Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 450 degrees F.

    Advertisement
  • Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.

  • Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.

  • In a small bowl mix together the canola oil and remaining ground chipotle pepper.

  • Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.

  • Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

Nutrition Facts

724 calories; 37.5 g total fat; 217 mg cholesterol; 2163 mg sodium. 36.3 g carbohydrates; 38.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/05/2014
Very tasty and easy recipe to build on. Personally I like a lot of flavor so the first time I made this as written (using chipotle powder in the filling since it wasn't very clear on the ingredients list) and thought it was good but could be better. The next time I added a half can of rinsed and drained black beans a chipotle pepper in adobo (diced) that I had left over from something else and about a cup of shredded "Mexican blend" cheese into the filling. It was to die for! I also got a few more flautas out of it that way lol. Served it up with some yellow rice that I added a bit of diced red pepper onion and jalapeño to and a guacamole salad as well. Don't get me wrong the original recipe was tasty! It just needed a bit more pizzazz for me. Try it once by the book and then see what you think would make it suit you even better. Also if you're not a fan of chipotle use regular chili powder instead. Read More
(5)
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/05/2014
Very tasty and easy recipe to build on. Personally I like a lot of flavor so the first time I made this as written (using chipotle powder in the filling since it wasn't very clear on the ingredients list) and thought it was good but could be better. The next time I added a half can of rinsed and drained black beans a chipotle pepper in adobo (diced) that I had left over from something else and about a cup of shredded "Mexican blend" cheese into the filling. It was to die for! I also got a few more flautas out of it that way lol. Served it up with some yellow rice that I added a bit of diced red pepper onion and jalapeño to and a guacamole salad as well. Don't get me wrong the original recipe was tasty! It just needed a bit more pizzazz for me. Try it once by the book and then see what you think would make it suit you even better. Also if you're not a fan of chipotle use regular chili powder instead. Read More
(5)
Rating: 4 stars
10/05/2014
Very tasty and easy recipe to build on. Personally I like a lot of flavor so the first time I made this as written (using chipotle powder in the filling since it wasn't very clear on the ingredients list) and thought it was good but could be better. The next time I added a half can of rinsed and drained black beans a chipotle pepper in adobo (diced) that I had left over from something else and about a cup of shredded "Mexican blend" cheese into the filling. It was to die for! I also got a few more flautas out of it that way lol. Served it up with some yellow rice that I added a bit of diced red pepper onion and jalapeño to and a guacamole salad as well. Don't get me wrong the original recipe was tasty! It just needed a bit more pizzazz for me. Try it once by the book and then see what you think would make it suit you even better. Also if you're not a fan of chipotle use regular chili powder instead. Read More
(5)
Rating: 5 stars
03/16/2017
These were really good! I used at least 3 cups of shredded chicken (1.4 lbs) and added about 3 Tablespoons of shredded cheese in each flauta. The chipotle seasoning on top added an interesting flavor. Glad I found the recipe! Read More
(3)
Advertisement
Rating: 5 stars
02/14/2018
I made this recipe toddler friendly by shredding the chicken instead of leaving it in larger diced pieces adding only 1/3-1/2 can of the cream of chicken soup and substituting mild salsa for the canned green chilis. I didn't brush the flautas with oil before baking and they still came out crispy on the edges and soft in the middle- perfection. Read More
(3)
Rating: 5 stars
12/10/2016
This was good for putting in the fridge and having dinner on the go. I cooked chicken in a skillet with ground coriander cumin and garlic. I put the cream of chicken soup chicken seasonings (eyeballed everything) and added cheese in a bowl and mixed it all together. I had larger flour tortillas so I eyeballed it and put enough mix to go down the length of the tortillas about an inch wide. The tortillas we used were pliable enough we didn't need to warm them to work with them. We placed them seam side down without using a toothpick generously sprayed them with cooking spray and sprinkled with chipotle pepper. We baked it accordingly and then saved the remaining flautas for heated them up during the week for on the go food. Read More
(1)
Rating: 5 stars
03/11/2019
I feed people from all around the world I host exchange students and pro-cyclists. This is a go to recipe when 8 need to feed a group everyone loves it! Read More
Advertisement
Rating: 4 stars
01/05/2017
Delicious easy to make. Read More
Rating: 4 stars
01/09/2016
The recipe as written is very good. It's easy to put together and flavorful. I made some minor changes to suit my and my family's taste and for us it became five stars. Read More
Rating: 5 stars
10/21/2016
This is an awesome recipe - my only tweaks: All Organic! I made flour tortillas from scratch so I didn't need tooth pics. Didn't have coriander but for the oil brush I used olive oil and tabasco chipotle - came out amazing! P.S. DO NOT USE CANOLA OIL - IT'S AN INDUSTRIAL OIL Read More