If I’ve learned anything from my last year and a half of really cooking, its that the possibilities of shredded chicken truly are endless. Tacos, freezer burritos, baked taquitos, and enchiladas are just a couple of options. It can also be added to soups or be used for chicken salad. It’s versatile and I love it.
These flautas are another example, and while the name suggests Mexican Food, the filling does not. It’s Buffalonian. Buffaloan. Buffalosian. It’s from Buffalo.
*Update: I’ve just been informed by a Buffalonian that Buffalonian is the correct term for something from Buffalo, NY. Just in case you were wondering.
This recipe is a lot like my taquito recipe linked above, however when I made said taquitos for my brother, he informed me that if I’m using flour tortillas, the end product technically is called a flauta, not a taquito. So, these are flautas. Either way, they’re delicious.
I love a meal that is so simple, yet so delicious, and as long as you have frozen chicken breasts available, is always a possibility. We ate them as is, but they’d also be delicious with some carrot and/or celery sticks.
My poor excuse for food styling aside, this is becoming one of my favorite kitchen tricks. They’re delicious and definitely crowd pleasing, and could not be easier. You could cut down on time even more and buy a rotisserie chicken for shredding.
I’m a fan of anything I can eat with blue cheese so obviously buffalo flavored things are always welcome, and this version of the classic flavor was no exception. Easy, cheesy, a little spicy, and dip-able. They’re perfect!
Here’s the recipe:
Buffalo Chicken Baked Flautas
- 2 cups shredded chicken (from either a rotisserie chicken or 3 chicken breasts baked in a foil packet)
- 1 package (8 ounces) fat free cream cheese, softened
- 1/2 cup buffalo sauce (I used Frank’s Red Hot)–use less if you want it less spicy, although I found I wanted even more spice than this
- 1/4 cup blue cheese crumbles
- salt and pepper
- 12 burrito sized flour tortillas
- cooking spray
- Course salt for finishing
- Preheat oven to 425. Line a baking sheet with foil, set aside.
- In a large bowl, combine shredded chicken, softened cream cheese, buffalo sauce, and blue cheese crumbles and mix well to combine. Season with salt and pepper. Taste and adjust heat level or seasonings if necessary.
- Place about 1/4 cup of the filling onto a flour tortilla. Roll as tight as possible and place seam side down on the baking sheet. Repeat for remaining 12 tortillas. You may have some filling left over, which is fine. It would make a yummy sandwich!
- Spray the tops of the flautas with cooking spray and sprinkle course salt over the top. Bake for 15-20 minutes, until golden brown.
- Serve with blue cheese dip and carrot and celery sticks.