Baked Chicken Flautas

I am feeling particularly excited about my post today!  I have had some great opportunities presented to me lately through the Foodbuzz Tastemaker Program.  My most recent endeavor began when I received some products from ConAgra along with a challenge to create a Superbowl recipe with them.  I was also asked to make a brief  “cooking show” video of my recipe!  What fun right!?  Despite a few unexpected blunders I had a blast making it and I hope you enjoy watching it.  A special thanks to my awesome, behind-the-scenes hubby for his patience and opinions (when I asked for them) and to my sweet and wonderful sister-in-law for entertaining my rowdy brood!  Enjoy!!!!

Baked Chicken Flautas

  • 3 cups diced or shredded chicken, cooked
  • 1 10 oz can Ro*Tel
  • 2 tblsp butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 tsp finely chopped jalapeño
  • 1 tsp minced garlic
  • 1 1/2 cups shredded cheese (I used a Mexican four cheese blend)
  • 1/2 cup sour cream
  • 1/4 tsp cumin
  • 1 tsp Chipotle Chile Pepper Spice
  • 1 heaping tblsp fresh chopped parsley
  • salt and pepper to taste
  • 12 6″ tortillas
  • Pam Cooking Spray

Preheat oven to 350 degrees.  Preheat an electric skillet or pan on medium heat and spray with Pam Cooking Spray.  In a medium bowl mix the chicken and Ro*Tel.  Set aside.  Melt butter and sauté the onion, pepper, jalapeño, and garlic until the onion is translucent on medium heat.  In a separate bowl mix cheese, sour cream, cumin, chipotle spice, and parsley.  Add the sautéed vegetables and incorporate.  Now take a tortilla and spread a heaping tablespoon of the cheese mixture.  Top with a scoop of the chicken mixture.  Tightly roll and place, seam down, on the preheated skillet.  Brown on both sides then transfer to a baking sheet sprayed with Pam.  Bake in the oven for 8-10 minutes until crispy.  Served immediately with salsa or guacamole.

Watching myself on video was kinda awkward but I enjoyed making it so much I may (I stress “may”) do it again.  Hopefully I will just get better with practice!


  1. Yum! This looks terrific! I can see flautas in my near-future. (How are they for breakfast?)

  2. These look amazing! I will most definitely be making these soon! Thanks!

  3. Thanks for sharing this recipe. I had an easy time following it

  4. Super–this is a lighter version of one of my favorites! I will need to try this instead of frying. Thanks for sharing.

  5. Great idea! I can’t wait to bake my flautas! Fyi, if you warm up the tortillas before you roll them you’ll avoid breakage. I typically use my cast iron griddle because it’s always on the stove but you can also wrap the whole stack in a dish towel and zap them in the microwave for about 2 minutes.

    • Thanks Angie! That’s a great idea! It never fails…I’ll have a few break and they get wrapped back up because I’m sure I’ll find some way to use them. Usually doesn’t happen though and they get tossed.


  1. […] a lighter version you can crisp these on a griddle similar to how I prepared my Chicken Flautas, just skip the […]

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