I rolled shredded chicken, jalapeño, cheese and spices into Chicken and Cheese Flautas made with uncooked tortillas, and an unexpected step in the process is worth reading about.
I can’t stop talking about these Jalapeno Popper Chicken Flautas, they somehow feel naughty but totally worth it. I mix shredded chicken with cream cheese for that creamy, salty backbone and add jalapeno for a proper kick, the contrast is kinda addictive.
Think Jalapeño Popper Taquitos but with a bolder crunch and more melty goodness, and yes I always serve them with a little Salsa Guacamole because why not. If you like heat, texture, and food that makes you grin, these will haunt your snack cravings in the best way, you’ll get it the first bite or two.
Ingredients
- Cooked shredded chicken: big protein punch, low carbs, keeps flautas hearty and filling
- Cream cheese: rich, creamy fat, adds tang, melts into gooey pockets
- Sharp cheddar: gives salty, sharp flavor and gooey stretch, adds calcium
- Monterey Jack: mellow, creamy melt, adds extra milky flavor and mild spice
- Jalapenos: bright spicy bite, vitamin C and fiber, seeds make it hotter
- Sour cream: cools the heat, adds creaminess, some fat and tang
- Small flour tortillas: carbs for structure, soft chew, crisp up nicely
- Green onions: fresh oniony zip, low calories, brightens heavy flavors
- Cilantro: optional herb, citrusy note, not everyone’s a fan
Ingredient Quantities
- 2 cups cooked shredded chicken (rotisserie or poached)
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack or pepper jack
- 2 to 3 jalapenos, seeded and finely diced (leave seeds if you like it hotter)
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 small 6-inch flour tortillas
- 2 tablespoons vegetable oil or olive oil
- Optional: cilantro leaves, extra sour cream or salsa for serving
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment or foil, brush or rub the sheet with about 1 tablespoon of the oil so the flautas don’t stick.
2. In a large bowl beat the cream cheese and sour cream until smooth, then stir in the shredded cheddar and Monterey Jack, diced jalapenos, sliced green onions, garlic powder, onion powder, smoked paprika, cumin, kosher salt and black pepper until everything’s evenly mixed.
3. Add the 2 cups shredded chicken to the cheese mixture and fold until the chicken is well coated; if the chicken is very cold warm it for 20 seconds in the microwave so the filling mixes easier.
4. Warm the tortillas so they bend without cracking: wrap a stack in a damp towel and microwave 20 to 30 seconds or heat each briefly in a dry skillet, then keep them covered so they stay pliable.
5. Spoon about 2 to 3 tablespoons of filling along one edge of each 6-inch tortilla, don’t overfill or they’ll burst, roll tightly and place seam side down on the prepared pan; keep the rolls snug but not squashed.
6. Brush the tops of the flautas with the remaining tablespoon of oil and, if you like, sprinkle a little extra shredded cheddar on top (reserve a small handful when you mixed the filling) for a golden finish.
7. Bake for 15 to 20 minutes until the tortillas are crisp and browned, rotate the pan halfway through for even coloring; if you want them extra crisp broil 1 to 2 minutes but watch closely so they don’t burn.
8. Let the flautas rest 2 to 3 minutes after baking, then serve hot with cilantro leaves and extra sour cream or salsa on the side for dipping.
Equipment Needed
1. Rimmed baking sheet lined with parchment or foil
2. Pastry brush or a folded paper towel to oil the sheet
3. Large mixing bowl
4. Hand mixer or a sturdy spatula/wooden spoon for beating and mixing
5. Measuring spoons and a 1 cup measure
6. Sharp knife and cutting board for the jalapenos and green onions
7. Microwave safe plate or small skillet to warm the tortillas
8. Tablespoon or small scoop to portion the filling
9. Oven mitts and a pair of tongs for rotating the pan and removing hot trays
FAQ
JALAPENO POPPER CHICKEN FLAUTAS Recipe Substitutions and Variations
- Cream cheese: swap with mascarpone or full fat ricotta for the same rich texture; for a lighter, tangier filling use thick Greek yogurt (strain it first) — expect a slightly looser mix.
- Jalapenos: use serranos if you want more heat, poblano for much milder flavor, or chopped pickled jalapeños for a tangy shortcut.
- 6-inch flour tortillas: use small corn tortillas (warm and keep them covered so they don’t crack), or use larger flour tortillas and cut them down, or even wonton wrappers for extra-crispy mini flautas.
- Cooked shredded chicken: swap with shredded rotisserie turkey, canned chicken, or for a vegetarian option use shredded young green jackfruit or well-seasoned mashed black beans.
Pro Tips
1) Warm and dry the chicken a little before mixing so the filling blends smoother, and pat it with paper towels if it seems wet. If you leave a lot of moisture the flautas get soggy, so squeeze out a bit or shred finer.
2) Keep tortillas super pliable while you roll by warming a stack and covering them, and if you’re worried about unrolling chill the rolled ones 10 to 15 minutes or stick a toothpick in each seam. That way they hold their shape and wont burst open while baking.
3) For extra even crispness bake them on a wire rack set over the baking sheet so air circulates underneath, or air fry in small batches for ultra crisp. Brush oil on them but dont drown them, small amount goes a long way.
4) Skip pre-shredded cheese when you can, shred cheeses yourself for better melt and less grit; taste the filling before you roll and hold back salt if your rotisserie chicken or cheeses are salty, then finish with a squeeze of lime or cilantro to brighten it up.
JALAPENO POPPER CHICKEN FLAUTAS Recipe
I rolled shredded chicken, jalapeño, cheese and spices into Chicken and Cheese Flautas made with uncooked tortillas, and an unexpected step in the process is worth reading about.
12
servings
257
kcal
Equipment: 1. Rimmed baking sheet lined with parchment or foil
2. Pastry brush or a folded paper towel to oil the sheet
3. Large mixing bowl
4. Hand mixer or a sturdy spatula/wooden spoon for beating and mixing
5. Measuring spoons and a 1 cup measure
6. Sharp knife and cutting board for the jalapenos and green onions
7. Microwave safe plate or small skillet to warm the tortillas
8. Tablespoon or small scoop to portion the filling
9. Oven mitts and a pair of tongs for rotating the pan and removing hot trays
Ingredients
-
2 cups cooked shredded chicken (rotisserie or poached)
-
4 oz cream cheese softened
-
1/2 cup sour cream
-
1 cup shredded sharp cheddar cheese
-
1/2 cup shredded Monterey Jack or pepper jack
-
2 to 3 jalapenos, seeded and finely diced (leave seeds if you like it hotter)
-
2 green onions, thinly sliced
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon ground cumin
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
12 small 6-inch flour tortillas
-
2 tablespoons vegetable oil or olive oil
-
Optional: cilantro leaves, extra sour cream or salsa for serving
Directions
- Preheat oven to 425°F and line a baking sheet with parchment or foil, brush or rub the sheet with about 1 tablespoon of the oil so the flautas don't stick.
- In a large bowl beat the cream cheese and sour cream until smooth, then stir in the shredded cheddar and Monterey Jack, diced jalapenos, sliced green onions, garlic powder, onion powder, smoked paprika, cumin, kosher salt and black pepper until everything's evenly mixed.
- Add the 2 cups shredded chicken to the cheese mixture and fold until the chicken is well coated; if the chicken is very cold warm it for 20 seconds in the microwave so the filling mixes easier.
- Warm the tortillas so they bend without cracking: wrap a stack in a damp towel and microwave 20 to 30 seconds or heat each briefly in a dry skillet, then keep them covered so they stay pliable.
- Spoon about 2 to 3 tablespoons of filling along one edge of each 6-inch tortilla, don't overfill or they'll burst, roll tightly and place seam side down on the prepared pan; keep the rolls snug but not squashed.
- Brush the tops of the flautas with the remaining tablespoon of oil and, if you like, sprinkle a little extra shredded cheddar on top (reserve a small handful when you mixed the filling) for a golden finish.
- Bake for 15 to 20 minutes until the tortillas are crisp and browned, rotate the pan halfway through for even coloring; if you want them extra crisp broil 1 to 2 minutes but watch closely so they don't burn.
- Let the flautas rest 2 to 3 minutes after baking, then serve hot with cilantro leaves and extra sour cream or salsa on the side for dipping.
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: 114g
- Total number of serves: 12
- Calories: 257kcal
- Fat: 16g
- Saturated Fat: 6.2g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 8g
- Cholesterol: 47mg
- Sodium: 443mg
- Potassium: 138mg
- Carbohydrates: 16.3g
- Fiber: 1g
- Sugar: 1g
- Protein: 14.5g
- Vitamin A: 600IU
- Vitamin C: 0.8mg
- Calcium: 171mg
- Iron: 1.35mg