This baked chicken flautas recipe has a bit of heat from the jalapeño but the honey glaze balances things out nicely; when paired with crumbly cacique cheese and the chunky guacamole this dish is pretty much my version of heaven. This great, filling meal takes a bit longer to cook, but the results are well worth the effort.
Who doesn’t want to eat bread filled with delicious chicken and cheese and then dip it into guacamole? My mouth is salivating just thinking about eating these!
For The Flautas
- Chicken breasts without skin
- Canned chipotle peppers
- Jalapeños (deseeded and optional)
- Crushed pineapple
- Garlic cloves
- Chicken broth
For The Glaze
For The Pico De Gallo
- Garlic cloves
- White onion
Try substituting the pico de gallo for a salsa verde
- Refried beans
- Mozzarella cheese
- Corn tortillas
- Cacique cheese
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How To Make Chicken Flautas
Adding all the fillings to the slow cooker and waiting for it to finish means much of the process is hands-off…until the chicken is done. Once you reach that stage it’s just a matter of removing the chicken, shredding it, and adding the honey-jalapeno glaze. Then you put the flautas together, brushing them with a touch of grapeseed oil or olive oil, and placing under the broiler for a few minutes to get nice and brown.
Then whip up the pico de gallo and guacamole and you’ve got yourself a seriously impressive dish that really didn’t require a ton of effort in spite of the longer cooking time.
And that’s an important factor when considering this dish–if you are in a hurry you might be tempted to skip the pico or the guacamole, but you should DEFINITELY reconsider! These extras make this dish incredible.
Chicken Flautas Variations
Rolling your flautas tightly helps them stay together. But some of these might be stubborn, and if the visual aesthetics are important in your presentation (and you’re not feeding a bunch of really hungry people who don’t care how it looks) you can keep the flautas from opening by using toothpicks. It’s helpful to put the toothpicks in the same place for all flautas, making them easy to find and remove.
Making this dish vegetarian-friendly is a lot easier than it used to be, thanks to the wider availability of plant-based chicken strips and other options. If you want to substitute the chicken in this recipe for plant-based alternatives, it may be best to get a chicken alternative that comes already shredded or in strips that you can shred yourself.
As with any vegan or vegetarian alternative, it’s smart to experiment with the replacement ingredients prior to having to serve the dish to a group–you’ll want to know in advance how it’s going to turn out!
And finally, at the bottom of the instructions below you’ll find a simple guacamole recipe using ingredients in the To Serve category. To keep your avocados and guacamole from turning brown, give them both a good spray of lime juice to coat the surface of the avocados or dip. This will delay “browning” significantly.
Difference Between Flautas and Taquitos
Some want to know what makes this recipe “flautas” and not “taquitos”. Some feel the roundness of the flauta is what sets it apart from taquitos, which may simply be folded, not rolled.
Another distinction some make; flautas are made with flour tortillas where taquitos may use the corn variety instead. Our flauta recipe uses corn tortillas because the texture is better than with flour, but feel free to experiment with either variety.
These guys keep incredibly well in the fridge! And while they are pretty good chilled, once warm they are like an explosion of flavor in your mouth.
Try these Mexican dishes next or serve them all at your next fiesta!
- 3 chicken breasts (without skin)
- 2 canned chipotle peppers
- 2 jalapeños (deseeded)
- 2 tbs. crushed pineapple
- 2 garlic cloves, minced
- 2 tsp. salt
- ¼ cup chicken broth
- ½ cup honey
- ½ jalapeño chopped
Pico De Gallo
- 3 tomatoes
- 3 garlic cloves
- the juice of two limes
- ½ white onion
- ½ head of cilantro
- 1 tsp. salt
- 1 can refried beans
- 2 cups mozzarella cheese (shredded)
- 2 avocados
- 1 package corn tortillas (you will need about 10-12 tortillas)
- Cacique cheese
- 2 limes
- 1 head lettuce
- In a slow cooker, add all of the ingredients for the chicken and cook on low for about 3-4 hours.
- Once the chicken is cooked through and tender, remove from the excess broth and place on a parchment lined baking sheet.
- Pre-heat the oven to Broil (I used the Low setting)
- Using two forks, shred the chicken.
- Once finished, pour the honey on top of the chicken along with the jalapeño and toss together until well combined.
- Place in the oven to cook for about 5-6 minutes or until the honey thickens and the chicken begins to turn golden brown. Remove from the oven and set aside.
- To form the flautas, place a few of the tortillas in a damp paper towel and heat in the microwave for 30 seconds.
- Remove from the microwave and cover with towel to keep warm.
- Take one tortilla out at a time and spread thinly with the refried beans, then add about 2 tbs. of the shredded chicken and another tbs. of the shredded cheese.
- Roll into a tube and place on another baking sheet with the fold-side down.
- Repeat with the remaining tortillas.
- Once finished, coat with a drizzle of olive oil (I used a basting brush) and place in the oven on broil and cook until the outsides have turned a golden brown.
- To make the pico de gallo, simply add the ingredients to a food processor (I like to help things along by quartering the tomatoes, mincing the garlic and halving the onion). And pulse together about 6-8 times (should still be chunky in texture).
- To make the guacamole, simply mash the avocado (after removing the flesh, of course) and add a few tbs. of the pico de gallo. Mix together and finish with a dash of salt and a squeeze of lime.
- To serve, top with chopped lettuce, and cacique cheese