Okay I know that whole “lets bake this usually-fried-item in the oven and pretend it tastes as good as the original” game.
I don’t like that game. I have played it before. And I don’t like it.
So you should trust me when I tell you about HOW GOOOODDD these baked flautas are!
I was very surprised how crispy turned out just from the good ol’ oven.
You know the kind of food where you know it’s in the fridge and you keep thinking about it throughout the day and you are excited to get home and heat it up for a pre-dinner snack?
No? Am I the only one that loves food that much?
Okay. But if you are like me…theeeeeeeese. Make them!
So I will list for you lovely people the glorious-ness that are these baked flautas:
- The filling is lightened up with Chobani Greek yogurt to cut the cream cheese. Chobani is definitely my favorite Greek yogurt to use. Byyyy far. I like the taste of it better than the others, and I find that Greek yogurt can have a grainy texture sometimes after sitting in the fridge for a few days. But Chobani doesn’t!
- They have a delicious, creamy, cheesy filling that is packed with chicken, corn, green onions, Mexican cheese, Greek yogurt, and cream cheese. And it gets all melty and delicious in the oven. YUM!!
- They are BAKED! Do you see the golden brown crispy delicious-ness in these pictures? Do you?? Oven, people. Ooooven. Oh yeah.
- They are just over 150 calories per flauta! Woop woop – score.
So…yeah. I love them. And they are delicious as left overs! I just microwaved mine to heat them up, so they weren’t crispy at all that way (but still oh-so-very-very-very-very yummy), but I’m sure you could pop them in the oven and crisp them back up!
So a note about the filling amount. The recipe calls for 1-2 tablespoons of filling (heaping). I used two heaaaaping tablespoons and a pretty good amount of the filling oozed out of the flautas while baking. This wasn’t a problem for us because when you pick the flautas up with your tongs, they separate from the oozed filling and lift right up. Aaaand then you can scoop up the filling and eat it as an appetizer…highly recommended :).
I hope you all have the best week EVER!! It will be better if it is filled with lots and lots of flautas :).
* For more delicious and healthy Chobani recipes, click here!*Print
Baked Greek Yogurt Chicken Flautas
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 11-15 flautas 1x
- 1 cup rotisserie chicken, shredded
- 1/2 cup corn (fresh or frozen)
- 1/2 cup shredded Mexican cheese
- 1/3 cup Chobani Greek Yogurt
- 1/3 cup reduced fat cream cheese
- 3 green onions, thinly sliced
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1–2 pinches cayenne pepper
- 11–15 6 inch soft taco sized flour tortillas (maybe more if you use 1 tablespoon of filling vs. 2)
- Olive oil spray for coating the flautas
- Preheat your oven to 450 degrees
- Mix all the ingredients (except the tortillas) in a medium bowl until everything is combined
- Season to taste with salt and pepper
- Lay out your tortillas, and spoon 1-2 heaping tablespoons of filling into each one (some of the filling will probably ooze out while baking)
- Roll up your tortillas tightly and place seam side down on a baking sheet that you have liberally sprayed with olive oil
- Spray olive oil all over the flautas – top, sides, everywhere. Make sure you spray enough to moisten the tortillas or they will not brown evenly!!
- Sprinkle a little salt over the top of the tortillas
- Bake the flautas in the oven for about 15 minutes, or until the tortillas are golden brown on all sides
- Optional garnishes: extra Greek yogurt, extra sliced green onions, a sprinkle of paprika
*Nutrition information is for a serving size of 2 flautas*
Want more recipes that use Greek yogurt? Check these out!