Instructions
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1Preheat oven to 425 degrees and lightly grease both a baking dish and baking pan.
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2With a large knife, butterfly the chicken breast. Season it with your favorite spices (I use a little cumin, salt, pepper, and chipotle powder). Place the breast in a baking dish and bake for 15 minutes. Remove when chicken is cooked all the way through. Using a fork or a knife, shred or thinly slice the chicken breast.
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3Heat up the oil in a large sauté pan over medium heat. Add in the onion and cook until it begins to brown, about 5 minutes. Add the chipotle powder, cumin, salt, and garlic and cook for another 30 seconds. Remove from heat.
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4In a large bowl, combine the beans, Roasted Hatch Green Chile, and lime juice. Using a potato masher or a spoon, mash the ingredients together until a paste forms. (It’s okay if there are still some whole beans.) Fold in the sautéed onions, shredded chicken breast, and corn.
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5Using a griddle, your oven, or the microwave, warm up the tortillas. Spread two heaping tablespoons in a line toward the left side of one of the tortillas from top to bottom. Roll the tortilla tightly from left to right. Place the flauta seam side down on the baking sheet about 1-2 inches apart. Keep going until you run out of tortillas or filling.
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6Lightly coat them all with cooking spray and bake for 10 minutes, until the bottoms are golden. Turn the flautas over and bake until both sides are golden and crispy, another 5-7 minutes. Serve warm topped with lettuce, tomatoes, and Roasted Hatch Green Chile.
Crispy baked flautas stuffed with seasoned chicken, mashed pinto beans, sweet corn, and smoky Hatch Green Chile. These rolled tortillas bake up golden and crunchy without any frying—perfect for weeknight dinners or feeding a crowd with minimal mess and maximum flavor.
Flautas are one of those dishes that look impressive but are surprisingly simple to make—especially when you bake them instead of frying. These Hatch Green Chile Flautas are packed with shredded chicken, mashed pinto beans, sweet corn, and of course, plenty of smoky Roasted Hatch Green Chile. They bake up golden and crispy on the outside while staying tender and flavorful on the inside.
Our family has been growing Hatch chile in the fertile soils of the Hatch Valley for five generations, and we know that Green Chile has a way of elevating even the simplest ingredients. In these flautas, it adds moisture, depth, and that signature New Mexico flavor that makes every bite satisfying.
The filling comes together quickly: you season and bake a chicken breast, then shred it and fold it into a mixture of mashed pinto beans, sautéed onions with chipotle and cumin, lime juice, and corn. The beans act as a binder, holding everything together while adding creaminess and protein. Roll it all up in warm flour tortillas, line them up on a baking sheet seam-side down, give them a light spray of cooking oil, and let the oven work its magic.
The result? Flautas that are crispy on the outside, packed with flavor on the inside, and way less messy than the deep-fried version. Serve them topped with shredded lettuce, diced tomatoes, and extra Roasted Hatch Green Chile. Add sour cream, guacamole, or your favorite salsa on the side.
These are perfect for feeding a family, prepping ahead for the week, or bringing to a potluck where you want to show up with something that looks like you tried (but secretly didn't take that much effort). Make a batch, watch them disappear, and feel good about serving something that's both delicious and baked, not fried.
