Crispy, creamy and super tasty, these Chicken Flautas (aka Rolled Tacos) are a perfect homemade Mexican feast that the whole family will love. Made with shredded chicken and a creamy filling that is rolled into flour tortillas and then baked to perfection.
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Guys, I am not even going to pretend here.
These Chicken Flautas are anything but pretty.
Ok, they are flat out ugly.
So ugly I almost thought I should reshoot the pictures.
Honestly though, no matter how many times I would try and make them look pretty, they just won’t do it.
These Flautas turn out kind of lumpy and bumpy because of large chunks of shredded chicken.
Line up all the Flautas on a platter and they kind of look like the gang from Fat Albert. (If you are a child of the 70’s or early 80’s, you know exactly what I am talking about. )
However, what these Chicken Flautas lack in beauty, they definitely make up for with taste.
They are crispy, creamy and absolutely delicious.
A comfort food meal perfect for a weekend night.
Also, they are very kid friendly.
So much so that my youngest niece gobbled hers down when usually dinner is a chorus of, “Just Please Eat Your Dinner!”
So if you are looking for a meal that is easy to make and the whole family will love, look no further.
Flautas vs Taquitos
So here is what is very interesting, what you call your rolled tacos all comes down to where you are from. In Mexico, and the Mexican culture, Flautas are the same thing as Taquitos and are usually made with corn tortillas. They can be made with beef, chicken, pork, etc. that is shredded, rolled in the corn tortillas and then fried.
Here in the states, Flautas are composed of shredded meat inside rolled flour tortillas and then fried or baked. Taquitos on the other hand, are made with corn tortillas, shredded meat of choice and then fried.
How To Make Flautas
Mexican Shredded Chicken
These incredibly tasty Flautas start with shredded chicken. If you have leftover rotisserie chicken, please feel free to use that in place of making the Mexican Shredded Chicken. Also, big batches of this chicken can be made, separated into smaller portions and then frozen for all kinds of Mexican recipes that require shredded chicken.
- Place chicken breasts into a large pot and cover with cold water 1 inch above the surface of the breasts.
- Bring to a boil, uncovered, over high heat. Once boiling lower to a simmer and cover. Cook for 10-12 minutes or until internal temperature of breasts reaches 165℉. (If you do not have a meat thermometer simply cut a breast in half and if there is no remaining pink, you are good to go.)
- Turn off heat. (Leave one breast in the hot water while shredding first one. Keeping the chicken warm makes for much easier shredding.) Place chicken on a plate and using two forks shred meat by pulling the forks in opposite directions. Repeat with second breast.
- In a small bowl, mix together spices and salt. Sprinkle evenly over the top of the shredded chicken. Toss chicken pieces well to coat all sides with spices.
Pro Tip: Many chili powders can have varying degrees of spice/heat. Proceed cautiously and test first if serving anyone with delicate tastebuds.
Shredded chicken added to this flavorful creamy sauce is another element that makes these Chicken Flautas absolutely irresistible. The sauce is made very similarly to a béchamel sauce. However, the addition of onions, lime juice, diced green chilis and shredded chicken makes this recipe over the top delicious.
- Melt butter in a frying pan over medium/high heat. Add finely diced onions and sauté until tender, about 5-7 mins.
- Stir in flour and salt. Cook stirring consistently until paste is formed and bubbles but does not brown.
- Slowly stir in lime juice. Mix well and then repeat with milk.
- Cook stirring consistently, until sauce thickens and is smooth, about 7-8 mins.
- Add in diced green chilis and shredded chicken.
- Stir well and take off of heat.
How To Roll Flautas
Since these Chicken Flautas are made with flour tortillas, there is no need to preheat the tortillas.
- Place a single tortilla on a plate.
- Add a decent sized spoonful (about 1/3 cup) to the bottom third of the tortilla, forming a line across the tortilla.
- Starting with the bottom half of the tortilla, roll as tightly as possible.
- Place seam side down into a roasting pan.
- Repeat with remaining tortillas and then lightly spray with a healthy cooking spray. Bake in a preheated 375℉ oven for 25- 35 mins or until desired crispiness.
Healthier Ingredient Alternatives
The ingredients used for these Chicken Flautas can make all the difference as far as providing a higher level of wholesomeness. However, this recipe will never provide the level of nutrition that a plate of Brussel Sprouts or serving of Spinach would. But what fun would life be if all there was on the menu was Brussels Sprouts? Below are some suggestions of ways to make these a little healthier.
- Either use organic grass-fed butter or replace with a healthy oil, such as avocado oil. (Pro Tip: The butter will provide the highest level of flavor.)
- Use a high fiber tortilla.
- Replace regular milk with organic grass-fed or a nut milk.
- Use sea salt or pink Himalayan salt.
Half Batch Amounts
These Flautas make for a very satisfying dinner and personally I love having leftovers in the refrigerator. However, if you are cooking for a smaller number of people, here are the portions for a half batch of Chicken Flautas.
1 lb boneless skinless chicken breast, 1/2 tsp coriander, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp salt (for the chicken), 1/4 of a large onion (finely diced), 1/4 cup butter, 3 tbsp flour, 1/4 tsp salt (for the sauce), 2 tbsp lime juice, 3/4 cup milk, 2 oz diced green chilis, 6 soft taco size flour tortillas and avocado spray. For these amounts, follow the directions from the recipe below.
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Additional Family Favorite Recipes
A sure fire hit with the entire family, these Chicken Flautas (aka Rolled Tacos) are a delicious homemade Mexican feast. Becasue they are baked and not fried, they turn out crispy on the outside and creamy on the inside.
- 2 lbs boneless skinless chicken breasts *about 2 lg breasts
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 lg onion *finely diced, about 1 cup
- 6 tbsp all purpose flour
- 1/2 tsp salt
- 1/4 cup lime juice *about 2-3 limes
- 1 1/2 cups milk
- 1 4 oz can diced green chiles
- 12 soft taco sized flour tortillas
Place chicken in a large pot and cover with cold water 1 inch above breasts.
Bring to a boil over high heat and then lower temperature to a simmer.
Simmer covered for 10-12 mins or until internal temperature reaches 165℉.
Meanwhile, mix together spices and salt in a small bowl. Set aside.
Once cooked, turn off heat on chicken. Remove 1 breast from water (leaving other in hot water until needed) and place onto plate. Using two forks immediately shred chicken into large chunks on the first breast and then the second breast.
Sprinkle chicken with spice mixture and mix well. Set aside.
Melt butter in a frying pan over medium/high heat. Stir in onions and sauté until tender, about 5-7 mins.
Whisk in flour and salt. Cook whisking consistently until paste bubbles (do not let brown).
Over same heat, whisk in lime juice until mixed well and then repeat with milk.
Cook stirring consistently, until sauce thickens and is smooth, about 7-8 mins.
Add in diced green chilis and shredded chicken.
Stir well and take off of heat.
Preheat oven to 375℉. Lightly spray the bottom of a bakign sheet or roasting pan with a healthy cooking spray.
Place a single tortilla on a plate and add approximately 1/3 cup shredded chicken filling to the bottom 1/3 of the tortilla.
Roll tortilla as tightly as possible and place seam side down into a roasting pan.
Lightly spray the tops and sides of Flautas. Bake for 25-35 mins or until desired crispiness.
Garnish with various taco toppings.
*Please use as many organic ingredients as possible.
- The final product of the cream sauce will be a little more on the thicker side. This is so it doesn't make the tortilla soggy but will taste creamy when eaten.
- Garnish options can include guacamole, salsa, shredded lettuce, cheese, sour cream, plain Greek yogurt, queso fresco, avocado, diced onions, jalapeños and cilantro. Basically, anything you would put in a taco.