Baked Chicken Flautas Recipe
Ayeee carumba I love Mexican food. But let’s be honest… it’s not usually the slimmest food on the planet.
You can toss out that notion with this baked flautas recipe: The chicken is poached and then mixed in spices, topped with flavorful onions, sprinkled with cotija cheese and then baked up in a crispy tortilla shell.
Not to mention the greek yogurt drizzle… love a spicy + cool combination!
Get your Mexi fix minus the grease with these Baked Chicken Flautas!
Why You’ll Love These Baked Chicken Flautas
- Baked, not fried — all the crunch with a fraction of the oil. A total guilt-free win.
- Ready in 30 minutes — poached chicken, roll, bake, done.
- That Greek yogurt drizzle — cool, creamy, and the perfect contrast to the spiced chicken.
- Meal prep friendly — roll them ahead of time and bake when ready.
- Crowd-pleaser — kids and adults both go crazy for these at taco night.
Tips for the Crispiest Baked Flautas
- Spray generously with cooking spray — this is the key to that golden, crispy exterior without frying.
- Don’t overfill — a heaping tablespoon of filling is plenty. Overstuffed flautas burst open in the oven.
- Place seam-side down — keeps them rolled tight while they bake.
- Use a hot oven — 425°F gives you the best crunch in the shortest time.
Easy Substitutions
- No chicken? Use shredded rotisserie chicken, ground turkey, or black beans for a vegetarian version.
- No flour tortillas? Corn tortillas work — just warm them first so they don’t crack when rolling.
- No Greek yogurt? Sour cream or a simple avocado crema are great alternatives.
Frequently Asked Questions
Can I make flautas ahead of time?
Yes! Roll the flautas and place them seam-side down on a baking sheet, then cover and refrigerate for up to 24 hours. Bake straight from the fridge — you may need to add 3-5 extra minutes.
How do I store leftover baked chicken flautas?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes to crisp them back up — avoid the microwave or they’ll get soggy.
Can I freeze baked chicken flautas?
Absolutely! Freeze baked flautas on a sheet pan until solid, then transfer to a freezer bag. Reheat from frozen at 400°F for 15-18 minutes. They’re almost better straight from the freezer!
More Easy Mexican-Inspired Recipes
If these baked chicken flautas hit the spot, you’ll love our Lazy Girl Enchiladas Verdes — another reader-favorite weeknight Mexican dinner. For a fresh side, try our Restaurant Style Salsa — it’s made in the blender in 5 minutes.
Baked Chicken Flautas
Ingredients
- 2 boneless, skinless chicken breasts
- 2 32-oz. boxes chicken stock
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. cayenne
- 1 yellow onion sliced
- 6 tbs. cotija cheese or queso fresco crumbles
- 6 flour tortillas I used whole wheat
greek yogurt drizzle:
- 1 7-oz. cup greek yogurt
- juice from 1/2 lime
- 1 tsp. chili powder
Instructions
- Preheat your oven to 400 degrees. Place your two whole chicken breasts in a deep sauté pan and cover completely with the two boxes of chicken stock. Bring to a boil and then immediately turn heat to low/simmer. Poach for 15 minutes then remove from liquid to cool.
- Using two forks, shred your chicken up and set aside. In a mixing bowl, combine all your spices (chili powder, salt, garlic powder, cumin, and cayenne). Add in shredded chicken and toss to coat.
- Take one tortilla and fill with about 3 tbs. of chicken, 1 tbs. sliced onion and sprinkle with about 1 tsp. of cheese (or more). Roll and lay seam down on a baking sheet sprayed with Pam/cooking spray. Continue with the rest of your tortillas then bake for 15 minutes.
- While the flautas are baking, mix your Greek yogurt with the juice from 1/2 lime. Sprinkle in chili powder to taste.
- When flautas are finished cooking, remove from oven and let cool for a couple minutes. Drizzle the yogurt sauce over the warm flautas and sprinkle with chopped cilantro. Enjoy!
