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Baked Chicken Flautas - Crispy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Corn or flour tortillas (6-inch) – About 12; choose your favorite texture.
  • Cooked shredded chicken – 3 cups; rotisserie works great.
  • Shredded cheese – 1 to 1 1/2 cups; Mexican blend, Monterey Jack, or cheddar.
  • Cream cheese or Greek yogurt – 3 tablespoons; helps bind the filling.
  • Onion – 1/2 small, finely diced.
  • Garlic – 2 cloves, minced (or 1/2 teaspoon garlic powder).
  • Ground cumin – 1 teaspoon.
  • Chili powder – 1 teaspoon (adjust to taste).
  • Smoked paprika – 1/2 teaspoon (optional but great for flavor).
  • Salt and black pepper – To taste.
  • Lime – 1, for juice and zest.
  • Fresh cilantro – Small handful, chopped (optional).
  • Neutral oil – 2 to 3 tablespoons (avocado, canola, or light olive oil) for brushing.
  • Salsa – For serving.
  • Guacamole or sliced avocado – For serving.
  • Sour cream or Greek yogurt – For serving.

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment and lightly brush with oil or spray.
  2. Make the filling: In a large bowl, combine shredded chicken, cheese, onion, garlic, cumin, chili powder, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Add cream cheese or Greek yogurt, plus the juice and zest of half the lime. Mix until evenly coated. Stir in cilantro if using.
  3. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Keep them covered as you work.
  4. Fill and roll: Place 2 to 3 tablespoons of filling along the lower third of a tortilla in a tight line. Roll it snugly into a thin cigar shape. Place seam-side down on the prepared sheet. Repeat with remaining tortillas.
  5. Oil for crispness: Lightly brush the tops and sides of each flauta with oil. This is what helps them brown and crisp in the oven.
  6. Bake: Bake for 14–18 minutes, rotating the pan halfway through, until the flautas are golden and crisp at the edges. For extra crunch, broil for 1–2 minutes at the end, watching closely.
  7. Finish and serve: Squeeze the remaining lime over the hot flautas. Serve with salsa, guacamole, and a dollop of sour cream or Greek yogurt.