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baked flautas on a plate topped with pico, guac, and sour cream.
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5 from 36 votes

Baked Flautas de Pollo

Baked to be healthier and with some sneaky nutrition, they're the perfect appetizer or snack!
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 flautas
Calories 266kcal
Author Tracy

Equipment

Ingredients

Boiled Chicken

  • 1 lb chicken breasts
  • 1/2 white onion
  • 4 garlic cloves
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 teaspoon pepper

Flauta Filling

  • 2 cups fresh spinach packed, about 2.5 oz
  • 1 cup shredded cheddar cheese
  • 1 1/2 cup black beans canned or cooked (this is approximately 1 can)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • pinch cayanne
  • 1 1/2 cups cheddar cheese shredded

Flautas

Instructions

Cook the Chicken

  • Add all ingredients for boiled chicken to a 2-3 quart pot. Fill with water so that it's at least 2 inches over the top of the chicken. Turn to high and bring to a boil and boil for 20 minutes.

Prepare Flauta Filling

  • Meanwhile, prep beans by measuring out 1.5 cups of black beans and adding to a small bowl. Give a quick mash with a fork or potato masher.
    If using canned, give beans a quick rinse and add to the bowl without being too strict on draining all of the liquid out before adding to a bowl, add a little to soften the beans a touch.
  • Once the chicken is done, pre-heat oven to 400 degrees and set a baking sheet aside.
  • In a medium sized bowl, add the chicken and using two forks, shred. Add the shredded spinach, beans, cheese, cumin, salt, and a pinch of cayenne and mix, the spinach should start to wilt from the heat of the chicken and cheese melt.

Roll Flautas

  • Prepare your tortillas. If they're not soft and pliable enough to roll, add them to a plate and wrap in a damp paper towel. Microwave for about 20-30 seconds to soften.
  • Add about 1/2 cup of filling to the lower half of a tortilla and spread it out in an even layer, covering most of the bottom half.
  • Fold up the bottom of the tortilla about 2 inches, and then tightly roll into a long thin flute-like shaped flauta.
    Note: You will roll over the filling for the first few rolls - this will help keep it all together.
  • Place rolled flautas seam side down on the baking sheet. Add 1 tablespoon of oil to a small bowl and use a pastry brush to brush the top of flautas with a thin layer of oil.
  • Add to center rack in the oven and bake for 20-25 minutes, until the ends are lightly browned.
  • Serve with pico de gallo, gucamole, sour cream, and fresh cilantro and enjoy!

Notes

Storage
Fridge: Baked flautas will last in the fridge for up to 3 days. 
Freezer:  Add rolled flautas to the baking sheet, and then flash freeze for 1-2 hrs. Then add to a freezer-safe bag or container and freeze unbaked or baked flautas for 3-4 months. 
Substitutions
Chicken: This recipe is a great way to use up some leftover shredded chicken!  You can also increase the amount of beans you use and  
Beans: Use your favorite!
Spinach:  You can substitute about 1/2 cup of thawed frozen for fresh.
Cheese:  Use your favorite cheddar or substitute for a queso fresco, monterey jack, or mozzarella. We recommend using a nice melty cheese for the inside of the flauta and a crumbly salty cheese to top with.
Frying Instructions
Instead of baking, you can also pan fry these chicken flautas.  Pan fry by adding about 1/4 cup of vegetable oil to a wide sauté pan and heat over medium.  Secure the flautas with a toothpick and add seam-side down to the hot pan and oil.  Fry for about 3 minutes on each side or until filling is warm and exterior is browned and crispy.

Nutrition

Calories: 266kcal | Carbohydrates: 23g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1094mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 3mg