Thursday, April 10, 2014

Baked Green Chile Chicken Flautas

For Emma's Uno-themed Mexican fiesta, we tried to serve food that would both be pleasing to adults and easy for little hands to eat and enjoy. These flautas were immediately added to the menu since they are always a hit at parties and can be made well in advance and simply thrown in the oven shortly before guests arrive. Plus, they are usually loved by little kiddos since they are creamy, cheesy and super-flavorful while not being overly spicy.

This recipe is all over the internet and I can see why - the flavor is absolutely delicious. I like to make them with flour tortillas (and call them "flautas") rather than with corn tortillas (at which point they would be "taquitos") simply because my picky husband balks at corn tortillas. He claims they are too chewy or something ridiculous like that. Normally, I would ignore Paul and his whining but Matthew shares this sentiment. So, in order to avoid a hunger strike, I went with the flour tortillas.

We made about 200 flautas and stuffed the freezer to capacity with them in preparation for the party. Paul was such a good little sous chef during the flauta-making project. After the kids went to bed, we made our filling and then had a little flauta-rolling party in the kitchen. I scooped, Paul rolled, and together we drooled over the flautas we will be unable to enjoy until Lent is over and our cheese fast has been lifted. We're almost there! 

During Emma's party, about 125 flautas were consumed and I am convinced that the only reason I have 75 left in my freezer is because I did not bake more during the party. Otherwise, I'm pretty sure they would have all been completely devoured. Not that I'm complaining - having a freezer full of leftover delicious chicken flautas is a good problem to have!

Creamy Baked Chicken Taquitos
adapted from from Our Best Bites

3 ounces cream cheese, softened
1/3 cup green salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup chopped fresh cilantro
3 tablespoons chopped scallions
1/4 teaspoon salt (or to taste)
2 cups cooked and shredded chicken
1 can diced green chilies, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
10-12 small flour tortillas

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In the bowl of a stand mixer, beat the cream cheese until smooth. Add the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 teaspoon salt and beat on low to combine.  Gently stir in the chicken, cheeses, and drained chilies.  Taste and season with additional salt and pepper if necessary.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla and roll tightly.  Place seam side-down onto the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the flautas lightly with cooking spray and bake for 15-20 minutes, or until the tortillas are crisp and golden-brown.

To Freeze: Place the baking sheet with the flautas in the freezer and let them remain there until firm. Wrap each flauta individually in plastic and then place in a freezer bag. Bake from frozen in a 425 preheated oven for 20-25 minutes, or until browned on the edges. This is a great make-ahead meal to have on hand for busy weeknights!


  1. I'll have to try this recipe for our Memorial Day get-together. I give you the utmost credit for making them and not eating any. I think I would have failed. No, I know I would have failed.


  2. I LOVE you recipes!!!! Fantastic buffet of flavors!