Baked Creamy Cheesy Chicken Flautas
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
10
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Calories
311 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Baked Creamy Cheesy Chicken Flautas
Description
The filling combines sautéed onion, garlic, and corn with cooked shredded chicken, salsa, sour cream, and a blend of cheeses, lending a creamy and savory base layered within each tortilla. After warming, the tortillas are tightly rolled around the filling, placed in a butter-brushed baking dish, and baked until the exterior crisps and gains a golden hue.
The accompanying guacamole adds a cool, tangy, and slightly spicy element with avocado, tomato, jalapeño, lime juice, and cilantro, complementing the richness of the flautas. This blend of textures and flavors makes for a balanced dish.
These flautas can be a satisfying main or part of a larger meal. The method allows a make-ahead approach by preparing and freezing the rolled flautas before baking.
For longer storage, keep cooked flautas airtight for up to three days and reheat in the oven or microwave. Thaw frozen flautas fully before baking. Warming tortillas before rolling makes them easier to handle and less prone to cracking.
Ingredients
For Flautas
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- ¾ cup corn canned and drained
- 2 chicken breast I used 2 chicken breasts from a roasted chicken, cooked and shredded
- 1 cup salsa store bought
- ½ cup sour cream
- 1½ cups Tex Mex or Mexican cheese blend, I used Kraft
- 10 flour tortillas 6 inch
- ¼ cup butter unsalted, melted
For Guacamole
- 1 avocado
- 1 medium tomato
- ½ jalapeno pepper
- 1 tablespoon lime juice from 1/2 lime
- 1 tablespoon cilantro chopped
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat oven to 400℉.
- In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
- Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
- Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
- Bake for about 15 minutes or until tortillas turn golden brown.
- While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
- Serve guacamole over flautas and enjoy.
Notes
- Prepare the flautas up to the rolling step, cover, and freeze for make-ahead convenience.
- Store cooked flautas in an airtight container in the refrigerator for up to three days; reheat before serving.
- Warm tortillas briefly in the microwave before assembling to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1flauta | |
| Calories | 311kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 603mg | 25% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 173mg | 17% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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