

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