Best Baked Chicken And Cheese Flautas Recipes
CHICKEN FLAUTAS RECIPE
Similar to taquitos, flautas are little flutes of tortilla rolled and filled with something delicious, in this case, seasoned chicken and cheese.
Provided by Jessica Fisher
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°. Spray a baking sheet with nonstick cooking spray.
- In a large mixing bowl, combine the chicken, cheese, and seasonings.
- In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until hot and softened. Transfer to the prepared tray.
- Lay out the prepped tortillas and divide the chicken mixture evenly among them. Roll them up tightly and secure each with a toothpick.
- Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
- Cooled flautas can be frozen after baking.
Nutrition Facts : Calories 434 kcal, Carbohydrate 36 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 573 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
BAKED CHEESY CHICKEN FLAUTAS
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
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.
BAKED CHICKEN AND CHEESE FLAUTAS
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
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
BAKED CHICKEN FLAUTAS
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
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
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