My cookbook is here! 
These baked street corn chicken flautas are going to be your new favorite Mexican-style dinner. Very easy to make, crispy on the outside and creamy delicious on the inside!
These baked street corn chicken flautas offer a clever, nutrient dense twist on a classic favorite. We use shredded chicken breasts as the lean protein base and bake them to a golden finish. We achieved that coveted “crispy on the outside, creamy on the inside” texture without the need for deep frying.
The filling is a vibrant medley of sweet corn, red bell pepper and fresh scallions, providing a satisfying crunch and a boost of color in every bite.
The heart of this dish lies in its decadent, Mexican inspired cream sauce. A silky blend of sour cream, mayo, and fresh lime juice coats the chicken, while a generous helping of cilantro and Mexican blend cheeses and salty, crumbled cotija add layers of complex flavor.
Designed for efficiency and health conscious eating, this recipe is both low carb friendly and remarkably easy to assemble. It streamlines the cooking process by using simple techniques to deliver bold, gourmet results in a fraction of the time.
If you like this recipe, you will also love my Mexican Street Corn Salad or my Mexican Street Corn Chicken Bake.
If you’re serving this to company, I like to reserve some of the sauteed corn mixture to top the plates with. Its not necessary but it does look pretty!
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Baked Street Corn Chicken Flautas
Ingredients
- 2 boneless + skinless chicken breasts, cooked + shredded
- 1 tbs olive oil
- 1 small red bell pepper, fine chop
- 1 cup (165 g) frozen corn, thawed
- 4 scallions, diced + divided
- salt + 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
- 1½ cup (170 g) Mexican blend cheese, divided
- 1/2 tsp each salt, garlic powder, onion powder, paprika + chili powder
- 1/4 tsp ground cumin
- 1/2 large lime, juiced
- 2 tbs fresh cilantro, chopped
- 7 (6 inch) flour tortillas
Toppings:
Instructions
- Preheat oven to 400℉. Spray a 9×13 inch baking dish with olive oil or grease with butter.
- Heat the olive oil in a 12 inch skillet over medium-high heat and sauté the peppers for 2 minutes. Stir in the white parts of the scallions only, for 30 seconds, stir in the corn for 2 minutes and season with salt and pepper to taste.
- Transfer to a large bowl, add in the chicken, sour cream, mayo, cotija, 1 cup of the Mexican blend shredded cheese, lime juice, salt, garlic powder, onion powder, paprika, chili powder, cumin, cilantro and mix together until combined.
- Add about 1/3 cup of the chicken mixture to one side of the tortilla. Tightly roll it up and place it in the baking dish, seam side down. Repeat with the remaining tortillas. Lightly brush the tops with olive oil. Sprinkle with the remaining 1/2 cup of cheese. Bake for 20-25 minutes or until golden brown on top. I had to turn on the broiler for a few minutes to crisp and brown them.
- Serve with guacamole, sour cream or salsa for dipping. Garnish with chopped cilantro and cotija cheese.
Notes
- For this recipe I used my Baked Chicken Recipe.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- These also freeze very well. Complete all the steps up until you pop it in the oven. Do not bake. Freeze, thaw and bake as per instructions.
- You can use any shredded cheese you prefer.