Baked Chicken and Spinach Taquitos

4.55 from 35 votes

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The ultra-crispy chicken taquitos are baked instead of fried, so they have fewer calories AND are easier to make than traditional versions. This recipe is a crowd favorite and has been pinned over a million times!

Baked Chicken and Spinach Flautas // @HealthyDelish

You guys, these baked taquitos are so good. SO. GOOD.

They’re really well seasoned (not spicy at all, but definitely not bland either). And baking them at a high temperature leaves them nice and crispy without any greasiness.

I even managed to sneak some vegetables into them.

You should make them ASAP.

I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. They ended up not really needing the beans, but it was a nice touch to round out the meal.

Taquitos? Flautas? What are these things called?

Taquitos and Flautas are deep fried tortillas wrapped around savory fillings. Traditionally, taquitos are made with corn tortillas, while flautas are made with flour tortillas.

Since I used flour tortillas in this recipes, these are technically baked chicken flautas. However, the two works are often used interchangably and most people simply refer to both versions as taquitos.

Whatever you call them, they’re delicious!

Baked Chicken and Spinach Flautas // @HealthyDelish

The secrets to making healthier taquitos:

I use a few tricks to keeping these delicious flautas on the lighter side.

  • Bake instead of fry. Baking these taquitos uses less oil than frying, cutting both calories and fat. You can be them in a regular oven, like I did when I started making them, or in an air fryer.
  • Cut the tortillas in half. Cutting the tortillas in half before you roll the filling up helps cut way back on calories and carbs! You’ll never miss that other half. Be sure to watch the video to see my rolling technique.
  • Poach the chicken. You can make these flautas with chicken breasts or thighs. Whichever you use, poaching them will keep them extra juicy, for that perfect soft and creamy flauta filling.

What to serve with chicken taquitos:

I love serving these chicken taquitos with Mexican rice or refried beans. They’re also great served on the side of a steamy bowl of tortilla soup.

More baked taquito ideas:

If you love baked taquitos, be sure to also try my:

You’ll also love my collection of healthy Mexican food recipes.

Baked Chicken and Spinach Flautas // @HealthyDelish
Baked Chicken and Spinach Taquitos 1

Baked Chicken and Spinach Flautas

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos
4.55 from 35 votes
Print Pin Rate
Course: Healthy Weekend Recipes
Cuisine: Southwest
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 flautas
Calories: 227kcal
Author: Lauren Keating


  • 1 pound boneless skinless Chicken Thighs (about 4)
  • 2 cups Water
  • 16 ounces Light Beer or chicken broth
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon ground Cumin
  • 1 teaspoon Chili Powder
  • 1 Jalapeno Pepper minced
  • 3 cups Baby Spinach chopped
  • 5 9- inch Flour Tortillas
  • 6 ounces Queso Quesadilla or other melting cheese shredded
  • 1 teaspoon Olive Oil or cooking spray
  • Salsa for serving


  • Preheat the oven to 450*F.
  • Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  • Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  • Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  • Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Nutrition Facts
Baked Chicken and Spinach Flautas
Amount Per Serving (1 g)
Calories 227 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Cholesterol 72mg24%
Sodium 577mg25%
Carbohydrates 15g5%
Fiber 1g4%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.


By on March 8th, 2012

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

256 thoughts on “Baked Chicken and Spinach Taquitos”

  1. One of my fav to get at a local Mexican restaurant – now I will make myself! Thanks for the inspiration and the photos are lovely!

  2. Yum!!! This looks and sounds awesome! Love using spinach and a great way to use up extra rotisserie chicken! Great recipe ladies.

    • The recipe should be right at the end of the post – do you not see it there? Let me know if there’s a technical issue I need to sort out, but I see it fine on my end.

      • The text and images are there but the actual recipe with amounts and times and directions has disappeared, it’s just a blank space. Disappointing because I’ve made it a couple times and looooved it and this last time I had to go to another site to a similar recipe, not quite as good. Hope you can resolve the technical issue! : )

  3. Hi There
    I tried these with tortillas and they were great. I then tried them with spring roll wrappers and the lightness of the wrapper left them really crispy on the outside if you add a light egg wash. They felt much lighter when eating them. I just followed your instructions but was careful to ensure they came out a little earlier from the oven. I also used 2 wonton wrappers to make little empanadas using the same recipe. They turned out really well if you put an egg wash on them and are perfect for snacks or as a side to a meal.


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