The Meal Planner

I can't believe I've been letting you hang high and dry on this recipe for so long. I originally posted this in my meal plan in AUGUST! After discovering how much I love the ease and economic genius of roasting a whole chicken, I came up with these flautas to use up the leftover meat.

What's a flauta?
It's basically a tortilla tightly rolled around meat filling and deep-fried.

Doesn't that sound exactly like a taquito?
Yes, it's a bit of a tricky distinction between the two, but from what I've read a taquito is smaller and the tortilla is made of corn, whereas a flauta is larger and wrapped in a flour burrito-sized tortilla. Make sense?

In essence there's not much difference. Just pure crispy goodness. The nice thing about these delicious finger food entrees is that my version is baked, making them easy to prepare and so much easier on your thighs.

My thighs need all the help they can get.


Makes 8 flautas

2 cups shredded chicken
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste

2 cups shredded cheddar (I like old light...saves me some calories but not taste)
8 10-inch flour or whole wheat tortillas

Preheat oven to 425 degrees.

In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.

In the middle of a tortilla place 1/4 cup shredded cheddar. You want the cheddar to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side. Place 1/4 cup of the shredded chicken mixture over top of the cheddar. Fold in the two edges where you stopped 2 inches with the mixture. Tightly roll the bottom of the tortilla over the mixture and roll until you have a long, tight, burrito tube. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.

Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over and bake another 8-12 minutes. Serve with salsa, sour cream and guacamole.

Click here for printable version of Shredded Chicken Flautas.

I've made these a couple times and always devour them without blinking. The last time I had leftover shredded chicken I debated whether to make these again or try a new Chipotle Chicken Quesadilla with Pomegranate Guacamole I was inspired to make by Rachael Ray....I went for the latter and was thoroughly disappointed. Pomegranates in guacamole? Cinnamon in savory spicy chicken? What was she/I thinking?!?! Next time I'll stick with these babies and my families mouths will be happy.

I love how incredibly flaky and crispy these become without being deep fried. The contrast of flaky, crisp pastry against melty cheese and well seasoned chicken is addicting. I no longer have to make midnight runs to 7-11 for a taquito fix (what? who said that? I don't do that.)

Meal Ideas:

  • Shredded Chicken Flautas + Guacamole, Salsa & Sour Cream + Side Salad

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15 Responses
  1. Tara Says:

    Hey Lady!
    Glad to see you back! These look sooooo good! I'll be roasting a chicken this Sunday and with one of our family member being in Rome.... These look like the perfect destination for all that tasty left over chicken! I know Jon is going to love them!
    ps. I totally squealed when I saw your post on my google reader ;)

  2. Unknown Says:

    OMGoodness! My kids would love this! Making it next week.

    And thanks for the taquito/flauta lesson... I have always wondered the difference!

    Thanks for sharing

  3. Anonymous Says:

    Left over beef or pork roast make great flautas too!

    BTW, I make extra, they freeze and reheat nicely. Makes for a quick lunch for the kids. ;)

  4. Tara - I love you. I never did find out if you guys tried did it go?

    Crystal - You are right. It's a perfect kid recipe.

    B. Keefer - Oh I would definitely use leftover beef or pork. They are so quick and easy. Good call on freezing. I noticed that reheating them in the oven the next day for lunch they are just as perfect as the first day you make them. Freezing them would be wonderful for quick lunches.

  5. At first, I felt sort of bad, when I had to lie to my husband about there not being any leftovers from the roast chicken (otherwise, he would've stole them)! But this recipe made it worth it, it was so good! I also sneaked in some extra veggies (green peppers, mushrooms, & caramelized onions) and it was absolutely delicious!

  6. Imaginative Intentions - that's so funny! Great idea about the extra veggies. My husband LOVES peppers and onions.

  7. PerryBlog Says:

    My family loved these (and my husband doesn't really like Mexican). And I made your refried beans to go along - big hit. I bought a rotisserie chicken just for this recipe, b/c they are always so tender and juicy and I like dark & light meat (used about 1/2 chicken for the recipe). And I'm all about simple these days (with a 3 yo and 10 month old). Next time I'll use a whole chicken, double recipe & freeze half. Also I think I will zap my tortilla for a few secs to get a tighter roll, without breaking the tortilla.

    Love your site. This is the 2nd comment I've left in about a week! Also love your hamburger soup - have made it 3 times in the past 6 weeks.

  8. LZF Says:

    Ohhhh man I wish I hadn't completed my meal plan for this week, 'cause I could really go for one of these babies right now!!! I am definitely going to try these.

    I applaud your light cheese and oven-baked substitutions! Makes it easier to eat an extra one or two of these and not feel guilty.

    Have you ever tried plain greek-style yogurt instead of sour cream? (More protein, probiotics, but still rich and delicious.)

  9. PerryBlog - I'm a little late in responding, but I'm so happy this recipe turned out well for you! This would be a great recipe to double and store in the freezer unbaked. It would make dinner a cinch on a busy evening. These also reheat really well for lunch the next day by placing in a 350 degree oven just to warm through and crisp up a bit. In the microwave they lose their crispness.

    LZF - These are definitely worth putting on your meal plan Lindsey! Take the easy road and roast a chicken with some lemon and fresh thyme or basil one night and use the leftovers to make them. I'm glad you like the use of the light cheese - Steve and I switched awhile ago and as long as you get an "Old" light cheddar you miss none of the flavor. I've never tried greek yogurt yet, but I've heard so many good things about it. I will definitely have to do a little experimenting.

  10. Anonymous Says:

    What a great blog you have, congrats.
    You also have great pics,I just discovered you and I'm enjoying reading. a note about the flautas, they are made mostly of thin corn tortilla, flour tortillas is more tex-mex. I'm mexican, we make soft and hard flautas and both are amazing, we top them with shredded lettuce and pickled carrots, salsa and sour cream, yumm

  11. Oh my goodness...these sound delicious..I am so wishing I had some flour tortillas right now! This will be on our table this week! Love the idea of baking them instead of frying...soooo much more economical and good for my thighs...LOL!

  12. Let me know how they turn out! I love how crispy and flakey they get WITHOUT frying them.

  13. Tara Says:

    These were delicious! Jon totally flipped for them :-) He said it was hands down his favorite meal of the week. I served them along side quinoa with avocado, corn, scallions and cilantro. It was an easy, healthy meal that everyone loved!

  14. Anonymous Says:

    FYI a flauta is made with a corn tortilla & the flower type is called a chimichanga...

  15. Teri Says:

    My husband loves these in his lunch. They warm up beautifully! Thank you!