Baked Creamy Cheesy Chicken Flautas with Guacamole – these chicken flautas are so delicious and are perfectly paired together with an easy guacamole.
As I was driving home thinking of what to make for dinner, I started coming up with all kinds of dishes, however I was quite tired so I wanted something fairly easy. Although you may look at this recipe and think there are a lot of steps, it is still quite easy to make. So since I’m always in the mood for Mexican and this is one cuisine hubs never says no to, I thought of these cheesy and creamy chicken flautas.
Needless to say the chicken mixture ended up making some spicy chicken flautas. Which is why I needed something cool to go with them. And how can you say no to guacamole?
What is the difference between taquitos and flautas? That is the question I was asking myself as I tried to name this recipe. And as any desperate food blogger out there, I googled it.
What Are Flautas?
Apparently the difference is quite simple. Taquitos are made with corn tortillas and flautas are made with flour tortillas, which kind of means that I’ve been naming my taquito recipes wrong, they should have been flautas all along.
But no matter. Now I know. But regardless of whether you call them taquitos are flautas, these babies truly are one of my favorite Mexican type of food. What’s not to love in a taquito or a flauta? They’re small and adorable and they pack a ton of flavor.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Flautas
- Olive oil – We want a nice neutral tasting oil to saute our sauteables in.
- Veggies – White onion and canned corn, feel free to add any veggies you’d like though!
- Garlic – Use as much or little as you like.
- Chicken – Make it easy on yourself and use chicken that’s already cooked! Shredded cooked chicken breast is what I like to use.
- Condiments – Salsa and sour cream.
- Cheese – Tex Mex or cheddar cheese, freshly shredded.
- Tortillas – Flour as we are making flautas! I used 6 inch tortillas today to ensure our size is reasonable and easy to roll.
- Butter – Unsalted to control our sodium content, we use butter to toast up and brown our tortillas.
Guacamole
- Veggies – Avocado, jalapeno, and a medium tomato.
- Lime – Fresh lime juice is a must! from approximately 1 lime.
- Herbs – Fresh cilantro chopped up fine.
- Seasoning – Salt and pepper.
How To Make Baked Creamy Chicken Flautas With Guacamole
- Preheat oven: To 400 F degrees.
- Saute the sauteables: In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes before adding corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
- Prep the tortillas: Warm the tortillas in the microwave for about 30 seconds so that they’re easier to roll. The chicken mixture should be enough to fill 10 tortillas. Butter a 9×13 inch baking with some of the melted butter.
- Assemble the flautas: Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter and repeat with remaining tortillas.
- Bake the flautas: Bake for about 15 minutes or until tortillas turn golden brown.
- Finish the dish: While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well. Serve guacamole over flautas and enjoy.
Want To Make Your Own Salsa?
What’s better than pairing fresh guac with some fresh salsa? Nothing, I say! Luckily for you I have the best salsa recipe, maybe ever, right here on the blog just for you!
Can I Fry My Flautas?
Of course you can fry these flautas to make them nice and crispy! You’ll just want to heat up 2 cups of neutral tasting vegetable oil (like canola) to 375 F degrees before frying your little assembled treats, no more than 4 at a time. Remove once golden brown, drain on a paper towel covered plate, and enjoy!
What Else Can I Use
This dish is nice and flexible, perfect for mixing and matching any veggies you’re trying to sneak into a weeknight dinner.
| Veggies | Cheese | Protein |
| Bell Pepper | Mozzarella | Chorizo |
| Carrot | Brie | Pork Carnitas |
| Beans | Gouda | Beef Brisket |
| Zucchini | Asiago | Sautéed Mushrooms |
| Tofu |
Storing Leftovers
You can store these for up to 3 days sealed in an airtight container. Warm in the microwave or reheat in the oven before eating.
Can I Make This Dish Ahead?
For making ahead meals, you could prepare these as noted in the instructions up to and including step 4, cover the baking dish and freeze until ready for baking. Thaw out before baking.
Looking for More Mexican Recipes? Try These:
- Chicken Enchilada Taquitos
- Baked Chicken Fajita Taquitos
- Steak Fajitas
- Baked Breakfast Taquitos
- Apple Pie Taquitos
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Baked Creamy Cheesy Chicken Flautas
Ingredients
For Flautas
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3/4 cup corn canned and drained
- 2 chicken breasts I used 2 chicken breasts from a roasted chicken, cooked and shredded
- 1 cup salsa store bought
- 1/2 cup sour cream
- 1 1/2 cups Tex Mex or Mexican cheese blend, I used Kraft
- 10 flour tortillas 6 inch
- 1/4 cup butter unsalted, melted
For Guacamole
- 1 avocado
- 1 medium tomato
- 1/2 jalapeno pepper
- 1 tbsp lime juice from 1/2 lime
- 1 tbsp cilantro chopped
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Preheat oven to 400 F degrees.
- In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
- Warm the tortillas in the microwave for about 30 seconds so that they’re easier to roll. The chicken mixture should be enough to fill 10 tortillas.
- Butter a 9×13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
- Bake for about 15 minutes or until tortillas turn golden brown.
- While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
- Serve guacamole over flautas and enjoy.
Recipe Notes
- For make ahead meals, you could prepare these as noted in the instructions up to and including step 4, cover the baking dish and freeze until ready for baking. Thaw out before baking.
- You can store these for up to 3 days sealed in an airtight container. Warm in the microwave or reheat in the oven before eating.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Another home run. It comes together pretty easily and quickly. I liked how no additional seasonings were necessary; the salsa and sour cream did the trick. I did not make the guacamole since I didn’t have those ingredients around. I used smaller tortillas and skipped the butter, just used nonstick cooking spray. I didn’t bake them super long just to get them heated through and slightly crisp on top. They reheated great, too.
Every one of my kiddos loved these! Thanks so much for the recipe ❤️❤️
Could I use a Hunt’s tomato sauce instead of salsa?
The flavor will be a lot more bland but you can for sure if you want!
Thank you for this recipe! Made it for the first time yesterday and my super picky family loved it. Couldn’t believe both my 6 and 8 year old ate it without me having to chase them down to finish. I confess I had leftovers for breakfast. Thanks and looking forward to more of you recipes!
My pleasure, I’m so glad you guys all liked it. 🙂
Thanks for this AWSOME recipe!i made it for my friends and they all loved it!
Hi! I was wondering if instead of using sour cream can I use cream cheese instead? Thanks! This looks delicious!
For sure! The mixture will be more thick but still tasty.
Thanks for this great recipe, can’t wait to try it!!!