Baked Cheesy Chicken Flautas

With these baked flautas, you get all the great crispy, cheesy flavor of traditional flautas without the deep-fried hassle and mess.
Prep 20 Minutes
Total 35 Minutes
Servings 10

Ingredient List

Herbed Sour Cream

  • 1 container (8 oz) sour cream
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons roughly chopped green onions
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Flautas

  • 2 tablespoons vegetable oil
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 cup chopped cooked chicken
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 4 oz cream cheese, softened (from 8-oz package)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
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Recipe Continues Below

Preparation

  1. 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.
  2. 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.
  3. In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
  4. 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.

Expert Tips

  • Herbed Sour Cream can be made up to a day ahead; store covered in refrigerator.
  • We tested this recipe using deli shredded rotisserie chicken, but any leftover cooked chicken will work well.

Nutrition

  • 1 Serving Calories 270 (Calories from Fat 160);  Total Fat 18g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 540mg;  Potassium 105mg;  Total Carbohydrate 17g (Dietary Fiber 0g ,Sugars 4g);  Protein 9g
  • % Daily Value: Vitamin A 10%;  Vitamin C 4%;  Calcium 10%;  Iron 6%
  • Exchanges: 1 Starch;  1/2 Very Lean Meat;  1/2 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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