Baked Chicken And Cheese Flautas Recipes

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BAKED CHEESY CHICKEN FLAUTAS



Baked Cheesy Chicken Flautas image

Flauta, meaning "flute," is a Mexican dish made from a rolled-up tortilla that's often filled with a choice of meat or poultry and deep-fried. Luckily, this recipe for baked chicken flautas gives you all the crispy, cheesy flavor of flautas without any deep-fried mess. Surprise your next taco night guests with homemade flautas that take only 35 minutes total. Don't forget to add a side of Herbed Sour Cream for the perfect dipping partner.

Provided by Old El Paso

Categories     Appetizers     Dips     Sides and Snacks

Time 35m

Yield 10

Number Of Ingredients 13

1 container (8 oz) sour cream
1/4 cup fresh cilantro leaves
2 tablespoons roughly chopped green onions
1 tablespoon honey
1 tablespoon fresh lime juice
1/4 teaspoon salt
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 cup chopped cooked chicken
1 cup shredded Mexican cheese blend (4 oz)
4 oz cream cheese, softened (from 8-oz package)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) Old El Paso™ flour tortillas for soft tacos and fajitas

Steps:

  • Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
  • Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
  • In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
  • Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

CRISPY BAKED CHICKEN FLAUTAS



Crispy Baked Chicken Flautas image

Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

Steps:

  • Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
  • Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
  • Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

BAKED CHICKEN FLAUTAS



Baked Chicken Flautas image

I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.

Provided by cesi85

Time 1h15m

Yield 7

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breast halves
½ medium onion, cut into chunks
2 cloves garlic
1 tablespoon salt
2 tablespoons vegetable oil
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
½ cup vegetable oil for frying
14 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
  • Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
  • Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 g

BAKED CHICKEN AND CHEESE FLAUTAS



Baked Chicken and Cheese Flautas image

These flautas can be baked or fried, either way they taste great with some sour cream, guacamole, and salsa!

Provided by Rocks422

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
¼ cup green salsa (such as Herdez®)
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
12 (6 inch) flour tortillas
2 cups shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
  • Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
  • Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
  • Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.4 g, Cholesterol 88.6 mg, Fat 26.8 g, Fiber 2.4 g, Protein 30 g, SaturatedFat 13.3 g, Sodium 1048.3 mg, Sugar 2.2 g

UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE



Unfried Chicken Flautas With Cheese Sauce image

My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.

Provided by Escamilla06

Categories     Mexican

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, chopped
1 (1 1/4 ounce) envelope taco seasoning
12 corn tortillas
vegetable oil
1 cup cheddar cheese, shredded
8 ounces Velveeta cheese
1 (10 ounce) can rotel
milk or water

Steps:

  • Preheat oven to 375.
  • In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
  • In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
  • On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
  • Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
  • For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
  • Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.

Nutrition Facts : Calories 1032, Fat 49, SaturatedFat 29.1, Cholesterol 217.4, Sodium 2739.7, Carbohydrate 81.1, Fiber 9.1, Sugar 10.6, Protein 68.8

BAKED CHICKEN AND SPINACH FLAUTAS FROM HEALTHY. DELICIOUS.



Baked Chicken and Spinach Flautas from Healthy. Delicious. image

I found this recipe online: Baked flautas/taquitos stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don't have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.

Provided by MoreWithLessMom

Categories     Lunch/Snacks

Time 45m

Yield 10 flautas, 2 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs (about 4)
16 ounces beer
2 cups water
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno pepper, minced
3 cups Baby Spinach, chopped
5 burrito-size flour tortillas (9 inches)
6 ounces Velveeta cheese or 6 ounces melting cheese, shredded
1 tablespoon olive oil or 1 tablespoon cooking spray
salsa, for serving

Steps:

  • Preheat the oven to 450*F.
  • Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  • Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  • Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  • Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Nutrition Facts : Calories 1261.6, Fat 48.5, SaturatedFat 18.7, Cholesterol 256.1, Sodium 3518, Carbohydrate 111.5, Fiber 7.7, Sugar 10.9, Protein 76.1

BAKED CHICKEN FLAUTAS RECIPE



Baked Chicken Flautas Recipe image

Yield 6-8

Number Of Ingredients 7

4 cups cooked chicken (shredded, rotisserie chicken works great)
1 cup salsa verde (the green salsa)
1 (8 ounce) package cream cheese (softened)
1 (15.25 ounce) can black beans (rinsed and drained)
1 (15 ounce) can corn (drained)
1 1/2 cups Colby Jack shredded cheese (divided)
12-14 flour tortillas (soft taco size)

Steps:

  • Preheat oven to 350 degrees F.
  • Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
  • In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
  • Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
  • Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
  • Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

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