(Creamy Chicken Jalapeño Flautas are inspired by a trip I took to Mission Taco, so if you’re in St. Louis or Kansas City go check it out!)
Step by Step Instructions:
These Creamy Chicken Jalapeño Flautas have a few steps but they’re fast, easy, and totally worth it, so here’s what you’ll need: 2 Chicken Breasts poached and shredded (I did mine the night before using the method in this recipe), 1 recipe of Mexican Crema (I used this recipe and stopped before adding the lime and instead divided the recipe into 2 containers), BBQ Sauce, Garlic Powder, Ground Cumin, 1/2 cup Frozen Corn, 1 large Shallot, Tortilla Land uncooked flour Tortillas, 1 Lime, Salt & Pepper, Kite Hill Jalapeño Cream Cheese (this is to make it dairy free), Goat Cheese (optional and I didn’t end up using it), and Fresh Cilantro (not pictured and optional).
The day/night before I saved a bit of time by making the crema and cooking/shredding the chicken, so I highly recommend that. Then you have a tiny amount of prep work such as finely chopping one large shallot for the Creamy Chicken Jalapeño Flautas.
For one container of crema, a lime is used for a bright sauce.
Start by zesting half a lime and adding it to the crema, and then zest the rest of the lime and set it aside for garnishing.
Then juice half of the lime into the crema.
I found a chopstick super helpful to combine the lime and juice into the crema, so stir away!
Now it’s onto the second container of crema, and add about a tablespoon of Sriracha to it.
Use a spatula or chopstick to incorporate the sriracha into the crema, and taste to see if it’s spicy enough for you.
Heat a skillet over medium low heat and then spray with a little avocado oil (or oil of choice. Then add the corn and shallots to the pan and cook until the shallots turn translucent stirring regularly so they don’t burn.
Then add a nice pinch of salt, plenty of ground pepper, and a teaspoon each of cumin and garlic powder. Stir until the veggies are well coated, and feel free to adjust the seasoning as you go if you want more.
Then add the shredded chicken to the pan, and these Creamy Chicken Jalapeño Flautas are starting to come together.
Heat the chicken through, so the mixture is well combined and there is enough seasoning throughout.
Now transfer the mixture to a bowl and let it cool for 1-2 minutes.
Now add the jalapeño cream cheese (about 2 ounces to start) to the chicken.
Then add 2-3 tablespoons of the lime crema to the mixture, and the amounts will really depend on how much shredded chicken you have.
Stir really well so that everything is well coated and creamy for your Creamy Chicken Jalapeño Flautas. Feel free to add more cream cheese and crema, so you have a creamy filling.
Now spoon about 1/4 cup of filling along the center of the tortilla.
Tightly roll the tortilla, so that you don’t have pockets of air.
The beauty of the uncooked tortillas I used for these Creamy Chicken Jalapeño Flautas is that they can cook and brown at the same time in the pan for a healthy, no oil method. So heat a pan over medium heat and place the flat seam-side down to begin and let it cook until it’s brown and rate until all sides are brown. Note that the first flauta will take longer as the pan heats up, so keep an eye on it as it may take up to 2 minutes to brown on the first side. Repeat for all flautas, and I made mine to order, so I can attest the leftovers work really well!
Let the Creamy Chicken Jalapeño Flautas rest for a minute on a cutting board and then use a serrated knife to cut in half on a diagonal, so you see lots of filling. Then serve with the 2 cremas, BBQ sauce, cilantro, and lime zest to garnish, so all the flavors are bright. You can add goat cheese if you’d like, but I wanted to keep mine dairy free, so I omitted the goat cheese. I can’t wait for you to try this recipe and see how addictive they are, so happy cooking!
Creamy Chicken Jalapeño Flautas
Yield 6 flautas
Holy healthy cooking - I'm obsessed with these flautas and I bet you will be too! They're dairy free, simple to make, and jam packed with flavor!
- 2 Chicken Breasts, cooked & shredded (I used the method in this recipe)
- Avocado Oil (Or oil of choice)
- 1 Large Shallot, diced
- 1/2 cup of Frozen Corn
- Salt & Pepper, to taste
- 1 t. Garlic Powder
- 1 t. Cumin
- Recipe of Crema (Use this recipe stopping before adding the lime)
- Juice and Zest of Half a Lemon
- 1 T. Sriracha
- 2 oz. Kite Hill Jalapeño Cream Cheese
- 6 Tortilla Land Flour Tortillas
Garnishes & Sauces:
- Barbecue Sauce of choice
- Sriracha Crema
- Lime Crema
- Cilantro, optional
- Goat Cheese, optional
Prep in advance: Go ahead and get your chicken poached and shredded and also the cashew cream made in advance, so you save time. A note on the cashew cream is that I used the Mexican Lime Crema recipe here, and stopped before adding the lime. Then I divided it into 2 containers.
Chopping: Begin by finely dicing the shallot and setting it to the side, so it’s ready for you.
Two Cremas: Then move onto the cremas. In the first container add the zest and juice of half a lemon, and then stir until it’s well combined. (Note that I zested the whole lime and used more zest for garnish.) Then in the second container add about a tablespoon of Sriracha and combine.
Cooking Filling: Spray a skillet over medium low heat with cooking oil (I used spray avocado oil), then add the shallots and 1/2 cup of corn to the pan and cook stirring regularly until the shallots are translucent. Then add salt & pepper along with 1 teaspoon each of cumin and garlic powder and stir. Finally add the chicken and combine to heat the chicken through, and add more seasonings if you’d like.
Assembling Filling: Transfer the chicken mixture to a bowl and let it cool for 2 minutes. Then add about 2 ounces of Kite Hill jalapeño cream cheese along with 2-3 tablespoons of the lime crema. Stir it really well and add more cream cheese and crema if it’s not very creamy.
Assembling Flautas: Lay the tortilla flat and spoon about 1/4 cup of the filling along the center of the tortilla. Then carefully roll it tightly. You can make these to order or cook them all at once, so repeat and make as many flautas as you’d like. (Note that I’m using these amazing uncooked flour tortillas, but if you use regular ones then you’ll want to spray them with a little cooking spray so they crisp up a bit when cooking.)
Cooking Flautas: For the raw tortillas, heat a pan over medium heat with NO oil. Then cook the tortilla on all sides so they are brown and crisp up. The first flauta will take the longest as the pan heats and may be about 30-90 seconds per side. You’ll want to keep an eye on them as they cook, so they don’t burn and brown just right.
Serving: Cut the finished flautas on a diagonal and serve with the 2 cremas along with your favorite BBQ sauce, fresh cilantro, and lime zest for garnish. Enjoy!
Quick Tip #1: Save time by poaching your chicken and shredding it in advance. And whip up the cremas in advance too, if you want. You can even mix in the lime and sriracha to the 2 containers of crema to save time.
Quick Tip #2: The Tortilla Land tortillas aren't in every store, so search their store finder to find them near you. I love working with this fresh ingredient, but regular flour tortillas are fine in a pinch. You'll just want to be sure to spray them with a little cooking spray when cooking them in the pan so they brown and crisp up on the outside.
Quick Tip #3: The Kite Hill cream cheese style spread is kinda life changing, so definitely find it if you can. Otherwise jazz up dairy free (or regular) cream cheese with some jalapeños you've sautéed to bring the heat.
Quick Tip #4: Leftovers heat up really well, so don't be afraid to double the recipe or just make what you want at the time if you're serving one. It's also great portion control that way, so you're welcome!
Courses Main Meal
Serving Size 2 flautas
Amount Per Serving
% Daily Value
Total Fat 15 g
Unsaturated Fat 7 g
Cholesterol 11 mg
Sodium 625 mg
Total Carbohydrates 58 g
Dietary Fiber 3 g
Sugars 2 g
Protein 26 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.