Baked Flautas de Pollo
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
8 flautas
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Calories
266 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Baked Flautas de Pollo
Description
Baked Flautas de Pollo combine shredded chicken boiled with onion, garlic, salt, cumin, and black pepper, mixed with spinach, black beans lightly mashed, and cheddar cheese with additional spices. The heated mixture wilts the spinach and melts the cheese, creating a moist, cohesive filling. Large flour tortillas are filled with this mixture, rolled, brushed with olive oil, and baked until edges lightly crisp. The baking method offers a less oily alternative to frying while retaining a pleasant crunch.
The dish pairs well with guacamole, Pico de Gallo, sour cream, and fresh cilantro to add freshness and creaminess that contrast the savory filling. This makes it a fulfilling appetizer or main course with Mexican-inspired flavors and textures.
Notes suggest that these flautas can be refrigerated for up to three days, or frozen after flash freezing unbaked rolled flautas for several months. For variation, pan-frying is an option by frying seam-side down to achieve a crispy exterior. The recipe also allows substitutions like increasing beans, using thawed frozen spinach, or choosing different melty or crumbly cheeses.
Ingredients
Boiled Chicken
- 1 lb chicken breast
- 1/2 white onion
- 4 garlic cloves
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon black pepper
Flauta Filling
- 2 cups spinach packed, about 2.5 oz, fresh
- 1 cup cheddar cheese shredded
- 1 1/2 cup black beans canned or cooked (this is approximately 1 can)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- pinch cayenne pepper
- 1 1/2 cups cheddar cheese shredded
Flautas
- 8 flour tortilla large
- 1 tablespoon olive oil
- guacamole
- Pico de Gallo
- sour cream
- cilantro fresh
Instructions
Cook the Chicken
- Add all ingredients for boiled chicken to a 2-3 quart pot. Fill with water so that it's at least 2 inches over the top of the chicken. Turn to high and bring to a boil and boil for 20 minutes.
Prepare Flauta Filling
- Meanwhile, prep beans by measuring out 1.5 cups of black beans and adding to a small bowl. Give a quick mash with a fork or potato masher. If using canned, give beans a quick rinse and add to the bowl without being too strict on draining all of the liquid out before adding to a bowl, add a little to soften the beans a touch.
- Once the chicken is done, pre-heat oven to 400 degrees and set a baking sheet aside.
- In a medium sized bowl, add the chicken and using two forks, shred. Add the shredded spinach, beans, cheese, cumin, salt, and a pinch of cayenne and mix, the spinach should start to wilt from the heat of the chicken and cheese melt.
Roll Flautas
- Prepare your tortillas. If they're not soft and pliable enough to roll, add them to a plate and wrap in a damp paper towel. Microwave for about 20-30 seconds to soften.
- Add about 1/2 cup of filling to the lower half of a tortilla and spread it out in an even layer, covering most of the bottom half.
- Fold up the bottom of the tortilla about 2 inches, and then tightly roll into a long thin flute-like shaped flauta. Note: You will roll over the filling for the first few rolls - this will help keep it all together.
- Place rolled flautas seam side down on the baking sheet. Add 1 tablespoon of oil to a small bowl and use a pastry brush to brush the top of flautas with a thin layer of oil.
- Add to center rack in the oven and bake for 20-25 minutes, until the ends are lightly browned.
- Serve with pico de gallo, gucamole, sour cream, and fresh cilantro and enjoy!
Notes
- Baked flautas keep in the fridge for up to 3 days and can be frozen unbaked or baked for 3-4 months after flash freezing on a tray.
- You can substitute leftover shredded chicken or adjust the amount of beans used as preferred.
- Thawed frozen spinach can replace fresh spinach when measured to about half a cup.
- Choose melty cheeses like cheddar for the filling and sprinkle crumbly salty cheese on top if desired.
- For a crispier texture, pan-fry flautas seam-side down in about 1/4 cup of vegetable oil, cooking 3 minutes per side until browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8flautas
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 1094mg | 46% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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