Go Back
+ servings
Baked Chicken Flautas

Baked Chicken Flautas

Servings 4
Author Andrea K


  • 2 cups baby spinach
  • 1/2 cup Rotell drained
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup rotisserie chicken chopped
  • 6 medium flour tortillas
  • 1 cup Mexican Cheese shredded
  • baking spray
  • salsa or sour cream *optional


  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
  2. In a large pan, wilt down the spinach and add the Rotell. Toss with spices and seasonings till warmed through. Then add the chicken. Mix well.
  3. Cut the tortillas in half. And add a Tablespoon of chicken filling to each tortilla half. Top with a little shredded cheese.
  4. Roll for the cut-side and place, seam down, on the baking sheet. Finish filling and rolling the remaining tortillas.
  5. Bake for 10 minutes on one side. Flip and continue baking for another 5-8 minutes until golden brown.
  6. Let the flautas cool slightly before serving. Serve with a side of salsa or sour cream for dipping.