Baked Chicken Flautas

Logan is a taco fiend. Every week, if we ask him what he wants for dinner while we’re meal planning, inevitably the answer will be “TACOS!”

Which puzzles me. He doesn’t like a lot in them. Obviously we omit cheese and sour cream; occasionally we’ll add Daiya cheese if we have it. Otherwise it is ground beef or turkey with taco seasoning, refried beans, and guacamole. Maybe a side of salsa for dipping. And that is Logan’s taco.

So I really thought he’d love this baked chicken flauta recipe. I even resorted to calling it a taco. No dice. It was too crunchy for him.

However, Brad and I thought they were great, so I think the recipe is worth sharing!

Baked Chicken Flautas

Yields 12 Flautas, 6 servings/2 flautas


  • 2 pounds of chicken (roughly 4 chicken breasts)
  • 2 cups of your favorite salsa
  • Food For Life Sprouted Grain Tortillas (you’ll need 2 packages)
  • Additional fillings, per your preferences – I used corn, refried beans, and cheese (although I left the cheese out of Logan’s)


  1. Prepare the chicken. I used a crock pot – place chicken breasts in crock pot with salsa on low for 6 hours, then shred chicken. Note: to make this step quicker, you could boil the chicken and shred, or use a rotisserie chicken.
  2. Preheat oven to 400 degrees. I used a 9 x 11 cake pan and covered it with tinfoil, then spread a little bit of olive oil on the tinfoil.
  3. Place chicken in a large bowl; you won’t need the extra sauce from the crock pot. This is where I added about half of the can of corn. I would have also loved to add black beans but didn’t have any.
  4. Assemble the flautas! I spread a tablespoon or so of refried beans on each tortilla, then spooned a couple tablespoons of the chicken and corn mixture on top. If you want cheese, add the cheese on top of the chicken. Roll up, then place enchilada-style in the cake pan.
  5. Once all flautas are prepared, brush olive oil on top of the flautas. This is key in getting them crispy.
  6. Bake for 15-20 minutes. Voila! Serve with salsa and guacamole.

Here’s the chicken and corn mixture. We did 1 cup of a homemade salsa and 1 cup of a peach and pineapple salsa. Yum yum.

The best tortillas in the world. I prefer these because they are hearty – they don’t break under the pressure of the wrapping of the flautas. Oh, and they’re good for you – bonus.

The flautas before they went in the oven.

The only picture I remembered to take after; Logan’s flautas with a scoop of guacamole. He just ate the guacamole.

And there you have it, friends! I hope you like these better than Logan did!

Note: these post was sponsored by Food For Life. Although the product was provided to us, the opinions are entirely my own.



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