Chicken Flautas
These easy chicken flautas are filled with juicy seasoned chicken mixed with sour cream, chilis, salsa, and cheese. Mine are baked in the oven instead of fried, and they're just as crispy!
Servings: 6 servings
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
For the Flautas
- ½ cup salsa
- ⅓ cup sour cream
- 4 ounces chopped or diced green chiles
- 1 ounce packet of taco seasoning
- 1⅔ cups shredded Mexican blend cheese
- 12 8-inch flour tortillas corn tortillas will also work
- vegetable oil for brushing the flautas
Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken with salt, pepper, smoked paprika, cumin, and olive oil and arrange it on the baking sheet.
- Roast. Roast the chicken for 20 minutes or until cooked through.
- Rest and shred. Let the chicken rest for 5 minutes and then shred it.
- Make the filling. In a large bowl, mix together the salsa, sour cream, green chilis, taco seasoning, cheese, and chicken.
- Assemble. Divide the chicken mixture between the tortillas and roll each tortilla around the filling into a cigar shape.
- Bake. Set a wire rack over a baking sheet and place the flautas seam side down on the wire rack. Brush the flautas with oil. Bake the flautas for 20 minutes or until golden brown and crispy.
- Serve. Remove the flautas from the oven and let them rest for 5 minutes before serving them with sour cream, queso fresco, salsa, etc.
Nutrition
Serving: 2flautas | Calories: 468kcal | Carbohydrates: 37g | Protein: 38g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1.805mg | Potassium: 633mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1.036IU | Vitamin C: 11mg | Calcium: 482mg | Iron: 4mg
