If you are looking for a chicken dinner that will satisfy both kids and adults, these Chicken Flautas are your answer! Creamy and flavorful and served with a delicious dressing, everyone loves this dinner idea!
For more rolled taco recipes, try these Buffalo Chicken Taquitos or these Baked Chicken Bacon Ranch Taquitos.
Baked Creamy Chicken Flautas with Cilantro-Lime Ranch
In the culinary world, some dishes simply beg for a permanent spot in your weekly rotation. These Baked Creamy Chicken Flautas are undeniably one of those recipes. Combining rich, savory chicken filling with a delightful crunch, all complemented by a vibrant, tangy cilantro-lime ranch dipping sauce, this meal promises to be a family favorite. It’s an ideal choice for busy weeknights, offering maximum flavor with minimal fuss, ensuring that both adults and children will eagerly clear their plates.
I’m constantly experimenting with new recipes, but few achieve the instant classic status that these chicken flautas have. They strike the perfect balance between comfort food and something a bit more exciting than your average dinner. Their ease of preparation and universal appeal make them a go-to option when you need a delicious meal everyone will love.
What’s the Difference: Flautas vs. Taquitos?
The terms “flautas” and “taquitos” are often used interchangeably, leading to some confusion, even among seasoned cooks! The distinction largely depends on regional culinary traditions in Mexico and the United States, as well as the size and type of tortilla used. Generally, the most accepted definition is that flautas are made with larger flour tortillas and are typically longer and thinner, resembling a “flute” (flauta in Spanish). Taquitos, on the other hand, are traditionally made with smaller corn tortillas and tend to be shorter and thicker.
While the original recipe I adapted might have once been labeled a “taquito,” I now confidently call these “flautas” due to their use of standard 6-inch flour tortillas, which produce a larger, more substantial roll. It’s a subtle difference, but one that helps clarify the expectation of the dish. Regardless of what you call them, the irresistible combination of creamy chicken and crispy tortilla remains the star.
Why You’ll Love This Chicken Flautas Recipe
- Family-Friendly Flavor: A creamy, cheesy chicken filling that’s seasoned just right, appealing to palates of all ages. The customizable spice level means everyone can enjoy.
- Effortless Weeknight Meal: Utilizing pre-cooked, shredded chicken significantly cuts down on prep time, making this an ideal solution for busy evenings.
- Baked to Perfection: Baking instead of frying results in a lighter, less greasy dish, without sacrificing that satisfying crispy texture. It’s healthier and less messy!
- Irresistible Dipping Sauce: The homemade cilantro-lime ranch dressing is a game-changer, adding a fresh, zesty, and creamy counterpoint that elevates the entire dish.
- Make-Ahead and Freezer Friendly: Save time by prepping components in advance or make a large batch to freeze for future quick meals.
Ingredients for Delicious Chicken Flautas
Scroll down to the full recipe card at the end of the post for precise measurements and detailed instructions.
- Mayonnaise: Forms the rich, creamy base for our dressing. While regular mayo offers the best texture and flavor, a low-fat alternative can be used if preferred. For an even tangier twist, consider using Greek yogurt.
- Buttermilk: Essential for achieving the right consistency and a slight tang in the cilantro-lime ranch dressing. Regular milk is too thin and won’t yield the same vibrant flavor. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- Lime Juice: Freshly squeezed lime juice is a critical component, brightening both the dressing and the chicken filling with its zesty acidity. One average-sized lime should provide enough juice for both parts of the recipe.
- Ranch Dressing Mix: A convenient way to infuse that classic ranch flavor into the dressing. You can find this in a packet or purchase it in bulk. For this recipe, you’ll need about half of a standard 1 oz packet.
- Cilantro: Fresh cilantro is indispensable for its bright, herbaceous notes, used in both the creamy dressing and the chicken filling for a cohesive flavor profile. Don’t skip it!
- Salsa Verde: The choice of salsa verde profoundly impacts the flavor of the flauta filling. Select a brand you genuinely enjoy, or consider making a homemade salsa verde for an even fresher taste.
- Garlic: Adds a pungent depth to the dressing. Even though it’s blended, mincing it first ensures no raw chunks remain and the flavor distributes evenly.
- Hot Sauce: Optional, but a few dashes can add a delightful kick to the dressing without overpowering other flavors. Adjust to your preferred spice level.
- Cream Cheese: The secret to the incredibly creamy and luscious flauta filling. The original recipe called for 3 ounces, but I’ve found that bumping it up to 4 ounces (half an 8-ounce block) provides extra creaminess and is easier to measure.
- Spices for the Filling: A robust blend of chili powder, cumin, onion powder, and garlic powder creates a wonderfully aromatic and savory base for the chicken. Feel free to customize this blend with a pinch of smoked paprika or oregano for added complexity.
- Chicken: For ultimate convenience, I highly recommend using cooked, shredded chicken. This shortcut makes the recipe a breeze. A rotisserie chicken is an excellent alternative if you don’t have time to cook chicken from scratch.
- Cheese: Pepper jack cheese offers a slight spicy kick and melts beautifully. Other excellent melting cheeses like cheddar, Monterey Jack, or a Mexican blend would also work wonderfully.
- Green Onions: Provide a mild onion flavor and a touch of freshness that complements the rich filling.
- Tortillas: This recipe uses 6-inch flour tortillas. Using a different size will alter the yield of the recipe. Ensure they are soft and pliable for easy rolling (see tips below).
- Kosher Salt: A sprinkle of coarse kosher salt on the flautas just before baking enhances their flavor and contributes to a perfectly crisp exterior.
How to Make Creamy Chicken Flautas
Step-by-Step Instructions
Making these chicken flautas is straightforward, especially with a little preparation. Follow these steps for crispy, flavorful flautas every time.
STEP 1: Prepare the Cilantro-Lime Ranch Dressing. Begin by making the star dipping sauce. In a blender or food processor, combine all the dressing ingredients: mayonnaise, buttermilk, lime juice, ranch dressing mix, fresh cilantro, salsa verde, minced garlic, and hot sauce (if using). Blend until the mixture is perfectly smooth and creamy. Transfer the dressing to an airtight container, such as a mason jar, and refrigerate. Allowing it to chill for at least a few hours (or even overnight) lets the flavors meld beautifully and the dressing to thicken to an ideal consistency.
STEP 2: Prepare the Creamy Chicken Filling. In a medium microwave-safe bowl, place the cream cheese. Microwave it for 20-30 seconds until it’s very soft and easy to stir. This ensures a smooth, lump-free filling. Add the salsa verde, lime juice, and all the dry spices (chili powder, cumin, onion powder, garlic powder) to the softened cream cheese. Mix well until everything is thoroughly combined and creamy.
STEP 3: Combine Filling Ingredients. To the cream cheese mixture, add the shredded cooked chicken, shredded pepper jack cheese, chopped fresh cilantro, and sliced green onions. Stir gently but thoroughly until all ingredients are evenly distributed and coated in the creamy sauce.
STEP 4: Assemble the Flautas. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup and lightly spray it with nonstick cooking spray. To make the tortillas pliable and prevent tearing, wrap a few at a time (e.g., 4 tortillas) in a damp paper towel and microwave for 20-30 seconds until soft. Lay a warmed tortilla flat and spoon 2-3 tablespoons of the chicken filling down the center, leaving about half an inch free at each end. Roll the tortilla up tightly, then place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging them in a single layer.
STEP 5: Bake to Golden Perfection. Lightly spray the tops of the rolled flautas with nonstick cooking spray, then sprinkle them generously with coarse kosher salt. Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the tortillas are beautifully golden brown and crispy, and the filling is heated through and bubbly. The edges should appear slightly browned and firm.
STEP 6: Serve and Enjoy. Once baked, remove the flautas from the oven and let them cool for 5-10 minutes. This allows them to set slightly, making them easier to handle and preventing the filling from being too hot. Serve immediately with the chilled Creamy Cilantro-Lime Ranch Dressing on the side for dipping.
Tips for Perfectly Baked Chicken Flautas
- Chill the Dressing: For the most vibrant flavor, prepare the cilantro-lime ranch dressing several hours or even a day in advance. This allows the ingredients to fully meld, creating a richer, more complex taste.
- Warm Your Tortillas: Cold tortillas are prone to cracking when rolled. Always warm them slightly before filling. Wrapping a stack of 4-6 tortillas in a damp paper towel and microwaving for 20-30 seconds makes them soft and pliable, ensuring easy rolling and preventing tears.
- Don’t Overfill: While it’s tempting to cram in as much delicious filling as possible, overfilling can cause the flautas to burst during baking or make them difficult to roll neatly. Aim for 2-3 tablespoons per tortilla.
- Roll Them Tightly: A tight roll is key to achieving that classic flauta shape and ensuring the filling stays secure. Place the filling in a line just off-center, then fold one edge over and roll tightly to the other side.
- Seam Side Down: Always place your rolled flautas seam-side down on the baking sheet. This helps to seal them and prevents them from unraveling while baking.
- Even Browning: For perfectly golden and crispy flautas, ensure they are sprayed evenly with nonstick cooking spray and arranged in a single layer on the baking sheet without overcrowding. This allows hot air to circulate freely.
- Consider Corn Tortillas: While this recipe uses flour, you can use corn tortillas for a more traditional taquito-style dish. Keep in mind corn tortillas are less pliable and usually require brief frying to achieve crispness without becoming brittle, or they need to be briefly dipped in hot oil before rolling to make them more flexible.
- Frying Option: If you prefer a truly crispy, deep-fried flauta, you can certainly fry these instead of baking. Secure each flauta with a toothpick to prevent unrolling. Fry in 350ºF (175°C) oil for 2-3 minutes per side, or until golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
Serving Suggestions for Chicken Flautas
These chicken flautas are fantastic on their own, but they truly shine when paired with complementary sides and toppings. Here are some ideas to complete your Mexican-inspired feast:
- Additional Toppings: Besides the cilantro-lime ranch, offer a variety of toppings like sour cream or Greek yogurt, fresh pico de gallo, diced avocado or guacamole, pickled red onions, or a sprinkle of cotija cheese.
- Rice and Beans: Classic companions! Serve with fluffy Mexican rice, black beans, or refried beans for a hearty and traditional meal.
- Fresh Salads: A simple green salad with a light vinaigrette or a corn and black bean salad can add freshness and texture contrast.
- Grilled Vegetables: Roasted bell peppers, zucchini, or corn on the cob provide a healthy and flavorful side.
- Chips and Salsa: You can never go wrong with a basket of tortilla chips and extra salsa for dipping!
Make Ahead, Storage, and Freezing Instructions
These chicken flautas are incredibly versatile when it comes to meal prep and storage, making them an excellent option for busy schedules.
Make Ahead:
- Dressing: The cilantro-lime ranch dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. The flavors only improve with time.
- Filling: The creamy chicken filling can also be prepared a day or two ahead of time and stored in the refrigerator. This makes assembly on cooking day much quicker.
- Assembled Flautas (Unbaked): Roll the flautas and place them on a baking sheet. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since they will be starting from a chilled state.
Storage:
- Leftovers (Baked): Any leftover baked chicken flautas and the cilantro-lime ranch dressing both make fantastic leftovers! Store them separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat baked flautas in a preheated oven (around 350°F/175°C) or an air fryer until crispy and heated through. Microwaving is an option for convenience, but the tortillas may lose some crispness.
Freezing:
- Freezing Cooked Flautas: To freeze fully baked and cooled flautas, arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored for up to 2-3 months.
- Reheating from Frozen: Reheat frozen flautas in a preheated oven (around 375°F/190°C) or an air fryer until crispy and hot in the center, typically 15-25 minutes, depending on the appliance and thickness of the flautas.
Variations to Try
While this recipe is perfect as is, it’s also a great canvas for culinary creativity. Here are a few ideas to customize your chicken flautas:
- Different Meats: Instead of chicken, try shredded pork carnitas, ground beef seasoned with taco spices, or even turkey for a leaner option.
- Vegetarian Flautas: Omit the chicken and create a delicious vegetarian filling using black beans, corn, bell peppers, and extra cheese. Consider adding roasted sweet potatoes for more substance.
- Spice It Up: For those who love heat, add diced jalapeños (fresh or pickled) to the filling, a pinch of cayenne pepper, or a spicier hot sauce to the dressing.
- Cheese Varieties: Experiment with different cheeses! A Mexican blend, sharp cheddar, Monterey Jack, or even a smoky provolone could add unique twists to the filling.
- Creamy Alternatives: If you’re out of cream cheese, a combination of refried beans and shredded cheese can also create a creamy, flavorful base for the filling.
Frequently Asked Questions (FAQ)
Can I use corn tortillas instead of flour?
Yes, you can! If using corn tortillas, they might be more prone to cracking. Briefly microwave or steam them to make them more pliable. If you want a more traditional “taquito” crispness, you might consider pan-frying them slightly before rolling, or frying the finished taquitos rather than baking.
How do I prevent the flautas from unrolling during baking?
Ensure you roll the tortillas tightly and always place them seam-side down on the baking sheet. The weight of the flauta and the heat of the oven will help seal the seam as they bake. For extra security, especially if frying, you can use toothpicks to hold them closed.
What are some good dipping sauces for flautas?
The cilantro-lime ranch is fantastic! Other great options include guacamole, sour cream, salsa roja, queso fresco dip, or even a simple hot sauce for an extra kick.
Can I make these flautas gluten-free?
Yes, you can! Simply use gluten-free flour tortillas, which are readily available in most grocery stores. Ensure all other ingredients (like ranch mix) are also certified gluten-free.
These Baked Creamy Chicken Flautas are more than just a meal; they’re an experience waiting to happen. With their irresistible flavors, easy preparation, and versatility, they’re bound to become a celebrated dish in your home. So gather your ingredients, follow these simple steps, and prepare to enjoy a truly unforgettable Mexican-inspired dinner!
More Easy Chicken Dinners
Easy Chicken Teriyaki Wraps
Chicken Chilaquiles
Honey Balsamic Drumsticks
Chicken Tamale Casserole
Chicken Tortilla Stack
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Chicken Flautas Recipe
Pin Recipe
Ingredients
Creamy Cilantro-Lime Ranch Dressing:
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 lime juiced (about 1 tablespoon juice)
- 1/2 (1 oz) package dry ranch dressing mix
- 1/4 cup roughly chopped cilantro
- 2 tablespoons salsa verde
- 1 clove garlic, minced
- Hot sauce to taste (optional)
Flautas:
- 3 oz cream cheese, softened
- 1/4 cup salsa verde
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1 cup shredded pepper jack cheese
- 3 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 12 6-inch flour tortillas
- Nonstick cooking spray
- Kosher salt
Instructions
- In a food processor or blender, combine the mayonnaise, buttermilk, lime juice, ranch dressing mix, cilantro, salsa verde, and garlic. Pulse to combine until smooth. Add hot sauce to taste. If possible, refrigerate for several hours to allow the flavors to meld and combine.
- Heat the oven to 425ºF (220°C). Line a baking sheet with foil and spray lightly with nonstick cooking spray.
- Place the cream cheese in a medium microwave-safe bowl. Microwave for 20 to 30 seconds, or until easy to stir and super soft. Add in the salsa verde, lime juice, chili powder, cumin, onion powder, and garlic powder. Mix well. Add the chicken, cheese, cilantro, and green onions; stir until fully combined.
- Wrap 4 tortillas in a damp paper towel and microwave for 20-30 seconds, or until soft and pliable.
- Place 2-3 tablespoons of the chicken mixture down the center of each warmed tortilla, keeping it about 1/2-inch from the edges. Roll the tortillas tightly and place them seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, warming tortillas in batches as needed.
- Spray the rolled tortillas lightly with cooking spray, then sprinkle with coarse kosher salt. Place the pan in the oven and bake until the tortillas are crisp and the edges have browned, about 15-20 minutes.
- Let the flautas cool for 5-10 minutes before serving. Serve warm with the Creamy Cilantro-Lime Ranch Dressing.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.