The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Cheesy Chicken Flautas


My children are getting older, which means I am getting older. What does this all mean for me? I am tired! I have less energy, less patience and some days just ready to lie down on the couch and veg out.  I’m sure other mothers can relate, with all the running around, chores, work and everything we do; we get just plain tired. For this Mother’s Day I decided to pass my Foodie Diva ways to my kids and the men in my life. It was time for someone else to do the cooking.  On the Thursday before Mother’s Day, my son agreed to cook.  He is a major fan of tacos and burritos but only if they are made with flour tortillas.  We decided to make some rolled tacos aka Flautas which we have made before but this time we were going to write down our recipe.  I wrote while he hooked things up.  Feel free to fry these if you like but oven baking is less messy. Here is my little man’s Cheesy Chicken Flautas. Please try, enjoy and Cheers!


4 cups Shredded Chicken
20 Small Soft Flour Tortillas
¾ cup Corn – Canned
¾ cup Black Beans – Canned
4 oz. can Roasted Green Chilies
7 oz. can Salsa (such as Herdez or La Costena)
4 oz. Cream Cheese- soften
2 cups Shredded Taco Blend Cheese
½ cup Diced Green Onions
½ cup Minced Cilantro Leaves
1 tsp. Cumin Powder
1 tsp. Chili Powder
1 tsp. Onion Powder
½ tsp. Salt
½ tsp. Pepper
Olive Oil or Pam Spray



Preheat the oven to 425 degrees. Place all ingredients minus the flour tortillas and the oil in a large bowl and mix thoroughly. Lightly cover a large baking sheet with drizzled olive oil or pam spray. Fill tortillas one by one with the chicken mixture and roll.  Place each Flaunta on the baking pan (1/2 inch apart).  Once the pan is full; place in the oven for 20 minutes until lightly brown.  Serve with sales, cream cheese or guacamole; whatever you desire.

Tags: Chicken, Tacos

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