Recipe By Arlene Spurlock
Published Jul 23rd
Prep - Cook - Additional - Ready In -
Servings 36 servings Calories 126.8

Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves - cooked and shredded
  • 1 (8 ounce) jar picante sauce
  • ¼ teaspoon ground cumin
  • 8 ounces shredded Monterey Jack cheese
  • 8 ounces shredded Cheddar cheese
  • 36 (6 inch) corn tortillas
  • 1 tablespoon vegetable oil

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
  3. 3 In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
  4. 4 Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
  5. 5 Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Nutrition Facts

  • Calories 126.8
  • Carbohydrate 12.1 g
  • Cholesterol 20.3 mg
  • Fat 5.5 g
  • Fiber 1.7 g
  • Protein 7.7 g
  • Saturated Fat 2.8 g
  • Sodium 134.6 mg
  • Sugar 0.5 g

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  1. Yum! My husband & I really enjoyed these!!! To speed prep even further I purchased a rotisserie chicken. I used all of it so I upped the salsa to a 16 oz. jar (Santa Barbara brand roasted pepper chile). I didn't measure the cheese (monterey-jack) or meat mixture - I eyeballed it (just be sure - Read more ...
  2. These are wonderful and taste much better than the store bought ones although it did take quite some prep time. I added in chopped green onions garlic/onion powder blk pepper and diced jalepenos (for a kick) left out the white cheese since I didn't have any on hand. Served these with hot sauce they were - Read more ...
  3. My extremely picky son loves these! I made a bunch and froze them, then pulled them out and straight into the oven and they do very well. I used alot more oil than what the recipe said also.
  4. These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though.
  5. This recipe was excellent. I agree with another reviewer, you do need a lot more oil, don't be afraid to use a lot, it really helps in softening the tortillas. I made a very small batch, and cooked it in an 8 x 8 pan, all crammed together, next time I think that I will - Read more ...
  6. Great, great Recipe with a few modifications- First off, do not use cheddar cheese-it adds a funky taste. I would recommend a nacho cheese blend. Second, you will need a lot more oil than what is suggested for. I ended up using about a tablespoon for every 2 tortillas. When using the corn tortillas, you - Read more ...
  7. This recipe is always a HUGE hit at my house. To cook the chicken breasts I put a tablespoon of salsa or picante sauce on each breast and broil them for 8 minutes on each side. They come out so moist and tasty. I also use Goya's Con Azafran seasoning in place of the ground - Read more ...
  8. This is a great recipie for flautas but I decided to use white cheese instead of cheddar. I will continue to make these tasty flautas!