Baked Cheesy Chicken Flautas

Baked Cheesy Chicken Flautas

You don’t need to deep fry to get crispy delicious flautas. These are easy to make and as crispy as you’d get in any Mexican restaurant!
Prep 20 Minutes
Total Time 35 Minutes
Servings 10

Ingredient List

Herbed Sour Cream

  • 1 container (250 mL) sour cream
  • 1/4 cup (50 mL) fresh cilantro leaves
  • 2 tablespoons (30 mL) roughly chopped green onions
  • 1 tablespoon (15 mL) honey
  • 1 tablespoon (15 mL) fresh lime juice
  • 1/4 teaspoon (1 mL) salt


  • 2 tablespoons (30 mL) vegetable oil
  • 1 package (24 g) Old El Paso™ Taco Seasoning Mix
  • 1 cup (250 mL) chopped or shredded cooked chicken
  • 1 cup (250 mL) shredded Mexican cheese blend
  • 125 g (half of 250 g package) cream cheese, softened
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 10 tortillas from 1 package (297 g) Old El Paso™ Medium Flour Tortillas (12 Count)


  1. Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
  2. Heat oven to 425°F (220°C). Spray large rimmed baking sheet with cooking spray. In small bowl, mix oil and 1 tablespoon (15 mL) of the taco seasoning mix.
  3. In medium bowl, mix chicken, shredded cheese, cream cheese, chilies and remaining taco seasoning mix.
  4. Place slightly less than 1/4 cup (50 mL) chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F/74°C) and flautas are crispy. Serve with Herbed Sour Cream.

Expert Tips

  • Herbed Sour Cream can be made up to a day ahead; store covered in refrigerator. It is a great Mexican topping to have on hand for taco night and also a great dip for veggies!
  • Any leftover cooked chicken will work great for this recipe.
  • Kick up the heat level by adding a few red pepper flakes or hot sauce to the chicken mixture.