Flavorful Baked Chicken Flautas
These Flavorful Baked Chicken Flautas. Are the ultimate comfort food. With a Mexican twist. Tender, shredded chicken. Is mixed with cream cheese, Monterey Jack, salsa, and a touch of spice. Then wrapped in soft tortillas. And baked to crispy perfection. My family devoured them. The first time I made them. And they’ve become a weeknight favorite ever since! The best part? They’re baked, not fried. So you get all the crunch. Without the extra oil. Serve with salsa, guacamole, or sour cream. For a meal. Everyone will love!
8 Servings
Ingredients
- 2 c shredded cooked chicken
- 2 c grated Monterey Jack cheese
- 8 ounces softened cream cheese
- 1 tbsp chili powder or taco seasoning
- 1/3 c salsa of your choice
- 8 soft taco-sized flour tortillas
- Kosher salt and freshly ground black pepper to taste
- Neutral oil as needed for brushing
Instructions
- Preheat your oven to 400°F. And prepare a baking sheet. By lining it with foil. And lightly brushing it with oil.
- In a medium-sized bowl. Mix together the shredded chicken. With grated cheese, softened cream cheese, chili powder or taco seasoning, and salsa. Until well combined. Add salt. And pepper to taste.
- Take each tortilla. And spoon the chicken mixture. Down the center. Roll the tortillas tightly. Securing the filling inside.
- Arrange the rolled tortillas. Seam-side down. On the oiled baking sheet. Brush the tops. And sides of the tortillas. With a bit more oil.
- Bake in the preheated oven. For 10-15 minutes. Or until the tortillas. Are golden and crispy. Serve with your favorite dip. And enjoy!
Notes
To make this recipe gluten-free. Simply swap out the flour tortillas. For your favorite gluten-free tortillas. Most grocery stores carry gluten-free tortillas. Made from corn or gluten-free flour blends. That will work just as well. Also, be sure to double-check. The seasonings and salsa. To confirm they are gluten-free. This simple substitution. Will make the dish just as delicious. While accommodating gluten-free diets!