Baked Street Corn Chicken Flautas Recipe
These Baked Street Corn Chicken Flautas are a delicious twist on the classic flauta, combining tender shredded chicken with a flavorful street corn-inspired filling. The filling features sautéed red bell peppers, corn, creamy sour cream and mayo, tangy cotija cheese, and a blend of Mexican spices. Wrapped in soft flour tortillas and baked until golden and crispy, these flautas make a perfect appetizer or main dish served with guacamole or sour cream for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 7 flautas 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 small red bell pepper, finely chopped
- 1 cup (165 g) frozen corn, thawed
- 4 scallions, diced and divided (white parts and green parts separated)
- Salt and pepper, to taste
- 1/2 cup (115 g) sour cream
- 1/4 cup (55 g) kewpie mayo
- 1/4 cup (35 g) cotija cheese, crumbled
- 1 1/2 cup (170 g) Mexican blend cheese, shredded and divided
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 large lime, juiced
- 2 tbsp fresh cilantro, chopped
Other
- 7 (6 inch) flour tortillas
- Olive oil spray or butter for greasing the baking dish
- Guacamole, for serving
- Sour cream or salsa, for serving (optional)
- Additional chopped cilantro and cotija cheese for garnish
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with olive oil spray or butter to prevent sticking.
- Sauté the vegetables. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the finely chopped red bell pepper and sauté for 2 minutes. Add the white parts of the scallions and cook for an additional 30 seconds. Stir in the thawed corn and sauté for 2 more minutes. Season with salt and pepper to taste. Remove from heat.
- Prepare the filling mixture. Transfer the sautéed vegetables to a large mixing bowl. Add the shredded cooked chicken, sour cream, kewpie mayo, crumbled cotija cheese, 1 cup of the Mexican blend shredded cheese, lime juice, salt, garlic powder, onion powder, paprika, chili powder, ground cumin, and chopped cilantro. Mix everything thoroughly until well combined.
- Assemble the flautas. Lay one flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto one side of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
- Prepare for baking. Lightly brush the tops of the rolled flautas with olive oil to help them crisp up during baking. Sprinkle the remaining 1/2 cup of shredded Mexican blend cheese evenly over the top of the flautas.
- Bake the flautas. Place the baking dish in the preheated oven and bake for 20 to 25 minutes or until the flautas are golden brown and heated through. If desired, turn on the broiler for a few minutes at the end of baking to brown and crisp the tops further—watch carefully to avoid burning.
- Serve. Remove the flautas from the oven and garnish with additional chopped cilantro and crumbled cotija cheese. Serve warm with guacamole, sour cream, or salsa on the side for dipping.
Notes
- You can cook the chicken ahead of time using your preferred method: boiling, baking, or rotisserie chicken works well.
- Using kewpie mayo adds a mild umami flavor, but you can substitute with regular mayo if unavailable.
- Flour tortillas work best for rolling and baking; for a gluten-free option, try corn tortillas but be gentle when rolling.
- If you prefer extra crispiness, briefly broil the flautas at the end of baking but be sure to watch them closely.
- Leftover flautas can be refrigerated and reheated in the oven to maintain crispiness.
Keywords: baked flautas, chicken flautas, street corn chicken, Mexican flautas, baked tortilla rolls, chicken appetizers, street corn recipe
