Baked Chicken Flautas


Makes 8 large dinner-sized flautas

Looking for a great little flautas for an appetizer? Try Pan Fried Chicken Flautas.


2 (1 lb total) chicken breasts, boneless skinless
2 T butter or oil
2 t chili powder
1 t cumin
1 t garlic powder
1/2 t onion powder
1/4 t turmeric
1/4 t black pepper
Pinch of cayenne, or to taste
8 oz queso fresco, crumbled
2 T green chilis, mild or hot, chopped
1 T cilantro, finely chopped
8 (9 inch) flour tortillas
Toppings: salsa, guacamole

Spoon Mage™ Note:

Queso Fresco is a soft fresh Mexican cheese that is perfect for flautas. If you cannot find that in your stores, use either Colby-Jack or sharp cheddar.


Combine the chili powder, cumin, garlic, onion, turmeric, black pepper, and cayenne in a small bowl.

Rub half of the seasoning mixture on the chicken breasts. Reserve the remaining half.

Heat a large pan over medium high heat, add the butter to melt, swirl to coat the pan, add the chicken breasts, and brown well on both sides. Reduce the heat to medium low, cover, and cook 20 minutes or until the chicken is fully cooked and tender.

Set aside to cool. After the chicken has cooled, use a fork and knife to shred the meat. This can be done earlier in the day making assembly a breeze.

Preheat the oven to 375°F

Combine the meat with the remaining seasoning, cheese, chopped chilies, and cilantro. Mix well.

Lay the meat mixture in a line near the center of all 8 tortillas. Roll them up as tightly as you can without tearing the tortilla. If necessary, secure each tortilla with a toothpick.

Spray a large baking dish with your favorite non-stick spray and lay the flautas in the pan.

Bake in the oven for 20-25 minutes or until the flautas are hot, the juices start to sizzle, and the tortillas brown a bit.

Serve with salsa, guacamole, ranchero beans, and a crispy salad.

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