Creamy Chicken Flautas

Crispy flour tortillas stuffed with a zesty and creamy chicken filling.


  • 2 cooked chicken breasts, finely diced or shredded
  • 2 Tbsp butter
  • 1/2 onion, finely diced
  • 1 tsp minced garlic
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 1/2 cup shredded cheese, I used Monterey Jack
  • 10 flour tortillas, 6 inch size
  • 1/4 cup butter, melted


  1. Preheat oven to 400 degrees
  2. In a medium skillet, melt 2 Tbsp butter and add onions and garlic. Cook on medium high until unions are translucent. About 3 minutes.
  3. Add in cooked chicken, salsa, and sour cream. Cook for 3 minutes and then remove from heat.
  4. Stir in 1 cup of the shredded cheese, and set the extra cheese aside.
  5. To prepare a glass baking dish, 9X13 or 7X11 will work fine, brush melted butter along the bottom and sides of the pan.
  6. Lay out a tortilla and top with 3 Tbsp chicken filing and sprinkle with extra cheese. Roll up and lay in the prepared baking dish. Repeat until pan is filled with flautas.
  7. Brush tops of flautas with melted butter. Bake for 18 minutes until golden brown on top.
  8. Serve with guacamole!