These Baked Chicken Flautas topped with a tangy cilantro lime sauce and accompanied by Grapefruit Margaritas are perfect for Cinco de Mayo or anytime you want a fun, Mexican inspired meal!!
With Cinco de Mayo coming up next week, I thought I’d break out one of my favorite unpublished Mexican recipes to share. I’m a huge fan of Mexican food – last week I had it three days in a row!! One of those days was when I finally got to check out Antique Taco, this somewhat trendy little spot in my neighborhood. It’s a super casual place with some really unusual tacos and super tasty rosemary-infused margaritas. It’s been on my list of restaurants to try for quite a while! Speaking of margaritas, wait until you taste these grapefruit margaritas – they are super tangy and refreshing!!
Crispy flautas are one of my favorite Mexican dishes, however, I’m not a huge fan of fried food and I rarely make it at home, so this version is baked to a lovely crunch and then topped with my favorite Cilantro Lime Sauce.
I start this dish with my favorite base for Mexican food, this Spicy Mexican Chicken. The chicken is really easy to make and you can throw what leftover into quesadillas or even a salad.
For this dish, I mixed the chicken up with a bit of cream cheese and some chihuahua cheese to give it a great taste along with a creamy texture. Throw in a bit of dried cilantro and you’ve got the perfect flauta stuffing!
Once the chicken is mixed you’ll roll each flauta and place them on the baking sheet seam side down so they stay closed. A little spray of olive oil to help them crisp up and you are ready to bake. I turn on the boiler for a minute or so at the end to get them extra crispy. Just watch them closely when you do this so they don’t end up getting TOOO crispy!
While the flautas are baking you can mix up a margarita or two so everything is ready to go when the flautas come out of the oven!
THINGS YOU’LL NEED FOR THIS RECIPE
Olive Oil Mister – This is a super handy kitchen tool. I use it to spray oil on things that I want to crisp up when baking or even to just lightly dress a salad.
These crisp baked flautas are stuffed with a creamy chicken mixture and are perfect for Cinco de Mayo or anytime!
For the sauce:
- 3 oz plain greek yogurt
- 1/4 teaspoon minced jalapeno
- 1 teaspoon fresh lime juice
- pinch of sugar
- 1/4 cup cilantro leaves, chopped
For the flautas:
- 2 cups Spicy Mexican Chicken
- 1/2 cup light cream cheese
- 3/4 cup shredded Chihuahua cheese
- 1 tablespoon dried cilantro
- 8 taco size flour tortillas
- Olive oil spray
- Mix all of the ingredients for the sauce together in a small bowl. Refrigerate while you prepare the flautas
- Preheat oven to 425 degrees and line a jelly roll pan with parchment paper.
- Add the chicken to a medium skillet over medium heat. Add the cheeses and still until both cheeses are melted. Remove from heat and all the cilantro.
- Place a tortilla on a large plate or another work surface. Place a few spoonfuls of the chicken in the middle of the tortilla. Roll tightly and place on baking sheet, seam side down. Repeat with remaining chicken and tortillas.
- Lightly spray the rolled flautas with olive oil and bake for 10 minutes. After 10 minutes switch the oven to broil and broil for 1 minute (or less); keep an eye on the flautas to ensure they don’t burn.
- Remove from oven and top with Cilantro Lime Sauce. Serve immediately.
If you need to make the Spicy Mexican Chicken first, add 20 minutes to the cook time listed.
These tangy grapefruit margaritas are the perfect compliment to any Mexican dish!
- 3 oz fresh grapefruit juice
- 1 oz tequila (use your favorite)
- 1/2 oz triple sec
- 1/2 oz agave nectar
- squeeze of fresh lime juice
- mint leaves (for garnish)
- Fill a cocktail shaker with ice. Add grapefruit juice, tequila, triple sec, agave and lime juice. Shake to mix well. Pour into a glass filled with ice and garnish with mint leaves if desired.