Baked Chicken Chipotle Flautas Recipe

Name: Baked Chicken Chipotle Flautas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small flour tortillas; 2 cups cooked chicken breasts, diced; 1 (10 ounce) can reduced-fat cream of chicken soup; ⅓ cup reduced-fat sour cream; 1 (4 ounce) candiced green chili peppers, undrained; 1 teaspoon ground chipotle chile pepper; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 2 tablespoons fresh cilantro, chopped; 2 teaspoons canola oil, mixed with; ½ teaspoon ground chipotle chile pepper

Servings: persons

10 small flour tortillas
2 cups cooked chicken breasts, diced
1 (10 ounce) can reduced-fat cream of chicken soup
⅓ cup reduced-fat sour cream
1 (4 ounce) candiced green chili peppers, undrained
1 teaspoon ground chipotle chile pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons fresh cilantro, chopped
2 teaspoons canola oil, mixed with
½ teaspoon ground chipotle chile pepper

1
Preheat the oven to 450 degrees (except for the flour tortillas, 2 teaspoons canola oil, and 1/2 teaspoon ground chipotle pepper).
2
Mix all above ingredients.
3
In a medium size saucepan.
4
Heat over medium heat until hot.
5
Remove from heat.
6
Place about 3 tablespoons of the chicken filling along the edge of a tortilla.
7
Roll the tortilla up more tight than loose.
8
Put a toothpick through the middle of the flauta to hold in place.
9
Place on a sprayed large baking sheet.
10
Repeat with the remaining tortillas.
11
In a small bowl mix together the canola oil and ground chipotle pepper.
12
Lightly brush the flautas with the oil mixture.
13
Bake until golden brown, about 15 minutes.
14
Cool.
15
Remove toothpicks, slice each flautas on the diagonal.
16
Transfer on your favorite platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

858

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 small flour tortillas, 2 cups cooked chicken breasts, diced, 1 (10 ounce) can reduced-fat cream of chicken soup, ⅓ cup reduced-fat sour cream, and more.

Yes, Baked Chicken Chipotle Flautas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Chipotle Flautas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions