Baked Chicken Flautas

Top with a dollop of Greek yogurt for added protein, or add cheese to the filling to make these particularly delicious!

Course Appetizer, Breakfast, Main Course
Cuisine Mexican
Servings 5 servings
Author Linden Desai


  • 1 3/4 cup chicken breast cooked and shredded (1 large or 2 medium)
  • 2 tbsp ranchera sauce or enchilada sauce
  • 10 corn tortillas fresh or defrosted
  • Spray oil
  • 2 1/2 cups lettuce shredded
  • 2 1/2 cup pico de gallo
  • 10 Tbsp plain Greek yogurt


  1. Start with one large chicken breast. I chose to pressure cook it with ranchera sauce and chicken stock; you can slow cook it with enchilada sauce and stock, poach it, bake it seasoned to your preference - there are no wrong answers here as long as they aren't too wet after shredding.
  2. Get your fresh (or defrosted) corn tortillas. One large chicken breast made 10 flautas for me, but it will depend on your grocer! Lightly spray a non-stick pan and warm over medium heat. Heat your tortillas one at a time in the pan on both sides, only spraying the pan again every 3-4 tortillas.
  3. Immediately after removing the tortilla from the pan, add about 2 tbsp of your shredded chicken. You can also add a small sprinkle of cheese if you like! Tightly roll the tortilla, and use a toothpick to hold it together.Place in a 9×13 glass dish. Repeat with all tortillas until you are out of chicken!
  4. Bake at 350F for about 20 minutes, or until the flautas are crispy to your liking. They last for a few days in the fridge.
  5. Top two flautas with 1/4 cup lettuce, 1/4 cup pico de gallo, and 2 tbsp Greek yogurt.

  6. You can top them with so many options! Want a little more protein? Throw some plain Greek yogurt on there or a fried egg. I threw a little green hot sauce on the side myself.

Recipe Notes

Recipe counts as:


☕(? with salad)