I’m excited to share my 30-minute Chicken Flautas, with cheesy salsa and canned chicken rolled into flour tortillas and baked until crisp to tempt you to read on.
I never thought a 30 minute dinner would stop me mid scroll but these Chicken Flautas did. I started mixing canned chicken and shredded cheddar and realized the simplest stuff can turn totally unexpected, its strange but true.
Shredded cheddar melts into little pockets of goo while the edges get crisp and loud, that contrast is what keeps me coming back. This is my Easy Chicken secret when I want dinner that feels kind of special without trying too hard, and yeah sometimes I make them just to impress myself.
If you like tiny tricks that actually change a meal, read on.
Ingredients
- Canned chicken: Packed with protein, quick shortcut but sometimes higher in sodium
- Flour tortillas: Give carbs and structure, soft wraps that crisp up when fried or baked
- Cheese: Adds melty fat and calcium, salty richness makes filling super comforting
- Salsa: Bright, tangy and mildly spicy, adds moisture and fresh tomato flavor
- Cream cheese: Optional for extra creaminess, makes filling smoother and richer
- Spices like cumin and garlic powder: Add warmth and depth, use sparingly
- Oil: Helps tortillas crisp and brown, adds needed fat for texture
- Cilantro and lime: Fresh herb and citrus bite, cut through richness with bright tang
Ingredient Quantities
- 2 (12.5 oz) cans canned chicken, drained (about 3 cups)
- 8 to 10 small flour tortillas (6 to 8 inch)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup salsa (mild or medium)
- 4 oz cream cheese, softened (optional, makes the filling creamier)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 to 2 tablespoons vegetable oil or olive oil, for brushing
- Cooking spray (optional)
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges for serving (optional)
- Sour cream or guacamole for dipping (optional)
How to Make this
1. Preheat oven to 425 F and line a baking sheet with parchment or foil, spray lightly with cooking spray or brush with a little oil.
2. Warm the tortillas so they wont crack: wrap in a damp paper towel and microwave 20-30 seconds or heat briefly in a dry skillet.
3. In a bowl combine 2 drained cans (about 3 cups) canned chicken, 1/2 cup salsa, 1 1/2 cups shredded cheddar or Mexican blend, 4 oz softened cream cheese if using, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste; mix until evenly combined. If it seems dry add a splash more salsa or a little extra cream cheese.
4. Divide filling into 8 to 10 portions (about 1/3 cup for 8 tortillas, smaller for 10). Place each portion along the lower third of a warmed tortilla and roll up tightly, tucking ends as needed, then place seam side down on the baking sheet. Dont overstuff or they wont seal.
5. Brush each flauta lightly with 1 to 2 tablespoons total oil (or spray) so they crisp up in the oven; you can sprinkle a little extra cheese on top if you want.
6. Bake 12 to 15 minutes until golden and crispy, flipping once halfway through and brushing any dry spots with oil. For extra crispness broil 1 to 2 minutes at the end but watch closely so they dont burn.
7. Alternate method: cook in an air fryer at 400 F for 6 to 8 minutes in batches, turning once, until crisp.
8. Remove from oven, let rest 1 to 2 minutes so filling sets, then garnish with chopped fresh cilantro and squeeze lime wedges over top if you like.
9. Serve with sour cream, guacamole or extra salsa for dipping and enjoy.
Equipment Needed
1. Baking sheet (lined with parchment or foil), lightly sprayed or oiled
2. Medium mixing bowl
3. Measuring cups and spoons
4. Can opener
5. Spoon and rubber spatula for mixing and scraping
6. Microwave-safe plate or skillet to warm tortillas so they wont crack
7. Pastry brush or oil mister (or cooking spray)
8. Tongs or spatula for flipping plus oven mitts for handling hot trays
FAQ
Easy Chicken Flautas Recipe Substitutions and Variations
- Canned chicken: rotisserie chicken, cooked shredded chicken breast, leftover turkey, or canned tuna/salmon if you wanna swap proteins.
- Small flour tortillas: corn tortillas (soften by warming), whole wheat or spinach tortillas, low carb wraps, or split-open pita pockets.
- Shredded cheddar or Mexican blend: Monterey Jack, Pepper Jack for a spicy kick, queso fresco for a lighter crumbly feel, or mozzarella for extra melty filling.
- Cream cheese (optional): plain Greek yogurt (strain for thickness), sour cream, ricotta, or blended cottage cheese for a lighter creamy texture.
Pro Tips
– Drain and dry that canned chicken really well before mixing, dont skip this — excess liquid will make the filling soggy and the tortillas limp. Press it in a sieve or pat with paper towels until mostly dry, then taste and adjust salt.
– Warm the tortillas until pliable so they wont crack when you roll, and roll tight. A little dab of cream cheese or extra shredded cheese at the seam helps them seal and stay closed while baking.
– For maximum crispness brush or spray oil evenly and bake on a wire rack or flip once during cooking so both sides get golden. If you broil at the end watch it close, it goes from perfect to burnt fast.
– Make ahead: roll, freeze on a sheet until firm, then bag. Bake straight from frozen adding a few minutes to the time, or reheat leftovers in the air fryer to bring back the crunch instead of the microwave.
Easy Chicken Flautas Recipe
I’m excited to share my 30-minute Chicken Flautas, with cheesy salsa and canned chicken rolled into flour tortillas and baked until crisp to tempt you to read on.
8
servings
428
kcal
Equipment: 1. Baking sheet (lined with parchment or foil), lightly sprayed or oiled
2. Medium mixing bowl
3. Measuring cups and spoons
4. Can opener
5. Spoon and rubber spatula for mixing and scraping
6. Microwave-safe plate or skillet to warm tortillas so they wont crack
7. Pastry brush or oil mister (or cooking spray)
8. Tongs or spatula for flipping plus oven mitts for handling hot trays
Ingredients
-
2 (12.5 oz) cans canned chicken, drained (about 3 cups)
-
8 to 10 small flour tortillas (6 to 8 inch)
-
1 1/2 cups shredded cheddar or Mexican blend cheese
-
1/2 cup salsa (mild or medium)
-
4 oz cream cheese, softened (optional, makes the filling creamier)
-
1 teaspoon ground cumin
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
Salt and freshly ground black pepper, to taste
-
1 to 2 tablespoons vegetable oil or olive oil, for brushing
-
Cooking spray (optional)
-
Fresh cilantro, chopped, for garnish (optional)
-
Lime wedges for serving (optional)
-
Sour cream or guacamole for dipping (optional)
Directions
- Preheat oven to 425 F and line a baking sheet with parchment or foil, spray lightly with cooking spray or brush with a little oil.
- Warm the tortillas so they wont crack: wrap in a damp paper towel and microwave 20-30 seconds or heat briefly in a dry skillet.
- In a bowl combine 2 drained cans (about 3 cups) canned chicken, 1/2 cup salsa, 1 1/2 cups shredded cheddar or Mexican blend, 4 oz softened cream cheese if using, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste; mix until evenly combined. If it seems dry add a splash more salsa or a little extra cream cheese.
- Divide filling into 8 to 10 portions (about 1/3 cup for 8 tortillas, smaller for 10). Place each portion along the lower third of a warmed tortilla and roll up tightly, tucking ends as needed, then place seam side down on the baking sheet. Dont overstuff or they wont seal.
- Brush each flauta lightly with 1 to 2 tablespoons total oil (or spray) so they crisp up in the oven; you can sprinkle a little extra cheese on top if you want.
- Bake 12 to 15 minutes until golden and crispy, flipping once halfway through and brushing any dry spots with oil. For extra crispness broil 1 to 2 minutes at the end but watch closely so they dont burn.
- Alternate method: cook in an air fryer at 400 F for 6 to 8 minutes in batches, turning once, until crisp.
- Remove from oven, let rest 1 to 2 minutes so filling sets, then garnish with chopped fresh cilantro and squeeze lime wedges over top if you like.
- Serve with sour cream, guacamole or extra salsa for dipping and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 181.4g
- Total number of serves: 8
- Calories: 428kcal
- Fat: 19.9g
- Saturated Fat: 8.8g
- Trans Fat: 0.125g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.25g
- Cholesterol: 112.6mg
- Sodium: 760.9mg
- Potassium: 343mg
- Carbohydrates: 21.8g
- Fiber: 1.6g
- Sugar: 1.13g
- Protein: 36.5g
- Vitamin A: 337.5IU
- Vitamin C: 1.5mg
- Calcium: 194.3mg
- Iron: 2.93mg