Crispy Baked Chicken Flautas with Spinach (No Frying)
Sneak Preview: Crispy baked chicken flautas (aka taquitos) made with rotisserie chicken and spinach. No frying—ready in about 30 minutes.
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Whenever a half-bag of spinach starts looking tired in my fridge, these baked flautas save the day. Add a little rotisserie chicken and cheese, roll it in flour tortillas, and dinner is handled—no frying, no fuss, and just enough crunch to make everybody happy.
Ingredients & Substitutions
• FLOUR TORTILLAS: Uncooked tortillas (TortillaLand) or thin store-bought; corn tortillas work for gluten-free.
• ROTISSERIE CHICKEN: Shredded leftover chicken, turkey, roast beef, or even deli meat.
• CHEESE: Pepper Jack for spice; Monterey Jack or Cheddar for milder flavor.
• SPINACH: Fresh wilted or frozen (thawed and squeezed dry); substitute sautéed peppers, onions, or black beans.
• OIL SPRAY: Olive or coconut oil for crisp baking.
Step-by-Step: Making Flautas with Chicken and Spinach
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Crispy Baked Chicken Flautas with Spinach (No Frying)
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). Note: If the tortillas start to break when rolling, wrap six tortillas in wet paper towels and microwave on HIGH for 30 seconds.
- 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!
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Serving Suggestions
- Serve with fresh guacamole or salsa for a quick Tex-Mex supper.
- Add a simple green salad for company.
- Pack leftovers in lunchboxes with fruit and yogurt.
Variations
- Try breakfast versions with eggs and sausage.
- Make vegetarian options with beans and veggies.
FAQ
What’s the difference between flautas and taquitos?
Flautas are usually made with flour tortillas, while taquitos use corn—but the fillings are similar.
Final Thoughts
Leftover spinach? Try it in my Savory Spinach Parmesan Bread
Have extra rotisserie chicken? It’s also wonderful in my Chicken Tortilla Soup.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
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….
Hi Margaret,
Yes. Use your favorite tortillas–low carb or otherwise. Doesn’t matter.
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
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.
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.
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. ?
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.
How do people survive without $5 Costco chickens? 🙂
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. 🙂