Baked Chicken Flautas
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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Dinner
Cuisine: American, Tex Mex
Diet: Low Salt
Servings: 6 people
Calories: 310kcal
- 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
- 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.
Serving: 2taquitos | Calories: 310kcal | Carbohydrates: 32g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 490mg | Potassium: 418mg | Fiber: 2g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 3mg