Baked Chicken Flautas

Since I deviated quite a bit from the source, I thought I’d try something a little different today and post a recipe to go along with the photo (after the jump).  I saw this recipe on Pinterest the other day and realized it’d be a perfect use for leftover chicken.  One of my favorite easy dinners is to throw some chicken breasts in the crockpot along with a jar of salsa, or a can or rotel or enchilada sauce. Let it cook on low, shred it up and voila! Instant chicken tacos, enchilada filling, or in this case, flauta filling!  If you have plain shredded chicken, like leftover or rotisserie, I would just combine it with 1/2 – 3/4 cup of your favorite salsa and double the cumin in the recipe.

In the last 6 months, I’ve discovered I have some food sensitivities, so I’ve more or less cut dairy and eggs completely out of my diet, and I’m trying to limit my gluten intake as well. This recipe lends itself well to being gluten and dairy free since you can sub vegan (Tofutti) sour cream for the dairy kind, and it still has a bit of that nice creamy texture. I generally won’t cook two separate meals each night, but in this case, it was easy enough to divide the filling into two batches and use real dairy for the hubby and kiddo.  You could also substitute Daiya shreds for the cheese, but I personally don’t care for them, so I’ve learned to live without cheese in my life.

Baked Chicken Flautas


  • 1 c. finely chopped onion
  • ½ c. finely chopped bell pepper (I used red because that’s what I had, you could sub poblano or even jalapeño if you want more heat)
  • ½ c. frozen corn niblets
  • ½ can black beans, drained and rinsed
  • ½ tsp cumin
  • 4 TBSP sour cream (I used vegan sour cream, like Tofutti or similar)
  • 2 ½ c. shredded chicken filling
  • Salt & Pepper to taste
  • ½ c. shredded cheddar, colby/monterey jack or Mexican cheese (optional)
  • small corn tortillas
  • Vegetable oil spray


  1. Preheat oven to 375°. Line a pan with foil or parchment, and spray with oil.
  2. Saute onions and peppers in a little bit of vegetable oil (I used oil spray) until softened and onions turn translucent.  Add frozen corn and cook another 2-3 minutes, until heated through.
  3. In a large bowl, combine onion/pepper/corn mixture with the rest of the ingredients, except for tortillas.
  4. Traditionally, corn tortillas are prepped by quick-frying them in a little bit of oil so that they become pliable and easy to roll. In an effort to keep the calories down though, I heated mine in the microwave. I wrapped them in a damp paper towel, about 6 at a time, and zapped for 15-20 seconds on each side.
  5. Spread 2-3 tablespoons of the chicken filling along one side of the tortilla. Roll tightly and place seam side down. Once all the flautas are on the pan, give the tops another generous spray of oil.
  6. Bake 25-30 minutes, until crisp and lightly brown.  Some of mine burst a little on the sides – not sure how to work around that just yet – but they weren’t so messy you couldn’t pick them up, and they still tasted fantastic. 😉
  7. Serve with your choice of dips: salsa, sour cream, and/or guacamole. Makes about 18 flautas. If you do Weight Watchers, about 3 pts each.