5 baked chicken flautas garnished with veggies on a plate

Baked Chicken Flautas

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Serves 8 Flautas

Prep Time: 10 min      Cook Time: 40 min


Boiled Chicken

  • 1 lb chicken breasts*
  • 1/2 white onion
  • 4 garlic cloves
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 teaspoon pepper

*Try it with our Chicken Breast Box!

Flauta Filling

  • 2 cups fresh spinach packed, about 2.5 oz
  • 1 cup shredded cheddar cheese
  • 1 1/2 cup black beans canned or cooked (approx. 1 can)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 1 1/2 cups cheddar cheese shredded


  • 8 large flour tortillas
  • 1 tablespoon olive oil
  • Guacamole
  • Pico de gallo
  • Sour cream
  • Fresh cilantro


Cook the Chicken

  • Add all ingredients for boiled chicken to a large pot. Fill with water so it's 2 inches above the chicken. Turn to high and bring to a boil. Boil for 20 minutes.
Prepare Flauta Filling
  • Meanwhile, measure out 1.5 cups of black beans, add to a small bowl. Lightly mash with a fork or potato masher.
  • If using canned, quickly rinse. Drain as much water as you can before adding to a bowl.
  • Once the chicken is done, pre-heat oven to 400 degrees and set a baking sheet aside.
  • In a medium sized bowl, add cooked chicken and shred. Add the shredded spinach, beans, cheese, cumin, salt, and a pinch of cayenne and mix. Add about 1/2 cup of filling to the lower half of a tortilla and spread it out in an even layer, covering most of the bottom half.

Roll Flautas

  • Fold up the bottom of the tortilla about 2 inches, then tightly roll into a long thin flute-like shaped flauta.
  • Place rolled flautas seam side down on the baking sheet. Add 1 tablespoon of oil to a small bowl and use a pastry brush to brush the top with a thin layer of oil.
  • Add to center rack in the oven and bake for 20-25 minutes, until the ends are lightly browned.
  • Serve with pico de gallo, guacamole, sour cream, and fresh cilantro and enjoy!

This recipe was adapted from Served from Scratch

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