Baked Chicken Flautas make a great heavy hors d’oeuvres or a fun finger food meal. Flavorful chicken on the inside and a crispy shell on the outside, these are sure to please your hungry crowd.
To begin, place 1 1/4 lb boneless, skinless chicken thighs in a saucepan or deep skillet. Pour in 3 cups chicken broth. Bring this to a boil over medium high heat. Reduce the heat to low, cover and simmer for 15 minutes or until the chicken is tender and pulls apart easily. Drain the liquid from the chicken, reserving 1/3 cup. (Rather than discarding the broth, I recommend storing it in an air tight container in your refrigerator and using it the next day in another recipe.)
Shred the chicken with two forks. I do this right in the pan to avoid dirtying extra dishes.
In a small dish, combine the reserved broth with 1 teaspoon each of smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, and 1/2 teaspoon each of fine sea salt, freshly ground black pepper, and onion powder. Pour the mixture over the chicken and stir until it is thoroughly mixed in. I use tongs to do this. Stir in 1/2 cup each of finely shredded Colby and Monterrey Jack cheeses.
Begin preheating your oven to 425 degrees.
Grab a 9-inch tortilla and cut it in half with a knife or kitchen shears. Spoon some of the filling (about 1/4 cup) along the cut edge of the tortilla.
Roll the mixture into the tortilla and place it on a baking sheet, seam side down. Repeat. Depending on how much filling you put in these, your quantity will vary. I made 20 flautas, using 10 tortillas cut in half.
Lightly spritz or brush the outsides with some extra virgin olive oil. Bake for 12-16 minutes or until the flautas are just beginning to turn golden on the edges.
Cool just long enough for them to be handled – about 5 minutes. Serve your flautas warm with guacamole, salsa, or sour cream for dipping.
Enjoy!
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Baked Chicken Flautas
Ingredients
- 1 ¼ lb chicken thighs, boneless, skinless
- 3 c chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ c finely shredded Colby cheese
- ½ c finely shredded Monterrey Jack cheese
- 10 9-inch flour tortillas, (may vary plus or minus depending upon how much you fill the flautas or if your tortillas vary in size.)
- extra virgin olive oil for brushing
Optional toppings:
- guacamole
- salsa
- sour cream
Instructions
- To begin, place the chicken thighs in a saucepan or deep skillet. Pour in the chicken broth. Bring this to a boil over medium high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the chicken is tender and pulls apart easily.
- Drain the liquid from the chicken, reserving 1/3 cup. (Rather than discarding the broth, I recommend storing it in an air tight container in your refrigerator and using it the next day in another recipe.)
- Shred the chicken with two forks. I do this right in the pan to avoid dirtying extra dishes.
- In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, fine sea salt, freshly ground black pepper, and onion powder.
- Pour the mixture over the chicken and stir until it is thoroughly mixed in. I use tongs to do this. Stir in the cheeses.
- Begin preheating your oven to 425 degrees.
- Grab a 9 inch tortilla and cut it in half with a knife or kitchen shears. Spoon some of the filling (about 1/4 cup) along the cut edge of the tortilla.
- Roll the mixture into the tortilla and place it on a baking sheet, seam side down. Repeat. Depending on how much filling you put in these, your quantity will vary. I made 20 flautas, using 10 tortillas cut in half.
- Lightly spritz or brush the outsides with some extra virgin olive oil. Bake for 12-16 minutes or until the flautas are just beginning to turn golden on the edges.
- Cool just long enough for them to be handled – about 5 minutes. Serve your flautas warm with guacamole, salsa, or sour cream for dipping.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
These look delicious!
These looks delicious. I’m a sucker for ANYTHING wrapped in a flour tortilla.
A Great Finger Food! They are great for dipping!
Great idea for dinner or a party!
These look so good! Flautas are one of those things I want to make but haven’t gotten around to yet.
Flautas are a family favorite at our house–these look great!
I seriously have been craving flautas and I love that these are baked. This is now on my weekday dinner menu this week.
I love flautas! But I have never made at home – why not is beyond me. I’ll definitely have to now!