Baked Chicken Flautas

I’m back with another food post that is perfect for the fall and if you are looking for some more Sunday football food ideas, this one is for you. I found this recipe for Baked Chicken Flautas through Pinterest last year and have made it a handful of times and it never disappoints.

I followed the recipe (linked above) pretty closely but made minor adjustments. Follow along to see what I did!

First, I minced garlic, diced an onion, and shredded some chicken. I went the semi-home made route and bought a rotisserie chicken.

In a skillet, I cooked the onion and garlic until soft and then added the corn.

garlic-onion-corn

After a few minutes, I added in the sour cream, salsa, and chicken. Stirred and made sure everything was all mixed together before removing it from the heat. Once off the heat, I added Mexican cheese blend cheese on top of the mixture and stirred it together. I also added some salt & pepper to the filling which was not in the original recipe.

chicken-flautas-filling
chicken-flautas-filling-1
flour-tortillas
chicken-flautas-filling-2

In order to help the flour tortillas roll/fold easier, I put them in the microwave for a few seconds to warm them up and make them more flexible. I put some of the filling in each tortilla careful not to overfill them to avoid the filling pouring out when I rolled them. Roll them up and place them in an baking dish or pan. The recipe says to butter the dish, but I rarely ever butter pans, I usually use oil.

baked-chicken-flautas-unwrapped

The recipe says to brush the flautas with melted butter, but again, I use canola oil instead. Healthier option! Bake at 400 degrees for about 15 minutes or until golden brown.

baked-chicken-flautas-pre-baking
baked-chicken-flautas
baked-chicken-flautas-1

The recipe says to use 10 tortillas which leads me to believe the recipe is supposed to yield 10 tortillas, however I usually manage to get about 18 out of the filling. I usually fill one whole baking dish up and then have to put a few more in a smaller square pan. This could be for various reasons, but 2 highly likely reasons are that my flour tortillas are smaller in size and/or I don’t use as much filling in my flautas than the average person. I don’t like overstuffing things especially when it comes to meat. I’m one of those people who loves sandwiches but only puts a thin layer of meat inside.

This is a recipe I’ve made quite a few times and I plan to continue to make! It’s delicious and perfect for a snack. If you don’t eat them all when they’re fresh, they are easy to save in the fridge and heat up one or two at a time to snack on.

I will need to make these again soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s