Aly’s 15th birthday flautas…YUM-O!

As I mentioned in this previous post, yesterday was my Sweet Dolly’s 15th birthday!  And as she does every year, she got to once again choose the menu for her family dinner. She typically chooses her “favorite” chicken and rice meal (which I’ll make again one day and post for you), but this year she thought outside the box and created the perfect meal plan!! Chicken Flautas, spanish rice, ranch style pinto beans with jalapenos and these brownies for dessert!

And this meal sure shined as bright as she did! It’s a simple, delicious recipe and the best part is the flautas can be made ahead, frozen and saved for later. The amount of flautas this recipe makes varies with the size of flour tortilla you use, and the amount of filling you place in each tortilla.



  • 3 boneless-skinless chicken breasts, shredded (you could also use a pre-made rotisserie chicken)
  • 4 0z. cream cheese (or half of a block of cream cheese), softened
  • 1/2 cup green salsa (I LOVE this Trader Joe’s Green Salsa Verde!)
  • 1 TBSP fresh lemon or lime juice
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 a bunch of cilantro
  • 1/2 cup of green onions, chopped
  • 1 cup sharp cheddar cheese
  • 1/2  of a 7 oz can of fire roasted green chiles (or more if you’d like!)
  • package flour tortillas (I’ve tried a few brands, but the Trader Joe’s Truly Handmade Flour Tortillas (below) have been the absolute BEST!!)



Preheat oven to 425 degrees.

Place cream cheese in a microwave safe bowl and heat on high for 15-20 seconds (or until soft enough to mix).

To the cream cheese, add chili powder, cumin, onion powder, and garlic powder and mix until all of the spices are combined.

Next, add green salsa, shredded cheese, lemon (or lime) juice, green onions, chopped cilantro, shredded chicken and green chiles. Mix until evenly coated.

Add a few tablespoons (or really however much chicken filling you’d prefer) to each flour tortilla, leaving about an inch of room on both ends because the filling will leak out the ends. Roll the tortillas. From here you can either bake them, or line them in a ziploc bag and freeze them!!

If making them immediately, line a cookie sheet with parchment paper. Place the flautas in a single layer, not touching each other, and lightly brush them with olive oil. Lightly sprinkle each flauta with sea salt.

Bake at 425 for 12-20 minutes (or until they crisp up and the ends start to turn a light golden brown).


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