Chicken Flautas Supreme
with Chicken Thighs, Pico de Gallo & Smoky Red Pepper Crema
- Soy
- Wheat
- Milk
Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.
Ingredients
1 unit
Onion
10 ounce
Diced Chicken Thighs
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Tomato
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
Not included in your delivery
Salt
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (1⁄2 cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey* for beef.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping 1⁄4 cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While flautas bake, finely dice tomato. In a small bowl, combine tomato and minced onion. Season with salt. • Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the delicious flavors, though some found it tasty but not exceptional.
- Ease of prep: Quick and easy to put together, with crispy, flaky tortillas after baking.
- Suggestions: Consider adding a side salad or beans to make it a more complete meal.
- Portions: Some found the portion size too large, while others felt it wasn't as filling as typical meals.
- Texture: A few noted the chicken was a bit stringy; ensure it's cooked to tender perfection.
Reviews from our home cooks
So good and easy to make! Love the red pepper crema it definitely makes the dish!
Loved! Added a little mini sweet pepper to the meat. Also mixed the tomato/onion mix with avocado.. yum!
These were good. Easy to put together. Once they were baked, the tortillas were crispy and flakey. Would order again!
One of my favorite meals! Especially with chicken!! Super quick and easy!
This time I had chicken and they were very good. I enjoyed them. This will be a regular in my rotation.
This and all other recipes I've tried are made up of top quality ingredients.
An addition of a salad or beans would make it more of a meal
Chose the dark meat chicken, which was good, but there was barely enough for all six Flautas
We really liked the flavors, but found that the chicken was a little stringy and chewy.
Would be better with ground chicken or turkey vs chopped chicken
