Description
Delicious baked chicken and spinach flautas that are crispy on the outside and packed with a creamy, flavorful filling of shredded chicken, spinach, cheese, and spices. Perfect for an easy weeknight dinner, these Mexican-American-inspired flautas are baked to golden perfection and served with your favorite dips and garnishes.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 2 cups fresh spinach, chopped
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 10 small flour tortillas
- 2 tablespoons olive oil or cooking spray
Garnish (optional)
- Chopped cilantro
- Lime wedges
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cook Spinach: Heat a skillet over medium heat and add the chopped spinach. Cook for 2 to 3 minutes until wilted and most of the moisture evaporates, ensuring the filling won’t be too wet.
- Mix the Filling: In a large mixing bowl, combine the cooked shredded chicken, wilted spinach, shredded cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Stir everything thoroughly until fully mixed and creamy.
- Fill and Roll Tortillas: Spoon about 1/4 cup of the chicken and spinach filling onto each flour tortilla. Roll each tortilla tightly into flautas, making sure the filling is securely enclosed.
- Arrange on Baking Sheet: Place the rolled flautas seam-side down on the prepared baking sheet to prevent unrolling during baking.
- Brush with Olive Oil: Lightly brush the tops of the flautas with olive oil or spray with cooking spray. This step helps them crisp up nicely and achieve a golden-brown color.
- Bake: Bake the flautas in the preheated oven for 18 to 22 minutes or until they are golden brown and crispy on the outside.
- Serve: Serve the baked flautas warm, accompanied by salsa, guacamole, or sour cream. Garnish with chopped cilantro and lime wedges if desired for added freshness and flavor.
Notes
- Warm the tortillas slightly before rolling to prevent cracking and make rolling easier.
- Using rotisserie chicken can save time and make preparation quicker.
- For extra heat, add diced green chiles or jalapeños to the filling mixture.
