My kids love Taquitos! Enough said right? I have found that they tend to be pretty pricy at the store and on top of that they contain lots of not so good for you things. But they love them and ask for them often so I decided to make my own which means I know exactly what is in them and I save some money as well.
First lets distinguish between a Flauta and a Taquito. Flautas typically are made with flour tortillas which is what I used for mine. Taquitos are typically made from corn tortillas which would have been good for this recipe except that my kids aren’t the biggest fan of corn tortillas. Make them using what every your preference is or what ever you have on hand.
The other great thing about this recipe is you can add whatever you like. I made sure to add some corn and black beans to mine. If you want them spicier add pepper jack cheese or a hotter salsa. If you are watching your calories use the low fat cream cheese. Many ways to make these your own!
Baked Creamy Chicken Flautas
~ 1/3 cup (3 oz.) cream cheese
~ 1/4 cup salsa
~ 1 Tbsp. fresh lime juice
~ 1/2 tsp. cumin
~ 1/2 tsp. chili powder
~ 1/2 tsp. onion powder
~ 1/4 tsp. garlic powder
~ 3 Tbsp. chopped cilantro
~ 2 Tbsp. sliced green onions
~ 2 cups shredded cooked chicken
~ 1 cup grated cheddar cheese
~ small flour tortillas
1. Heat oven to 425o F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without breaking. If you find yours are breaking or coming unrolled right away, just try heating them longer.
4. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll them up as tight as you can. Place seam side down on the baking sheet.
5. Lay all of the Flautas on the baking sheet and make sure they are not touching each other. Brush the tops lightly with water or spray lightly with cooking spray and sprinkle some salt on top.
6. Bake for 10 minutes or until crisp and the ends start to get golden brown. Be careful not to burn them.
* You can make the filling ahead of time and store in the refrigerator until ready to make the Flautas.
** I made a double batch so that I could freeze them and use as needed. Once frozen, reheat in the microwave for a couple of minutes or until warm.
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