Make these hand-held baked chicken flautas with corn tortillas, shredded chicken, and melty cheese. Baked instead of fried, they're still crispy without the extra fat! Add your favorite dipping sauces and enjoy!
The secret to crispy flautas is using avocado oil spray! When the corn tortillas are baked after a light coating of avocado oil, they turn golden brown and become extra crispy. Sprinkle with a bit of kosher salt before baking to add a lovely salty component. They are so good!
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Why You'll Love This Recipe
- Comes together in under thirty minutes!
- Healthier option than the frozen version
- Gluten Free and Low FODMAP
Featured Ingredients
- Cooked, Shredded Chicken - Use meal-prepped Dutch oven chicken, leftover cooked chicken, or pulled rotisserie chicken.
- Taco Seasoning - Use homemade taco seasoning or your favorite brand.
- Pepper Jack Cheese - Melty cheese with a little bit of spice.
- Queso Fresco Fresh Cheese - Melty, fresh crumbled bits of goodness.
- Corn Tortillas - White or Yellow, the choice is yours. Either type of tortilla will work.
- Avocado Cooking Spray - Essential to capture the crispy factor without deep frying.
- Kosher Salt - The coarser salt is perfect for a salty flavor.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the cooked, shredded chicken and the taco seasoning to a large bowl. Stir until the taco seasoning coats the chicken.
Step 2: Add the shredded pepper jack cheese and crumbled queso fresco cheese to the chicken mixture. Stir.
Step 3: Wrap 10 corn tortillas in a damp paper towel on a plate and microwave for 30 seconds to 1 minute or until the tortillas are warm.
Step 4: Add 1-2 tablespoons of the chicken cheese mixture to the center of a tortilla. Roll and place seam side down on a parchment-covered baking sheet.
Step 5: Once baking sheet is full, spray them with avocado oil or brush oil on with a pastry brush.
Step 6: Sprinkle each flauta with kosher salt. Then bake in a preheated 425 degree F oven for 15-20 minutes or until golden brown.
Tips
Chop up the cooked chicken into smaller pieces to make the rolling process easier.
Double the recipe and freeze half! Place frozen chicken flautas on a baking sheet and bake in a 425 degree F oven for 20-30 minutes or until warm. Respray with avocado oil to make sure they are crispy.
Ingredient Swaps
- Chicken Options - Use boneless, skinless chicken thighs for a richer chicken option.
- Cheese Options - For a mild option, use Monterey Jack cheese instead of pepper jack cheese.
- Tortilla Options - Use yellow corn tortillas, grain free tortillas, gluten free tortillas or flour tortillas.
Variations
Creamy Chicken Flautas: Add 2 ounces of softened cream cheese to the chicken filling. This will create a creamy, cheese filling.
Ground Beef Flautas: Swap out the chicken and add cooked ground beef seasoned with homemade taco seasoning.
Vegetarian Flautas: Want a veggie option? Omit the chicken and swap in oven roasted vegetables!
Dipping Sauces and Toppings
Dipping Sauce Options: Restaurant Style Salsa, Homemade Guacamole, or Lazy Guacamole if you don't want to deal with dicing avocados, Lime Crema, Roasted Tomatillo Salsa, Green Taco Sauce.
Toppings: Diced Tomatoes, Diced Avocados, Sliced Jalapenos, Fresh Cilantro, Sour Cream, Pico de Gallo
Storing and Reheating
Store: Keep leftover assembled flautas in an airtight container for up to four days. To make more flautas as needed, store chicken mixture in an airtight container in the refrigerator. Or freeze chicken and cheese mixture to make more flautas in the future.
Reheat: In a preheated 400 degree F oven for 15-20 minutes or until warm. Do not overcook or the tortillas will crumble.
Freeze: Assembled and cooled flautas freeze great! Place them in a freezer-friendly container or a zip-top bag and freeze for up to four months. Do not defrost, place the flautas on a baking sheet in a 425 degree F oven for 20-30 minutes or until warm. Respray with avocado oil and sprinkle with salt.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietitian.
- Chicken - Unseasoned, plain chicken has no detected FODMAPs.
- Taco Seasoning - Use a low FODMAP taco seasoning or purchase a certified low FODMAP option from Amazon.
- Pepper Jack Cheese - Pepper Jack has not been tested, but use Montery Jack cheese, without the spice, it is safe at 2 slices or 40 grams per meal.
- Queso Fresco Fresh Cheese - Safe at 2 slices or 40 grams per meal.
- Corn Tortillas without fillers or gums - Safe at 3 tortillas or 57 grams per meal.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
Either flour or corn tortillas will work. Use whatever you prefer.
Lightly brush on avocado oil or use melted butter. Make sure the coating is not too heavy because it could make them soggy versus crispy.
The mixture needs to have minimal moisture inside. If the chicken is wet at all, it can cause sogginess. Drain or soak up any extra liquid with paper towel.
What To Serve With Chicken Flautas
Chicken flautas are great as an appetizer for a party or game day! Serve with dipping sauces for a fun way to present these! For dinner, add a side of homemade Mexican Rice and fresh corn salsa. We love to enjoy these after a busy night on the field or sitting on the bleachers. Roll and bake, and dinner is done!
Loveable Mexican Chicken Recipes
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Recipe
Baked Chicken Flautas
Ingredients
- 4 cups chicken, cooked and shredded (Note 1)
- 3 teaspoons taco seasoning
- 2 cups pepper jack cheese shredded
- 10 ounces queso fresco cheese crumbled
- 30 white corn tortillas
- avocado cooking spray
- 1 tablespoon kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the shredded, cooked chicken in a large mixing bowl. Sprinkle the taco seasoning over the chicken. Stir until coated.
- Crumble the queso fresco cheese with a fork and add to the chicken along with the pepper jack cheese. Stir until combined.
- Wrap 10 tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
- Fill the warm tortilla with 1-2 tablespoons of chicken and cheese mixture. Roll up and place seam side down on a parchment covered baking sheet.
- Spray the tortillas with avocado spray.
- Sprinkle each flauta with kosher salt.
- Bake in a preheated oven for 15-20 minutes or until edges turn gold brown and crispy.
- Serve with dipping sauces and toppings.
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