Baked Greek Yogurt Chicken Flautas
- Author: Annie Chesson
- 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
