Baked Street Corn Chicken Flautas
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 on the inside!
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 9x13 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
You may also like this Mexican Street Corn Pasta Salad
- 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.
Calories: 256kcal, Carbohydrates: 10g, Protein: 15g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 53mg, Sodium: 351mg, Potassium: 286mg, Fiber: 1g, Sugar: 1g, Vitamin A: 692IU, Vitamin C: 18mg, Calcium: 332mg, Iron: 1mg
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