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.
Definitely a family favorite. We spice it up with jalapeno corn and pepper jack cheese!!
I’ve made this flautas recipe at least five times now and every time it’s a hit. Husband loves it, family loves it, and most importantly the baby growing inside me loves it!
Ha! Happy family! Love it!
We have enjoyed this meal many times in our house, as is. A few years ago I did dinner swaps with a friend of mine who was not eating meat or dairy. So, I omitted the cheese, sour cream, and chicken for hers and added in rice and black beans. She loved it. I’m amazed at how flavorful the tortillas are after baking, with just the brush of butter. This recipe is so easy and so delicious. Definitely a keeper! (I serve it with guacamole and sour cream and usually over a bed of lettuce.)
Hola tengo una pregunta en los ingredientes dice “1 cup salsa store bought” quisiera saber que tipo de salsa es si es de tomate o alguna salsa picante, muchas gracias por su atención
Hola Hermes , he usado una salsa de tomate suave aquí .
Hola, disculpa otra pregunta el queso tex mex es una crema o es queso rallado es que no lo consigo en mi ciudad quería ver si lo puedo cambiar por otro muchas gracias por tu atención
Sí, puede utilizar queso cheddar.
I made this recipe tonight & it was a hit with my picky eaters!
How much cream cheese? It’s not listed in the ingredient section.
LOL never mind; I see that it’s “Creamy Cheesy,” not cream cheese!
My bad!
Although, cream cheese *does* sound rather good in it now…
Hi, I just cooked up a huge batch of these for my family and they absolutely loved it!! It was so delicious and the kids even came back for seconds. That never happens when I make dinner! Thank you:)
Glad you guys liked them!
They were fantastic. It was easy to make and directions were perfect. Great mid-week meal especially when using the rotisserie chicken. My kids loved this and wanted it in their lunch for the next day. I used the guacamole recipe and also put it with a sweet chili sauce. Had a great flavor and was really tasty
So glad you guys liked it! 🙂
I made these for lunch today and they were delicious! The only change I made was using frozen corn (because that’s what I had on hand). 5 Stars!
Glad you liked it Aileen!
These are wonderful but I’d like to try them as a freezer meal. Any thoughts? Prepare and roll and then freeze? If so, how would you heat them back up after frozen. Thanks!
Yeah I’d prepare them first then freeze them. I’d let them thaw out for maybe an hour, or if you want to get them ready for dinner, take them out of the freezer in the morning and place them in the fridge during the day. Then just bake them when you come home.
These were FREAKING AWESOME! My picky eater kids loved them! I forgot to add the corn (oops) but really didn’t feel like I was missing anything. I doubled the recipe and stuck some in the freezer for an insta snack (hoping these freeze well o_O). BEST PART – They are CRAZY FILLING! Thanks for the recipe and I will DEF be checking around your site for some more yummy goodness!
Thank you Erin, so glad you guys enjoyed this recipe. 🙂
Hi these are wonderfully delicious i made them last night i had some chicken in the fridge that needed to be cooked so instead of roasted chicken I brought my chicken to a boil then simmered for about an hour and then followed the rest of the recipe exactly my husband got home and said the house smelt like a Mexican cantina and then nearly finished them all ??
So glad you like this! 🙂
These are bomb! Just made them but substituted black beans for chicken to make them vegetarian. Used the broiler for af ew minutes to brown the tops. Baking at 400 asnt working. Thanks for the awesome recipe!
Hey! In mexican cuisine flour-tortilla tacos does not exist. That is a tex-mex invention. The real difference between tacos and flautas is the size (flautas are longer).
I just made these yesterday and they were great! I didn’t find that I needed the guac – they were perfect just on their own! Also, this recipe made enough filling for me to fill about 16 flour tortillas which is fine as it allowed me to freeze some for another meal!