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Quick and easy baked chicken flautas with a ramekin of sour cream on a wooden surface.

Quick & Easy Baked Chicken Flautas

Teri & Jenny
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Prep Time 20 mins
Cook Time 35 mins
Servings 3
Calories 604 kcal



  • 2 cups roasted chicken, shredded
  • 1 ½ tablespoons extra virgin olive oil
  • ½ yellow onion, diced
  • ½ poblano, seeded and diced
  • 1 ear yellow corn, kernels and milk removed from husk
  • cup prepared salsa
  • 2 tablespoons sour cream
  • 2 ounces Monterey Jack cheese, shredded
  • salt and pepper to taste
  • 6 8-inch flour tortillas
  • ½ cup sour cream


  • Preheat oven to 375°F.
  • Place chicken into a mixing bowl and set aside.
  • Pour oil into a medium sauté pan and place over medium-high heat.
  • Saute onion, poblano and corn for about 5 minutes. Season with salt and pepper. Cook for an additional 2 minutes.
  • Pour onion mixture over chicken and toss together. Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.
  • Place a heaping ⅓ cup of the filling into one of the tortillas and spread into a log.
  • Tightly roll tortilla and place onto a parchment lined baking sheet, seam side down.
  • Repeat until all of the tortillas and filling have been used.
  • Bake flautas for 20 to 25 minutes or until the tortillas have crisped up and turned golden brown. Slice each in half and serve with sour cream.


  • *Makes 6 Flautas


Calories: 604kcalCarbohydrates: 42gProtein: 36gFat: 33gSaturated Fat: 13gCholesterol: 111mgSodium: 830mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 740IUVitamin C: 20mgCalcium: 280mgIron: 4mg
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