Name: Crispy Baked Flautas with Chicken and Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 flour tortillas (6 to 8-inches in diameter); 3 cups fresh spinach, chopped (4 ounces); 1½ cup rotisserie chicken, shredded (6 ounces); 1½ cups Monterrey Jack cheese or Pepper Jack, shredded (6 ounces); Olive oil or coconut oil spray

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Sneak Preview: Baked Chicken and Spinach Flautas are a simple, crispy delight made with flour tortillas, rotisserie chicken, fresh spinach, and cheese. Customize with your favorite toppings and condiments for a Tex-Mex-inspired meal the whole family will love!

chicken and spinache flautas with guacamole and salsa on the side

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Baked flautas are my go-to solution whenever I have a partial package of fresh spinach hanging out in my fridge. In addition to spinach, you’ll need some flour tortillas, leftover rotisserie chicken (which I freeze for occasions like this), and spicy cheese like Pepper Jack.

Four Reasons to Love This Recipe

Simple Ingredients: You only need four basics—tortillas, chicken, cheese, and spinach—but it’s easy to add more flavor!
Customizable: Adjust the spice level, swap proteins, or leave out spinach for picky eaters.
Quick Baking: Use a full-size oven, toaster oven, air-fryer, or grill for fast results.
Perfect for Small Batches: Ideal for couples or singles, and easy to scale up.

Ingredients and Substitutions

FLOUR TORTILLAS:
- Uncooked flour tortillas are my favorite–available dependably at Costco and other grocery stores.
- Or, try store-bought cooked flour tortillas–choose the thinnest ones you can find.
- Or, make the tortillas yourself. This is my favorite homemade tortilla recipe.
- For a gluten-free option, try corn tortillas (commonly used for taquitos).
CHICKEN:
- Shredded rotisserie chicken is my first choice.
- Ground beef, leftover roast beef, or turkey make great substitutes.
- Lunch meat will work as well.
CHEESE:
- Pepper Jack adds spice, but Monterey Jack or Cheddar work for a milder flavor.
- Want more heat? Add diced jalapeños or a pinch of cayenne.
SPINACH:
- Fresh spinach is the easiest
- Or, If using frozen spinach, thaw and squeeze out the excess water.
- Don’t like spinach? You can skip it or replace it with sautéed peppers, onions, or black beans.

📌Cook’s Tip: If you have leftover spinach, fresh spinach is great in this Spinach Bread with Parmesan or these Marvelous Cheesy Spinach and Mushroom Stuffed Shells.

Serving Suggestions

Pair flautas with condiments like fresh guacamole, salsa, sour cream, or ranch dressing for added flavor.
Serve flautas on a bed of lettuce with shredded cheese and your favorite condiments for a fresh and colorful presentation.
Struggle with picking the perfect avocado? Check out my tips for choosing ripe avocados to make guacamole frustration-free!

Freezing Flautas

Double-wrap cooled flautas.
Bake at 350°F to reheat.

Variations

Try breakfast versions with eggs and sausage.
Make vegetarian options with beans and veggies.

Step-by-Step: Making Baked Flautas with Chicken and Spinach

Prepare the ingredients

raw spinach in a bowl covered with cellophane. — **For fresh spinach:** Place a handful in a microwave-safe bowl, cover with a plate or plastic wrap, and microwave for 1 minute. Let it cool, then squeeze out as much water as possible.
**For frozen spinach:** Microwave just until thawed, then drain and squeeze out excess water before using.

using kitchen shears to cut spinach. — 📌Kitchen Tip: I use kitchen shears to snip the spinach into smaller pieces–makes it easier to eat the flautas.

shredding chicken by hand — Shred the chicken with two forks or your hands.

shredding Jack cheese — Shred the cheese.

warming tortillas — Wrap tortillas in damp paper towels. Or place the tortillas between two dinner plates or two paper plates. Warm the covered flour tortillas in the microwave for 30 seconds on HIGH.

Assembling Baked Flautas

cheese placed down the middle of a tortilla — Liberally sprinkle cheese across the tortilla in a horizontal line. Make sure you push the cheese to the edge.

Adding the spinach. — Add chicken (about 1/4 cup) over the top of the cheese, then spinach.

rolling the tortilla. — Roll the filled tortilla tightly, ensuring the ingredients inside are compact. Place them seam-side down onto a prepared cookie sheet.

If you want a crispy and flavorful crust, give the rolled tortillas a quick spritz of oil or a light spray of aerosol oil. (Coconut oil is especially nice.)

Baking Flautas

Cooked flautas — Bake in a preheated 450˚F oven for 8 minutes on one side. Flip over and bake an additional 5-8 minutes until the flautas are toasty golden brown. Slice the flautas in half for a fun snack.

FAQ About Flautas

What’s the difference between flautas and taquitos?
- Flautas are typically made with flour tortillas, while taquitos use corn.
Why are my tortillas breaking?
- Warm them first to make them pliable. Wrap six tortillas in wet paper towels and microwave on HIGH for 30 seconds.
How do I prevent sticking?
- Spray your pan lightly with oil or use parchment paper.

Parting Thoughts: If you love quick and versatile recipes like these baked flautas, consider making this Thick Chicken Tortilla Soup, soothing Leftover Rotisserie Chicken Soup, or this family favorite, Weeknight Potato Chip Casserole with Chicken and Cheese.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Crispy Baked Flautas with Chicken and Spinach

By Paula Rhodes

Crispy, cheesy, and packed with flavor, these baked flautas combine rotisserie chicken, fresh spinach, and Pepper Jack cheese in a golden tortilla. Perfect with salsa and guacamole!

5 from 2 votes

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Prep time: 15

Cook time: 15

Total time: 30

Ingredients

6 flour tortillas 6 to 8-inches in diameter
3 cups (113 g) fresh spinach, chopped 4 ounces
1½ cup (170 g) rotisserie chicken, shredded 6 ounces
1½ cups (170 g) Monterrey Jack cheese or Pepper Jack, shredded 6 ounces
Olive oil or coconut oil spray

Instructions

Preheat the oven to 450˚F (230˚C).
Prepare the tortillas: If using uncooked tortillas, cook 6 flour tortillasccording to the package directions. For larger, pre-cooked tortillas (over 6 inches), consider cutting them in half.
Wilt the spinach: Place 3 cups (113 g) fresh spinach, chopped into a hot skillet, and heat just until wilted. Or, microwave fresh spinach in a small covered bowl until the leaves wilt. Press out as much liquid as possible.
If using frozen spinach, defrost and press out as much liquid as you can.
Assemble the flautas: Distribute equal amounts of 1½ cup (170 g) rotisserie chicken, shredded, 1½ cups (170 g) Monterrey Jack cheese or Pepper Jack, shredded, and spinach down the center of each tortilla.
Roll the tortillas tightly and place them seam-side down on a lined baking sheet (use non-stick foil, parchment paper, or a silicone mat for easy cleanup).
Spray with oil: Lightly coat both sides of rolled tortillas with Olive oil or coconut oil spray.
Bake: Bake for 8 minutes, then carefully flip the flautas seam-side up.
Bake for another 5–8 minutes until golden brown and crispy.
Check seams: If the seams pop open after flipping, gently press them down before continuing to bake.
Enjoy your crispy flautas with your favorite dips and toppings!

Equipment

Non-Stick Frypan Set

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

5 from 2 votes (2 ratings without comment)

9 Comments

Margaret says:

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Can I use low carb tortillas? I have made your recipe with regular and it is delicious! Some of us need the low carb though….

1. Paula says:
  
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  Hi Margaret,
  Yes. Use your favorite tortillas–low carb or otherwise. Doesn’t matter.
  
Mary Lee Larman says:

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Love the recipe for Simple Baked Flautas with Chicken, however, there is a
problem with printing it. When I try to print it, it goes back to another page.
Thanks for all your hard work. Makes mine easier.
Mary

1. Paula says:
  
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  Hi Mary Lee,
  
  Good to hear that you like the recipe. I’m so glad you wrote. I got in touch with my amazing tech guy and he’s on the case. Thanks for letting me know.
  
Becky R. says:

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You are singing my song, Paula! I love quesadillas made with these ingredients, and I often use mushrooms, spinach and cheese alone. However, I have never considered freezing rotisserie chicken, so yet another great idea from you. I find one every time I log onto your site. So you have given me inspiration since I rarely think of this when I have that partial bag of fresh spinach. Thank you. I hope you and yours are well.

1. Paula says:
  
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  And now you are giving me inspiration. Why have I not thought of throwing some mushrooms in flautas before now? I love mushrooms and will be trying your idea very soon. I make lots of quesadillas, too, but flautas are more fun to eat. 🥳
  
Piper says:

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I know how I am cutting avocados going forward! Who knew? Plus, these flautas look terrific, I’m always looking for more ideas for those Costco roast chickens.

1. Paula says:
  
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  How do people survive without $5 Costco chickens? 🙂
  
Betty says:

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These look good! I’m always looking for new ideas for dinner that don’t require a lot of time or energy. 🙂 You are such a lucky Mimi! My grandbabies are both far away. I did have one for the whole summer though- I just sent him back to your neck of the woods. He calls us Mimi and Papa too. 🙂