Name: Baked Salsa Chicken Flautas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Shredded Salsa Chicken (See Notes For Recipe); 1 Cup Shredded Cheese (Your Preference); 8 Flour Tortillas (Fajita Size); Cooking Spray (or Use oil with a pastry brush.); 1 Large Ripe Avocado ( Smashed and mixed with lime juice and salt); Salsa, Queso, or Sour Cream for dipping.

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Baked Salsa Chicken Flautas are crispy, oven-baked tortillas filled with a flavorful mix of salsa chicken and melted cheese. Serve these with your favorite salsa, guacamole, or any dipping sauce you love!

Difference between Flauta and Taquito?

Flautas are traditionally made with flour tortillas and taquitos are made with corn tortillas, but recipes use these terms interchangeably.

Ingredients

Flour tortillas, Shredded Salsa Chicken, Shredded Cheese, and some oil.

Flour Tortillas– I prefer to use a thin fajita size flour tortillas for baked flautas since they crisp up well in the oven. Before you start assembling the flautas, warm your tortillas in the microwave to get them soft and pliable.

Shredded Chicken– The base is my 2 Ingredient Salsa Chicken. You can make the salsa chicken the day before or the same day if using the Instant Pot. Both red or green salsa chicken work in this recipe, whichever you prefer.

Plate of chicken rolled tacos stacked together.

Shredded Cheese- I used a shredded Mexican cheese blend for these, but any type of shredded cheese would work. You can even omit the cheese for a dairy free version.

How To Assemble The Flautas

Start by warming the tortillas in the microwave for about 30 seconds or until they are soft and pliable.

Then place a 1-2 spoonfuls of salsa chicken on the tortilla, or enough to reach end to end. Top with shredded cheese.

Tortilla on a cutting board with shredded chicken and cheese in the middle.

Place the chicken and cheese right below the center of the tortilla in order to have more coverage to roll it tightly. If it feels too loose, try rolling it again.

How to Bake

Place rolled flautas seam side down on a baking sheet that’s been sprayed with cooking oil spray or lined with parchment paper.

Once you’ve rolled all your flautas, space them apart on the baking sheet. Spray each flauta with cooking spray from top to bottom. If you don’t have an oil spray, use a pastry brush and oil.

Rolled Flautas on a baking sheet with parchment paper, ready to go in the oven.

Bake in a 375 degree oven for 10 min, remove them and flip them over. Now the seam side is facing up.

If the seam is coming apart, spray more oil and press it back together. Then continue baking for 10 more minutes, or until brown and crispy.

Baked flautas out of the oven on a baking sheet lined with parchment paper.

If you want the flautas to be extra crispy, turn on the boiler for the last 2 minutes, just make sure they don’t burn.

How to Serve Salsa Chicken Flautas

These salsa chicken flautas are perfecting for dipping in your favorite salsa, guacamole, sour cream, or queso.

They also go great with a side of refried beans or Mexican rice.

My family loves having flautas for taco night, and they are the perfect size for small hands.

Overhead view of rolled tacos on a plate with a side of salsa and guacamole and glass of water on the side.

Can Flautas be Made Ahead of Time?

Yes! You can make these ahead of time, or reheat leftovers.

For leftovers, store flautas in the refrigerator up to 4 days. The best option is to reheat them in the oven or if you have an air fryer. I do 350 degrees for 10 minutes.

The other option is to place cooled flautas in a freezer safe bag and freeze them up to a couple months.

I also recommend reheating frozen flautas in the oven or air fryer. They’ll need about 15 minutes in a 350 degree oven.

Want more Flauta and Taquito Recipes? Check these out:

Sweet Potato Flautas

Ground Beef Taquitos