Crispy Baked Chicken Flautas

Crispy Baked Chicken Flautas
Photo: Justin Walker
Prep Time:
30 mins
Total Time:
45 mins

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.


  • 3 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 pound ground chicken, preferably dark meat

  • Kosher salt and freshly ground pepper

  • 1 tablespoon tomato paste

  • 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce

  • ¼ cup chopped cilantro leaves and tender stems, plus more for serving

  • 2 teaspoons fresh lime juice

  • 6 ounces Monterey Jack, shredded (1 ½ cups)

  • 6 flour tortillas (each 8 inches)

  • Pico de gallo, for serving

  • Sour cream, for serving


  1. 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.

  2. 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.

  3. 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.

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