Baked Chicken Flautas

5 from 6 votes

Baked, not fried, these creamy chicken taquitos are so easy to make, especially if the shredded chicken tinga filling is prepared ahead. Serve as an appetizer or with a salad and salsa verde for a full meal. Makes 12 flautas.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner

Cuisine: American, Tex Mex

Diet: Low Salt

Servings: people

Author: Alicia

Ingredients

1 pound shredded chicken filling (chicken tinga recommended)
4 oz cream cheese
1 teaspoon cumin
any extra leftover chopped veggies, like corn or kale (Optional)
salt and pepper to taste
12 flour tortillas or corn tortillas (taquitos)
olive oil spray

Toppings

2 green onions
2 tablespoons chopped cilantro
salsa verde

US Customary - Metric

Instructions

Preheat oven to 400°F. Combine warm shredded chicken tinga with cream cheese and cumin. Add any vegetables you like, if using. Mix together and taste to adjust seasoning, add any extra salt and pepper if desired.
Spoon creamy chicken mixture into one side of a tortilla and roll up, as tight as you can. Place the tortilla seam side down on a baking sheet lined with parchment. Spray lightly with olive oil and bake at 400° for 20 minutes until lightly browned on outside and crispy. Serve warm.

Notes

Rotisserie chicken or chicken breasts can be shredded and used for this recipe if you want something fast, but for the most flavor, use this chicken tinga recipe. You can also mix up the filling by using my shredded steak.
Corn tortillas sub out well for flour if you're looking for a gluten free alternative. These are just usually called "taquitos".
Reheat these at 400 degrees F for 10-15 minutes. They'll still be crispy on the outside.

Nutrition