Crispy Baked Chicken Flautas & “All Purpose” Crockpot Chicken Enchilada Filling

Are you looking for something simple, easy and Mexican for dinner?

This recipe for my “All Purpose” Crockpot Chicken Enchilada filling has to be one of the easiest recipes I’ve ever posted.  It is perfect for those on the go families who need something that doesn’t require much attention, and can cook low and slow all day. Since this crockpot chicken cooks for several hours I used a whole chicken that I quartered for 3 reasons.  1) Chicken on the bone holds up better to longer cooking time and the bones keep the chicken tender and juicy. 2) Bones = Flavor. 3) Buying a whole chicken is usually less expensive.

After the chicken has cooked all you have to do is shred it up and then it’s the perfect filling for all your families Tex-Mex favorites like tacos, burritos, tostadas, and of course enchiladas smothered in your favorite sauce. But one of my favorite things to make with this Crockpot Chicken Enchilada filling is Crispy Baked Chicken Flautas.


These baked chicken flautas are the perfect appetizer for all those BIG upcoming football games or a quick on the go family dinner that everyone will love.


All Purpose Crockpot Chicken Enchilada Filling 


1  Whole Chicken (cut in to 4 pieces, skin removed)

8-oz Cream Cheese

1 Package Homemade Gourmet Chicken Enchilada Soup Mix

1 Can Ro-Tel, drained

1 Small Onion, diced

1 Jalapeno, minced

1/2 Cup Water


Toss everything in the Crock-Pot and cook on low for 4-5 hours until the chicken is fork tender.  Then remove the chicken and allow it to cool slightly.  Remove the chicken from the bones and shredded the chicken with 2 forks.  Place the shredded chicken back in the crock pot for 10-15 more minutes.

Crispy Baked Chicken Flautas 


16 – Thin Soft Taco or Fajita Sized Flour Tortillas

1-1/2 Cups Shredded Cheddar Cheese

1/2 Chopped Cilantro

2 Tablespoons Melted Butter

Preheat the oven to 450 degrees.

Wrap the tortillas in paper towels and heat them in the microwave for 45 seconds.  Then sprinkle a little cheese and cilantro down the middle of the tortilla followed by 2 spoonfuls of the Crockpot Southwestern Chicken filling.  Then roll it up tightly and place the Flautas on a baking sheet seem side down.  After all the flautas are assembled lightly brush the tops and sides with the melted butter.  Bake at 450 for 12-15 minutes until golden brown.

Drizzle with a little Mexican Crema and sprinkle with a little cilantro.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

20 thoughts on “Crispy Baked Chicken Flautas & “All Purpose” Crockpot Chicken Enchilada Filling

      1. Thanks Danielle,
        Writing a cookbook would be a dream.
        I love cooking and experimenting in the kitchen, but I’ve always worried if the pressure of writing a book would ruin the fun. Who knows… Maybe someday 🙂


  1. Hi Mel– These do look scrumptious– we are big Mexican food fans, like you. And love the idea of the chicken filling to used for all kinds of dishes. I remember Ro-tel tomatoes from when we lived in Texas 40 years ago!! I’ll have to track them down here. thanks!

    Liked by 1 person

    1. Thanks Rhonda 🙂
      I like being able to have this chicken filling lying around because sometimes there is no time to cook and I can turn this into just about anything in a flash. I hope you can find Ro-Tel it really is the best brand of tomatoes and green chilies. Happy cooking!


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