Best Baked Chicken Flautas Recipes
CRISPY BAKED CHICKEN FLAUTAS
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
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
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
BAKED CHIPOTLE CHICKEN FLAUTAS
Provided by Food Network
Time 44m
Yield 5 Servings
Number Of Ingredients 10
Steps:
- 1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
BAKED CHIPOTLE CHICKEN FLAUTAS
Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 44m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
- Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
- In a small bowl mix together the canola oil and remaining ground chipotle pepper.
- Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
- Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 36.3 g, Cholesterol 217 mg, Fat 37.5 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 7.2 g, Sodium 2163.1 mg, Sugar 0.8 g
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 RECIPE
Yield 6-8
Number Of Ingredients 7
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).
BAKED CHICKEN AND SPINACH FLAUTAS FROM HEALTHY. DELICIOUS.
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
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 AND SPINACH FLAUTAS | HEALTHY. DELICIOUS.
How to make Baked Chicken and Spinach Flautas | Healthy. Delicious.
Provided by @MakeItYours
Number Of Ingredients 14
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.
BBQ CHICKEN BAKED FLAUTAS
If you love burritos, enchiladas, or tacos, you're really going to love these. The combination of shredded chicken with the sweet BBQ sauce adds a whole new dimension and gives it the perfect twist. Serve with toppings of your choice, such as shredded lettuce, guacamole, salsa, and sour cream.
Provided by ScottySauce
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Grease a 9x13-inch baking pan.
- Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook until softened, 3 to 4 minutes. Set aside.
- Combine chicken, onion-pepper mixture, Mexican cheese, chiles, BBQ sauce, and chili powder in a bowl.
- Brush both sides of each tortilla with butter. Warm tortillas in a skillet over low heat, about 5 minutes.
- Spoon 1/3 cup chicken mixture down the center of each tortilla. Roll up tightly; place seam-side down in the prepared baking pan.
- Bake in the preheated oven, brushing with any remaining melted butter, until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 435 calories, Carbohydrate 46.6 g, Cholesterol 49.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1012.3 mg, Sugar 7.4 g
BAKED CHICKEN AND SPINACH FLAUTAS
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.
BAKED CHICKEN FLAUTAS
Steps:
- 1- Preheat the oven to 450*F. 2- 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. 3- Pour out all but ¼ 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. 4- 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. 5- 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. Read more at http://myfridgefood.com/recipes/entree-chicken/baked-chicken-flautas/#S94V6yfx0PyTVkyr.99
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